Hydrolyzed protein

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 pancreatic protease to simulate the naturally occurring hydrolytic process.

Usages

Protein hydrolysis can be used to modify the allergenic properties of infant formula. The size of cow milk proteins in the formula and the milk becomes more suitable for consumption by babies suffering of Milk protein intolerance

Common hydrolyzed products used in food are hydrolyzed soy protein and hydrolyzed yeast, which is used as a flavor enhancer.

Hydrolyzed Protein is also used in the manufacturing process of certain specially formulated Hypoallergenic Dog Foods^[1] for dogs and puppies that suffer from allergies caused by certain protein and carbohydrate types in standard commercial dog food brands. This means that the protein contents of the food are split into tiny bits which ensures that the dog's immune system barely recognizes an allergic threat.

Notes and references

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