The acid hydrolysis process was introduced in hydrolyzed corn protein, generally including 4 steps, hydrolysis (HCL), neutralization (NaOH), filtration and ripening. Here briefly present the enzymatically hydrolyzed method.
Soy protein is enzymatically hydrolyzed to shortened amino acid chain or free amino acid by proteases. Then through filtration, concentration and spray drying.
Since no salt is formed during the enzyme hydrolysis, so in this way the sodium is reduced compared with the acid hydrolysis process.