Hydrolyzed

Hydrolyzed refers to a substance that has undergone hydrolysis, a chemical reaction in which water breaks bonds within molecules. This process converts larger, often complex molecules into smaller units such as amino acids, peptides, simple sugars, or fatty alcohols. Hydrolysis can occur via acid or base catalysis, or via enzymes, with conditions chosen to suit the substrate.

In practice, hydrolysis is widely used to make proteins more soluble, create flavor-enhancing ingredients, or produce digestible materials. In food production, hydrolyzed vegetable protein and hydrolyzed plant protein are common ingredients; they provide free amino acids and short peptides that contribute umami and other savory notes. Hydrolyzed collagen and other protein hydrolysates are also used in cosmetics and dietary supplements. The term can also apply to carbohydrates, fats, or other polymers that have been broken down into smaller components.

In labeling and nutrition, products may be described as partially hydrolyzed or extensively hydrolyzed, which has implications for digestibility and allergenicity in sensitive individuals and in medical nutrition products. Consumers should be aware that hydrolysates can be sources of free glutamates and may contain higher sodium levels, depending on the production method.

Safety and regulation focus on contaminants and byproducts produced during hydrolysis, especially with acid hydrolysis or high-temperature processes. As with any ingredient or additive, review labeling to understand the specific hydrolysate and its likely effects in a given product. See also hydrolysis and proteolysis.