Hydrolyzed Soy/corn/wheat Protein

Hydrolyzed proteins are made by breaking down proteins from sources like soy, corn, or wheat into smaller pieces called amino acids. This process, called hydrolysis, uses water and sometimes enzymes or acids. It changes the protein's properties, often making it more soluble and creating a savory flavor.

Manufacturers use hydrolyzed proteins to add a savory, umami flavor to foods, acting as a flavor enhancer. They are commonly found in processed meats, snack seasonings, soups, sauces, and ready-to-eat meals to boost their taste profile.

Hydrolyzed soy, corn, and wheat proteins are generally recognized as safe (GRAS) by the FDA when used as flavoring. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated similar hydrolyzed vegetable proteins. While generally considered safe, some individuals may react to specific components if they have allergies to the original source ingredients.