Hydrolysat

Hydrolysat, or hydrolysate, is a product resulting from hydrolysis, a chemical or enzymatic process that breaks larger molecules into smaller units. In nutrition, food science, and cosmetics, the term most often refers to protein hydrolysates, in which proteins are cleaved into peptides and free amino acids. Depending on the extent of hydrolysis, products are described as partially hydrolyzed (short peptides remain) or extensively (or fully) hydrolyzed (mainly small peptides and amino acids).

Production methods include acid hydrolysis, which uses inorganic acids, and enzymatic hydrolysis, which employs proteases under controlled conditions. The resulting mixture may contain peptides, amino acids, water, minerals, and sometimes flavor-active compounds. Although protein is the common focus, carbohydrate and nucleic acid hydrolysates also exist, but the term is most commonly associated with proteins.

Applications are widespread. Protein hydrolysates are used in infant formulas for cow’s milk protein allergy, in medical and elderly nutrition to improve digestibility, and in sports nutrition as easily absorbed protein sources. They also serve as flavor enhancers in foods (releasing free glutamate) and as components in growth media for microbiology (peptones).

Advantages include higher digestibility and, for some products, reduced allergenicity, while drawbacks can include a bitter taste, higher production cost, and varying labeling requirements. Regulatory standards differ by country; extensively hydrolyzed formulas are recommended for certain allergies, while partially hydrolyzed formulas are not suitable for infants with diagnosed cow’s milk protein allergy.