What foods contain hydrolysate?

January 1, 2026 •

4 min read

According to the USDA, hydrolyzed proteins are found in a wide variety of meat and poultry products, but also have plant-based sources like soy and wheat. These ingredients, including hydrolyzed vegetable protein (HVP), are used as flavor enhancers in many processed foods and specialized nutritional products. This article explores the common food sources, both obvious and hidden, where hydrolysate can be found.

Quick Summary

Hydrolysate, a broken-down protein, is in numerous processed products, supplements, and specialized formulas. It functions as a flavor enhancer, nutritional supplement, or hypoallergenic protein source, derived from plant-based (soy, corn, wheat) or animal-based (dairy, meat, fish) proteins.

Key Points

Processed Foods: Many packaged products like chips, sauces, and soups contain hydrolyzed vegetable protein (HVP) for a savory, umami flavor.
Supplements: Athletes use protein hydrolysates (whey, casein, collagen) in powders and shakes for rapid digestion and muscle recovery.
Hypoallergenic Formulas: Extensively hydrolyzed infant formulas are a dietary staple for babies with cow's milk protein allergies, breaking proteins into small, non-reactive peptides.
Common Sources: Hydrolysate is derived from both animal and plant proteins, including milk, soy, corn, wheat, and collagen.
MSG Connection: The hydrolysis of vegetable proteins releases glutamic acid, which is related to MSG and provides the signature savory taste.
Labeling: The word 'hydrolyzed' on an ingredients list indicates the presence of this protein derivative.

Common sources of protein hydrolysates

Hydrolysates are essentially proteins that have been broken down into smaller peptides and amino acids through a process called hydrolysis. This can be done with acid, enzymes, or microbial fermentation. The source of the protein determines the final product, which is widely used in food manufacturing for flavor and function.

Processed foods and flavorings

One of the most frequent places to encounter hydrolysate is as a flavor enhancer, particularly in the form of Hydrolyzed Vegetable Protein (HVP). The hydrolysis process releases glutamic acid, which provides a savory, umami flavor profile similar to meat bouillon. This ingredient is added to many packaged goods to boost or restore flavor lost during processing.

Soups and broths: Both instant and canned soups frequently use HVP for a richer, more savory base.
Sauces and gravies: To add depth of flavor, HVP is a common ingredient in many prepared sauces and gravies.
Snack foods: The savory coating on many chips and pretzels often contains HVP.
Seasoning mixes: Bouillon cubes and spice blends for gravies or meats often list HVP among their ingredients.
Meat alternatives: Some vegetarian or vegan products, particularly meat substitutes made from soy, contain hydrolyzed soy protein to replicate a savory taste.
Soy sauce: Traditional fermented soy sauce (Shoyu) is a natural form of hydrolysate, with microorganisms breaking down soy and wheat proteins.

Nutritional products and supplements

Protein hydrolysates are valued in sports nutrition and medical foods because they are pre-digested, meaning they are absorbed by the body more quickly than intact proteins.

Whey protein hydrolysate: Found in specialized protein powders and shakes, this is made from milk's whey protein and is prized for rapid muscle recovery. Brands like Dymatize ISO100 and HiPP infant formulas use it.
Casein protein hydrolysate: Also derived from milk, this is found in some supplements for a slower, more sustained release of amino acids.
Collagen hydrolysate: Derived from collagen, this is a popular supplement for joint, skin, and bone health.
Plant-based protein hydrolysates: Derived from sources like soy, pea, corn, or rice, these are used in vegan protein powders and supplements.

Specialized formulas and medical foods

For individuals with food sensitivities or allergies, extensively hydrolyzed formulas are a crucial dietary option.

Hypoallergenic infant formulas: For babies with cow's milk protein allergies, extensively hydrolyzed formula has the protein broken down into tiny peptides that are less likely to trigger an allergic reaction. Examples include specific HiPP and Nutramigen products.
Enteral nutrition formulas: These are special liquid diets for individuals who cannot eat or digest food normally, using hydrolysates for easy absorption.
Veterinary diets: Specialty diets for pets with food allergies often use hydrolyzed proteins to prevent allergic reactions.

Common hydrolysate sources

Soy: A major source for HVP and supplements, used in many processed foods.
Wheat: The gluten is hydrolyzed to produce HVP, especially in the US and Europe.
Corn: Another common vegetable source for HVP.
Milk: The source for both whey and casein hydrolysates.
Meat and Fish: By-products from slaughter are used to create protein hydrolysates for specialized animal feeds or flavorings.

Hydrolysate vs. Whole Protein: A Comparison Table


Feature	Protein Hydrolysate	Whole Protein (Intact)
Absorption Rate	Very rapid, as it is pre-digested into small peptides and amino acids.	Slower, as the body must break down the large protein chains.
Digestibility	Highly digestible due to being in a broken-down state.	Varies, depending on the protein source and an individual's digestive system.
Hypoallergenic Potential	Reduced potential for triggering allergies, especially in extensively hydrolyzed forms.	Higher risk of triggering allergic reactions in sensitive individuals.
Primary Use	Enhancing flavor in processed foods, sports supplements, and medical formulas.	Standard dietary intake, muscle building, and providing a sustained release of amino acids.
Taste	Can have a savory, umami flavor; some can be bitter.	Flavor profile is a natural result of the food source.

The verdict on identifying hydrolysate

Knowing what foods contain hydrolysate requires a keen eye for labeling, as it is a common food additive, but also a specialized ingredient in targeted nutritional products. For most consumers, it is found in the background of processed foods, often as a savory flavor enhancer derived from soy, corn, or wheat. For others, it is a purposeful choice, sought after in the form of hydrolyzed whey or casein supplements for rapid digestion and recovery. The key is understanding its function in a product—as a flavor additive in chips, a digestible protein in baby formula, or a fast-acting supplement in sports nutrition. By understanding the different contexts in which hydrolysates are used, consumers can make more informed dietary choices. For further reading on food science, consider resources like the National Institutes of Health (NIH) at https://www.nih.gov/.

Conclusion

In summary, hydrolysates are not a single ingredient but a class of ingredients derived from various protein sources through hydrolysis. From flavor enhancers in processed snacks to critical components of hypoallergenic infant formulas and advanced sports supplements, their applications are diverse. Key sources include soy, corn, wheat, milk (whey and casein), and collagen, all contributing to the functionality of different foods. Ultimately, checking product labels is the most reliable way to identify what foods contain hydrolysate, understanding that its purpose ranges from adding a savory taste to providing a readily digestible protein source.

Frequently Asked Questions

No, hydrolyzed protein is not the same as MSG, but they are related. The hydrolysis process breaks down proteins, releasing glutamic acid, which is the key component of MSG. Therefore, hydrolyzed vegetable protein (HVP) naturally contains some MSG.

Hydrolyzed protein is added to food for two primary reasons: as a flavor enhancer, providing a savory umami taste, and as a specialized nutritional supplement, offering a more easily digested and rapidly absorbed form of protein.

It depends on the severity of the allergy and the extent of hydrolysis. Extensively hydrolyzed formulas, like some for infants, have proteins broken down so significantly that they are unlikely to trigger a reaction. However, partially hydrolyzed formulas may still cause issues. Always consult a doctor for a baby with a milk allergy.

Hydrolyzed protein is made by breaking down intact protein molecules into smaller chains called peptides, or individual amino acids. This is typically done through a chemical process using acid or an enzymatic process using proteases.

While most hydrolysate is industrially produced, traditional fermented foods like soy sauce (Shoyu) contain naturally hydrolyzed proteins from the fermentation process involving microorganisms.

Some individuals, particularly those sensitive to MSG, may experience side effects like headaches, nausea, or rapid heart rate from hydrolyzed vegetable protein. For most people, it is generally well-tolerated, but excessive amounts have been linked to stomach bloating and water retention.

Hydrolyzed collagen is a popular dietary supplement typically sold in powder form, often promoted for skin, hair, joint, and bone health. It is commonly derived from animal sources.