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Hydrolyzed Soy And Corn Protein
Hydrolyzed Soy And Corn Protein
Low concern
Generally safe; acid hydrolysis can form low levels of 3-MCPD, a process contaminant the FDA and EFSA monitor.
Found in
529 products
What it is
A blend of soy and corn proteins broken down by acid or enzymatic hydrolysis into shorter peptides and free amino acids.
Flavor enhancer (savory/umami) and protein source in soups, sauces, bouillons, and processed meats.
Why it's flagged
- Contains free glutamates (MSG-equivalent)
- Potential 3-MCPD from acid hydrolysis
What regulators actually say
"EFSA has set a group tolerable daily intake (TDI) for 3-MCPD and its fatty acid esters."
Regulatory status
United States — FDA
GRAS as flavor enhancer
European Union — EFSA
Permitted; 3-MCPD limits set
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