Hydrolyzed protein is protein

Protein

Proteins are biochemical compounds consisting of one or more polypeptides typically folded into a globular or fibrous form, facilitating a biological function. A polypeptide is a single linear polymer chain of amino acids bonded together by peptide bonds between the carboxyl and amino groups of...

 that has been hydrolyzed or broken down into its component amino acid

Amino acid

Amino acids are molecules containing an amine group, a carboxylic acid group and a side-chain that varies between different amino acids. The key elements of an amino acid are carbon, hydrogen, oxygen, and nitrogen...

s. While there are many means of achieving this, two of the most common are prolonged boiling in a strong acid

Strong acid

A strong acid is an acid that ionizes completely in an aqueous solution by losing one proton, according to the equationFor sulfuric acid which is diprotic, the "strong acid" designation refers only to dissociation of the first protonMore precisely, the acid must be stronger in aqueous solution than...

 (acid-HVP) or strong base or using an enzyme

Enzyme

Enzymes are proteins that catalyze chemical reactions. In enzymatic reactions, the molecules at the beginning of the process, called substrates, are converted into different molecules, called products. Almost all chemical reactions in a biological cell need enzymes in order to occur at rates...

 such as the pancreatic

Pancreas

The pancreas is a gland organ in the digestive and endocrine system of vertebrates. It is both an endocrine gland producing several important hormones, including insulin, glucagon, and somatostatin, as well as a digestive organ, secreting pancreatic juice containing digestive enzymes that assist...

 protease

Protease

A protease is any enzyme that conducts proteolysis, that is, begins protein catabolism by hydrolysis of the peptide bonds that link amino acids together in the polypeptide chain forming the protein....

 enzyme to stimulate the naturally occurring hydrolytic process.

The United States Department of Agriculture

United States Department of Agriculture

The United States Department of Agriculture is the United States federal executive department responsible for developing and executing U.S. federal government policy on farming, agriculture, and food...

 (USDA) states that "[t]he chemical breakdown of proteins may result in the formation of free glutamate that joins with free sodium to form MSG" When added this way, American law does not require the labels to list MSG as an ingredient..

See also

• Acceptable daily intake
  Acceptable daily intake
  Acceptable daily intake or ADI is a measure of the amount of a specific substance in food or drinking water that can be ingested on a daily basis over a lifetime without an appreciable health risk...
  
  
• Acid-hydrolyzed vegetable protein
• E number
  E number
  E numbers are number codes for food additives that have been assessed for use within the European Union . They are commonly found on food labels throughout the European Union. Safety assessment and approval are the responsibility of the European Food Safety Authority...
  
  
• Food allergy
  Food allergy
  A food allergy is an adverse immune response to a food protein. They are distinct from other adverse responses to food, such as food intolerance, pharmacological reactions, and toxin-mediated reactions....
  
  
• Food intolerance
  Food intolerance
  Food intolerance or non-allergic food hypersensitivity is a term used widely for varied physiological responses associated with a particular food, or compound found in a range of foods....
  
  
• Food labeling regulations (disambiguation)
• Glutamic acid
  Glutamic acid
  Glutamic acid is one of the 20 proteinogenic amino acids, and its codons are GAA and GAG. It is a non-essential amino acid. The carboxylate anions and salts of glutamic acid are known as glutamates...
  
  
• Monosodium glutamate
  Monosodium glutamate
  Monosodium glutamate, also known as sodium glutamate or MSG, is the sodium salt of glutamic acid, one of the most abundant naturally occurring non-essential amino acids....
  
  
• Protein allergy