Hydrolyzed

Hydrolyzed means that a larger molecule has been broken down into smaller pieces using water. In food, this process is often applied to proteins, like soy or wheat protein, to create smaller protein fragments called peptides. This makes them easier for the body to digest and absorb.

Hydrolyzed proteins are used to enhance savory flavors, acting as a flavor enhancer or umami source. They can also contribute to browning in baked goods and add body to sauces and soups. You'll often find them in processed foods like soups, gravies, snacks, and meat products.

Hydrolyzed proteins are generally recognized as safe (GRAS) by the FDA for use in food. They are considered a source of amino acids, which are building blocks for proteins. JECFA has evaluated hydrolyzed proteins and established acceptable daily intakes. Evidence does not suggest adverse health effects at typical consumption levels.