Hydrolysed
Also known as: hydrolyzed
Hydrolysed is a generic umbrella term — without context the source (protein, vegetable, fat) is unclear. Hydrolysed proteins (notably hydrolysed vegetable protein, HVP) can contain free glutamate and may form 3-MCPD/glycidol contaminants when produced via acid hydrolysis.
What it is
Generic term referring to ingredients (proteins, vegetables, etc.) broken down via acid, enzymatic, or alkaline hydrolysis.
Flavor enhancer; protein source; depends on parent ingredient.
Why it's flagged
- Acid-hydrolysed protein variants can form 3-MCPD/glycidol contaminants regulated by EFSA TDI
What regulators actually say
"EFSA's CONTAM Panel established a tolerable daily intake (TDI) for 3-MCPD of 2 µg/kg bw per day."
"3-MCPD is a process contaminant that can form in the manufacture of acid-hydrolyzed vegetable protein and certain other foods."
Regulatory status
United States — FDA
Various hydrolysed protein ingredients permitted as food
European Union — EFSA
EFSA established TDI for 3-MCPD and glycidyl esters
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