Ingredient

Protein Hydrolysate

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Source
Unknown
Not yet classified by editors
Allergen
No
Role in food
Manufacturers use protein hydrolysates to add a savory, umami flavor to foods. They can …

What it is

Protein hydrolysate is made by breaking down proteins into smaller pieces called peptides and amino acids. This process can be done using enzymes or acids. It is often derived from sources like soy, milk, or wheat.

Why it's used

Manufacturers use protein hydrolysates to add a savory, umami flavor to foods. They can also act as flavor enhancers. You can find them in seasoning mixes, sauces, marinades, and some processed meats.

Health notes

In the US, protein hydrolysates are generally recognized as safe (GRAS) by the FDA when used as intended. They are a source of amino acids, which are essential for bodily functions. International bodies like JECFA have evaluated protein hydrolysates, and they are widely used globally.

Allergen info

Protein hydrolysates can be derived from major allergens like milk, soy, or wheat. If derived from these sources, they may trigger allergic reactions in sensitive individuals. Gluten may be present if derived from wheat.

Products containing Protein Hydrolysate

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Last updated: September 28, 2026

Note: This site presents label data from USDA FoodData Central for general information. It is not medical advice. Check the package label; formulations change.