Hydrolyzed Cornprotein
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What it is
Hydrolyzed corn protein is made by breaking down corn protein into smaller pieces called amino acids. This process, called hydrolysis, uses water and sometimes enzymes or acids to achieve the breakdown. The result is a powder that can add flavor to foods.
Why it's used
Manufacturers add hydrolyzed corn protein to foods to enhance or create savory, umami flavors, similar to the taste of meat. It is often used in processed meats, soups, sauces, and snack foods to boost their overall taste profile.
Health notes
Hydrolyzed corn protein is generally recognized as safe (GRAS) by the FDA for use in food. It is a source of amino acids, which are building blocks for the body. International bodies like JECFA have evaluated it. There are no widespread health concerns associated with its consumption at typical levels found in food.
Allergen info
Corn is not one of the nine major allergens designated by the FDA. Hydrolyzed corn protein is derived from corn, so it is not a major allergen. Gluten is not typically present in hydrolyzed corn protein.