The Uses, Safety and Side Effects of Hydrolyzed Soy Protein

SummaryHydrolyzed 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

Related products for this article: Hydrolyzed soy protein

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 hydrolysed soya protein.

Hydrolyzed Soy Protein

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.

What is Hydrolyzed Soy Protein Used for in Food?

The following are 3 purposes of using this ingredient or HVP in food:

  1. Enhance the deliciousness of the food
  2. Increase the nutrition of food, as it has 8 essential amino acids that are indispensable to the human body, as well as other amino acids.
  3. Suppress the bad flavor in food
Why Hydrolyzed Soy Protein has an Umami Flavor?

It is the free amino acids in HVP that provide the umami flavor.

Glutamic acid and aspartic acid have a taste of umami; glycine, threonine, alanine and serine have a sweet taste.

So HVP is often used as condiments, and can also be used as flavor enhancers in soy sauce, soups, meat products and snack foods.

How is Hydrolyzed Soy Protein made?

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.

Flavor enhancer
What are the Uses of Hydrolyzed Soy Protein?

It is widely used as a seasoning and flavour enhancer in processed savoury food. Together with hydrolyzed corn protein, they’re the common hydrolyzed vegetable protein used in food. Also, it can be used in personal care products.

Is it Vegan?

Yes, it is vegan. Raw materials and the manufacturing process without the use of animal-based products. And suitable for the diet of vegetarians.

What Are the Names of HVP in the Food label?

According to FDA’s requirements for specific non-standardized foods, the common or usual name of a protein hydrolysate shall be specific to the ingredient and shall include the identity of the food source from which the protein was derived.

So the name “hydrolyzed vegetable protein” is not acceptable because they do not identify the food source of the protein.

And you’ll find HVP in the name of “hydrolyzed wheat protein” “hydrolyzed soy protein” or “hydrolyzed corn protein”

If I’m Sensitive to MSG, should I Avoid HVP?

Yes, as it may contain 10-30% MSG, so people who are sensitive to MSG should avoid HVP. If you’re not sure what food additives belong to it, be attentive to the food label that containing the word “hydrolyzed.”

soy protein