Auto-generated content.
This description was generated automatically and is pending editorial review.
Inaccuracies are possible. Found a mistake? Contact us.
Source
Not animal-derived
Allergen
No
Role in food
Manufacturers use hydrolyzed soya protein primarily as a flavor enhancer, adding a savory, umami …
What it is
Hydrolyzed soya protein is made from soybeans that have been broken down into smaller protein pieces through a process called hydrolysis. This process can involve using acids, enzymes, or heat to alter the protein structure. The resulting product is often a liquid or powder.
Why it's used
Manufacturers use hydrolyzed soya protein primarily as a flavor enhancer, adding a savory, umami taste to foods. It can also contribute to browning in some products. It is commonly found in savory snacks, sauces, processed meats, and soups.
Health notes
Hydrolyzed soya protein is generally recognized as safe (GRAS) by the FDA for use in food. International bodies like JECFA have evaluated it. While it is derived from soy, the hydrolysis process significantly alters the protein structure, which may affect its allergenicity for some individuals. Evidence on health effects at typical consumption levels is limited.
Allergen info
Hydrolyzed soya protein is derived from soy, which is one of the 9 FDA major allergens. It does not contain gluten.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.