Hydrolyzed Protein

Hydrolyzed protein is made by breaking down proteins into smaller amino acids and peptides. This is typically done using acids, enzymes, or heat. It is often derived from plant sources like soy or wheat, or from animal sources like milk or collagen.

Manufacturers add hydrolyzed protein to foods to enhance their savory or umami flavor, acting as a flavor enhancer. It can also contribute to a richer mouthfeel. It is commonly found in soups, sauces, snacks, and processed meats.

Hydrolyzed protein is generally recognized as safe (GRAS) by the FDA when used as a food ingredient. Regulatory bodies like JECFA and EFSA have evaluated similar protein hydrolysates. While generally considered safe, some individuals may experience sensitivities. Evidence regarding specific health effects at typical consumption levels is limited.