Hydrolyzed Wheat Protein

Hydrolyzed wheat protein is made by breaking down wheat proteins into smaller pieces using water and enzymes. This process makes the protein easier to digest and can enhance its flavor-carrying properties. It is derived from wheat, a common grain.

Manufacturers use hydrolyzed wheat protein primarily as a flavor enhancer, adding a savory or umami taste to foods. It can also act as a texturizer and binder. It is commonly found in soups, sauces, processed meats, and vegetarian meat alternatives.

In the U.S., hydrolyzed wheat protein is generally recognized as safe (GRAS) by the FDA when used as intended. It is a source of amino acids, which are the building blocks of protein. International bodies like JECFA have evaluated similar hydrolyzed proteins. While generally considered safe, individuals with wheat allergies or celiac disease should avoid it.