What is a Protein hydrolysate?

Protein hydrolysate refers to a substance obtained by breaking down proteins into peptides and amino acids through enzymatic, acidic, or alkaline hydrolysis. This process enhances digestibility and releases components that provide flavor-enhancing properties. Common protein sources include soy, wheat, fish, and milk, each offering unique nutritional and taste characteristics. Due to its umami-enhancing effects and easy absorption, protein hydrolysate is widely used in the food industry, including soups, sauces, instant noodles, and processed meat products, to add depth and richness. It is also used to reduce allergenicity, making it suitable for infant formulas and medical nutrition products. Additionally, protein hydrolysates are included in dietary supplements and sports nutrition as a rich source of amino acids. Depending on the method and raw material used, some hydrolysates may contain allergens, so proper labeling is required by food safety regulations. The degree of hydrolysis affects the taste and functional properties, so it is important to choose the right type according to the intended use.

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