Hydrolyserat

Hydrolyserat, or hydrolysate, is a substance produced by hydrolysis, the chemical process that breaks larger molecules into smaller components with the addition of water. In practice, hydrolysates most commonly refer to proteins that have been cleaved into peptides and free amino acids through proteolytic enzymes or acid hydrolysis. The composition and properties of a hydrolysate depend on the source material and the degree of hydrolysis, which describes how many peptide bonds have been cleaved.

Production methods include enzymatic hydrolysis using proteases (for example pepsin, trypsin, or microbial proteases) under controlled pH and temperature, or chemical hydrolysis with acids or bases. After hydrolysis, the mixture is often filtered, concentrated, and sometimes debittered and dried to form a usable ingredient. Source proteins can be dairy (casein, whey), soy, gluten, meat, or other plant and animal proteins.

Uses and applications are broad. Protein hydrolysates are common food ingredients, used to impart umami flavor, improve texture, or enhance digestibility (as in hydrolyzed vegetable protein or dairy hydrolysates). In infant and medical nutrition, hydrolysates provide hypoallergenic protein sources for individuals with cow’s-milk protein allergy or other intolerances. In laboratory and industrial contexts, hydrolysates such as peptones and yeast or meat hydrolysates serve as nitrogen sources in culture media and fermentation processes. They are also encountered in sports nutrition and pet foods.

Safety and labeling considerations include the potential for higher sodium content, residual bitterness, and allergen labeling requirements. Not all hydrolysates are hypoallergenic, and tolerance varies among individuals.