Partially Hydrolyzed Beef Stock
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What it is
Partially hydrolyzed beef stock is made by breaking down beef bones and connective tissues with water and heat. The process, called hydrolysis, uses enzymes or acids to break down proteins into smaller peptides, creating a liquid with a more concentrated beef flavor and improved solubility.
Why it's used
Manufacturers use partially hydrolyzed beef stock to add a savory, umami flavor to foods. It is often found in processed meats, soups, sauces, gravies, and frozen appetizers, enhancing the overall taste profile without adding large amounts of fat or solids.
Health notes
Partially hydrolyzed beef stock is generally recognized as safe (GRAS) by the FDA when used as a food ingredient. It is a source of protein and amino acids. International bodies like JECFA have evaluated similar protein hydrolysates, but specific evaluations for this exact ingredient may vary. At typical consumption levels, it is not associated with adverse health effects.
Allergen info
Not a major allergen. Beef is not one of the nine FDA major food allergens.