Hydrolyzed protein
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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 (acid-HVP) or strong base or using an enzyme such as the pancreatic protease enzyme to stimulate the naturally occurring hydrolytic process.
The United States Department of Agriculture (USDA) states that "[t]he chemical breakdown of proteins may result in the formation of free glutamate that joins with free sodium to form MSG" [1] When added this way, American law does not require the labels to list MSG as an ingredient.[1].
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[edit] Nomenclature, classification and codification
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[edit] Compendial status
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[edit] Notes & references
- ^ a b Food Safety: Natural Flavorings on Meat and Poultry Labels, USDA http://www.fsis.usda.gov/Help/FAQs_Flavorings/index.asp#5
[edit] See also
- Acceptable daily intake
- Acid-hydrolyzed vegetable protein
- E number
- Food allergy
- Food intolerance
- Food labeling regulations (disambiguation)
- Glutamic acid
- Monosodium glutamate
- Protein allergy
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