Ingredient

Hydrolyzed Soy Protein Isolate

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Source
Not animal-derived
Allergen
No
Role in food
Manufacturers use hydrolyzed soy protein isolate to add a savory, meaty, or umami flavor …

What it is

Hydrolyzed soy protein isolate is made from soybeans. The soybeans are processed to separate the protein, which is then broken down into smaller pieces (hydrolyzed) using enzymes or acids. This process makes the protein easier to digest and can create a savory or umami flavor.

Why it's used

Manufacturers use hydrolyzed soy protein isolate to add a savory, meaty, or umami flavor to foods. It also functions as a flavor enhancer and can improve texture. It is commonly found in snacks, soups, sauces, and processed meat alternatives.

Health notes

Hydrolyzed soy protein isolate is generally recognized as safe (GRAS) by the FDA for use in food. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated it and established an acceptable daily intake. Evidence does not suggest adverse health effects from typical consumption.

Allergen info

Soy is one of the 9 major allergens identified by the FDA. Therefore, products containing hydrolyzed soy protein isolate must be labeled as containing soy.

Products containing Hydrolyzed Soy Protein Isolate

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Last updated: September 28, 2026

Note: This site presents label data from USDA FoodData Central for general information. It is not medical advice. Check the package label; formulations change.