Hydrolysed Corn Protein
Hydrolyzed plant proteins are FDA GRAS and contain naturally occurring glutamates. Acid-hydrolyzed varieties may contain trace 3-MCPD; FDA and EFSA have set technical limits and modern enzymatic processes minimize this.
What it is
Corn protein broken down into smaller peptides and amino acids by acid or enzymatic hydrolysis.
Flavor enhancer (provides savory/umami notes), source of free glutamate; used in soups, sauces, and seasoning blends.
Why it's flagged
- potential 3-MCPD/chloropropanols from acid hydrolysis
- free glutamate sensitivity in some individuals
- umbrella term may obscure source
What regulators actually say
"FDA requires a hydrolyzed protein to be declared on the label using a name that identifies the source of the protein."
"EFSA established a tolerable daily intake (TDI) for 3-MCPD of 2 micrograms per kilogram of body weight per day."
Regulatory status
United States — FDA
GRAS as food substance; common ingredient with FDA labeling requirements identifying source.
European Union — EFSA
Authorized; 3-MCPD and glycidyl esters monitored under EU Regulation 2020/1322.
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