Hydrolyzed Soy Flour
Hydrolyzed soy flour is used as a flavor base. Two specific concerns apply: (1) soy is a major declared allergen under FALCPA, and (2) acid-hydrolyzed vegetable proteins can contain 3-MCPD (3-monochloropropane-1,2-diol), a process contaminant that EFSA classifies as having a TDI of 2 µg/kg bw/day and that JECFA considers a possible carcinogen.
What it is
Soy flour subjected to acid or enzymatic hydrolysis to break proteins into smaller peptides and amino acids.
Flavoring/protein source; broth/sauce feedstock.
Why it's flagged
- soy allergen
- 3-MCPD process contaminant from acid hydrolysis
What regulators actually say
"Soybeans are among the nine major food allergens identified under FALCPA."
"EFSA established a tolerable daily intake (TDI) for 3-MCPD of 2 µg/kg bw per day."
Regulatory status
United States — FDA
Permitted ingredient; soy must be declared as allergen.
European Union — EFSA
Permitted; 3-MCPD TDI 2 µg/kg bw/day applies; EU max levels in regulations.
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