Hydrolysed Soy Protein
Also known as: hydrolyzed soy protein
Contains soy allergen (FALCPA labeling). Naturally produces free glutamates (similar to MSG).
What it is
Soy protein broken down by acid or enzymatic hydrolysis into peptides and free amino acids; high in glutamic acid.
Flavor enhancer (umami), savory flavor base.
Why it's flagged
- Soy allergen
- Possible 3-MCPD process contaminant in acid-hydrolyzed product
- Free glutamate sensitivity
What regulators actually say
"Foods that contain MSG or another source of free glutamates… include hydrolyzed vegetable protein, autolyzed yeast, hydrolyzed yeast, yeast extract, soy extracts, and protein isolate"
"Maximum levels for 3-monochloropropanediol (3-MCPD) and 3-MCPD fatty acid esters expressed as 3-MCPD"
Regulatory status
United States — FDA
GRAS as flavor; major allergen (soy) under FALCPA
European Union — EFSA
Authorised; 3-MCPD limits Regulation 2020/1322
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