Hydrolyzed protein is protein that has been hydrolyzed or broken down into its component amino acids. While there are many means of achieving this, two of the most common are prolonged boiling in a strong acid or strong base or using an enzyme such as the pancreatic protease enzyme to stimulate the naturally-occurring hydrolytic process.
According to the U.S. Food and Drug Administration, hydrolyzed protein is used to enhance flavor as it contains free glutamic acid and may contain monosodium glutamate (MSG). When added this way, the labels are not required to list MSG as an ingredient.[1] .
References
- ^ Food Safety: Natural Flavorings on Meat and Poultry Labels, USDA http://www.fsis.usda.gov/Help/FAQs_Flavorings/index.asp#5
See also
 |
This protein-related article is a stub. You can help Wikipedia by expanding it. |
This entry is from Wikipedia, the leading user-contributed encyclopedia. It may not have been reviewed by professional editors (see full disclaimer)
