Hydrolyzed Protein is protein that has been hydrolyzed or broken down into its component amino acids. While there are many means of achieving this, two of the most common are prolonged boiling in a strong acid or strong base or using an enzyme such as the pancreatic protease enzyme to stimulate the naturally-occurring hydrolytic process.
- Food Safety: Natural Flavorings on Meat and Poultry Labels, USDA http://www.fsis.usda.gov/Help/FAQs_Flavorings/index.asp#5
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