Ingredient

Hydrolyzed Soy Protein

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What is Hydrolyzed Soy Protein?

Hydrolyzed Soy Protein is a protein derived from soybeans that have been broken down through hydrolysis. This process involves using water, heat, and sometimes enzymes to break down the proteins into smaller peptides and amino acids.

It is used in food products primarily for its flavor-enhancing properties. It is a source of umami, which can make foods taste richer and more savory. There is some concern about its sodium content and potential to exacerbate allergies, though it generally provides a good plant-based protein option. The evidence on health impacts is mixed, with some studies noting potential benefits of soy protein, while others point to issues related to soy allergies or high sodium from the hydrolysis process.

When you see hydrolyzed soy protein on a label, it's helpful to consider potential dietary sensitivities like soy allergies. It can also contribute to the sodium content of a product.

Commonly found in: snack foods, soups, sauces, broths, processed meats

What to watch

Can contribute to sodium intake due to processing methods.
May trigger allergic reactions in individuals with soy allergies.

Benefits

Provides a source of plant-based protein.

FDA

Hydrolyzed soy protein is generally recognized as safe (GRAS) by the FDA for use in foods.

Research

Research shows mixed findings; some point to its protein benefits, others caution about allergies and sodium content.

Vegan

As a plant-derived ingredient, hydrolyzed soy protein is typically considered vegan-friendly.

Sources: Hydrolyzed Soy Protein as a Flavor Enhancer

Scout's take

Hydrolyzed soy protein is a processed ingredient used to enhance flavor. It contains glutamates and is derived from soy, which may be allergenic. It is a highly processed ingredient with limited nutritional value.