Hydrolyzed Soy Protein And Partially Hydrogenated Soy Oil

Hydrolyzed soy protein is made by breaking down soy protein into smaller pieces using enzymes or acids. Partially hydrogenated soy oil is created by adding hydrogen to liquid soy oil to make it more solid and stable. This process can create trans fats.

Hydrolyzed soy protein is used to add a savory, umami flavor to foods. Partially hydrogenated soy oil is used as a fat source and to improve texture and shelf life. They are often found together in processed foods like prepared meals, soups, and snacks.

Partially hydrogenated oils (PHOs) were removed from the FDA's Generally Recognized As Safe (GRAS) list in 2018, significantly reducing artificial trans fat in the food supply. Trans fats are linked to increased risk of heart disease. Hydrolyzed soy protein is generally considered safe, but some people may be sensitive to high levels of MSG-like compounds. The FDA has not set specific limits for hydrolyzed soy protein.