Hydrolysed Milk Protein
Hydrolyzed milk protein is a conventional food ingredient whose hydrolysis can reduce — but in partial hydrolysates may not eliminate — allergenic potential. Even extensively hydrolyzed formulas can rarely cause reactions in milk-allergic infants, so labeling as a milk-derived ingredient is required.
What it is
Milk proteins (casein and/or whey) that have been broken into smaller peptides and free amino acids by enzymatic or acid hydrolysis.
Protein source with reduced allergenicity (partial or extensive hydrolysates) and flavor-enhancing properties; used in infant formula, sports nutrition, and clinical foods.
Why it's flagged
- milk allergen — must be labeled
- free glutamate content
What regulators actually say
"Milk is one of the eight major food allergens identified under FALCPA and must be declared on food labels."
"Annex II — Substances or products causing allergies or intolerances: Milk and products thereof (including lactose)."
Regulatory status
United States — FDA
Permitted food ingredient; subject to FALCPA milk-allergen labeling.
European Union — EFSA
Permitted; milk listed as allergen under Annex II of Reg. (EU) 1169/2011.
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