Tag: Chemical hydrolysis

The human body requires nine essential amino acids from food, a process initiated by hydrolysis. When a protein is completely hydrolyzed, it is broken down into its most basic components: a mixture of individual amino acids. This fundamental biochemical reaction cleaves the peptide bonds linking amino acid chains and is crucial for everything from digestion to laboratory analysis.

Originating over 2,200 years ago in China, soy sauce was initially a fermented paste before evolving into the liquid condiment known today. This rich history leads many to ask: is soy sauce fermented?

Approximately 6–8 million tons of crustacean shell waste are produced annually worldwide, a significant portion of which is composed of chitin, the polymer precursor to glucosamine. Industrial manufacturers convert this abundant byproduct into a popular dietary supplement through a multi-stage process to extract glucosamine from shellfish.