Hydrolyzed Soy And Wheat Proteins
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What it is
Hydrolyzed soy and wheat proteins are made by breaking down soy and wheat proteins into smaller pieces using enzymes or acids. This process enhances their flavor and solubility. They are often used to add a savory, umami taste to foods.
Why it's used
These proteins are added to foods to boost their savory flavor, acting as a flavor enhancer. They are commonly found in processed meats, soups, sauces, and snack foods, where they contribute a rich, meaty taste.
Health notes
Hydrolyzed soy and wheat proteins are generally recognized as safe (GRAS) by the FDA when used as intended. They are a source of amino acids, which are building blocks for the body. International bodies like JECFA have evaluated similar protein hydrolysates. Evidence does not suggest adverse effects at typical consumption levels.
Allergen info
Hydrolyzed soy and wheat proteins are derived from soy and wheat, which are two of the nine major allergens recognized by the FDA. Wheat is also a source of gluten.
Products containing Hydrolyzed Soy And Wheat Proteins
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Southern Signature, Inc.
Mild Sauce
161kcal
0Protein
0Fat
41.9Carbs
Tasty Brands
Lasagna Roll Up Tray with Marinara
High in sodium — 25% DV per serving
High in saturated fat — 20% DV per serving
134kcal
7.2Protein
3.8Fat
17.7Carbs
Tasty Brands
Mini Cheese Ravioli Tray Bake
High in sodium — 28% DV per serving
High in saturated fat — 23% DV per serving
147kcal
9.3Protein
3.9Fat
18.6Carbs