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Source
Not animal-derived
Allergen
No
Role in food
Hydrolyzed soy, corn, and wheat protein is used primarily as a flavor enhancer to …
What it is
This ingredient is made by breaking down proteins found in soy, corn, and wheat into smaller pieces. This process, called hydrolysis, changes the proteins into amino acids and smaller peptides. It is often used to create a savory, umami flavor.
Why it's used
Hydrolyzed soy, corn, and wheat protein is used primarily as a flavor enhancer to add a savory or meaty taste to foods. It is commonly found in soups, broths, gravies, seasonings, and snack foods.
Health notes
In the US, hydrolyzed vegetable proteins are generally recognized as safe (GRAS) by the FDA when used for their intended purpose. They are a source of glutamic acid, which contributes to the umami taste. International bodies like JECFA have evaluated similar ingredients. Evidence does not suggest adverse health effects at typical consumption levels.
Allergen info
This ingredient is derived from soy and wheat, which are two of the nine major allergens recognized by the FDA. It also contains gluten from the wheat.
Products containing Hydrolyzed Soy And Corn And Wheat Protein
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.