hydrolysate

A hydrolysate is the product of hydrolysis, a chemical process that cleaves bonds in a molecule with the input of water. In common usage, hydrolysate refers to a mixture derived from larger biomolecules—primarily proteins, carbohydrates, or lipids—that have been broken into smaller fragments such as amino acids and peptides or shorter sugars.

Protein hydrolysates are the most widely used type. They consist of peptides and free amino acids produced by the enzymatic or chemical breakdown of proteins. Carbohydrate hydrolysates arise from polysaccharides such as starch or sucrose and include products like maltodextrins and glucose syrups. Lipid hydrolysates, formed by the breakdown of fats, yield fatty acids and glycerol or other fragments. Hydrolysates can also be described by the method of production, notably acid hydrolysis, enzymatic hydrolysis, or alkaline hydrolysis, each yielding different fragment profiles and degrees of hydrolysis.

Common examples and applications vary by class. Protein hydrolysates are used as nutritional ingredients in infant and medical foods, sports nutrition, and flavor enhancers (for example, hydrolyzed vegetable protein containing free amino acids and peptides). Starch and other carbohydrate hydrolysates are widely used as sweeteners, thickeners, or carriers in food products. In addition, hydrolysates serve in pharmaceutical, cosmetic, and laboratory settings, where defined peptide or sugar fragments can act as nutrients, stabilizers, or culture media components.

Quality and safety considerations include the degree of hydrolysis, peptide composition, and residual protein or impurities. Regulatory oversight generally focuses on labeling, allergen information, and the suitability of hydrolysates for specific uses.