The Uses, Safety and Side Effects of Hydrolyzed Soy Protein

 Summary: Hydrolyzed soy protein, a protein hydrolysate used as a natural flavor enhancer in food. It is the most used hydrolyzed vegetable protein (HVP) in the market. It is usually listed as an ingredient on the soy sauce label. Have you ever wondered what it is, what it is used for, is it gluten free, what’s the correlation with MSG?

Keywords: Hydrolyzed soy protein, protein, food, flavor enhancer

What is Hydrolyzed Soy Protein?

It is a yellow to brown powder, with the taste of salty and umami. Also known as protein hydrolyzates, soya, or hydrolyzed soy protein.

 


Definition

According to the Commission of the European Union, it is obtained by acidic, alkaline, or enzymatic hydrolysis of soya composed primarily of amino acids, peptides, and proteins. It may contain impurities consisting chiefly of carbohydrates and lipids along with smaller quantities of miscellaneous organic substances of biological origin.

 

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