hydrolysates

Hydrolysates are products of hydrolysis, a chemical process in which polymers are broken into smaller units by reaction with water. In food and nutrition contexts, the term often refers to protein hydrolysates—proteins that have been cleaved into peptides and amino acids by acid or enzymatic treatment. Hydrolysates can also be derived from carbohydrates or lipids, yielding smaller saccharides or fatty acids.

Protein hydrolysates are produced by acid hydrolysis or enzymatic hydrolysis. Acid hydrolysis uses strong acids at elevated temperatures and generally yields free amino acids but can destroy some amino acid residues and produce off-flavors. Enzymatic hydrolysis uses proteases under milder conditions, allowing control over the size distribution of peptides (degree of hydrolysis) and preserving amino acid integrity. Carbohydrate hydrolysates from polysaccharides such as starch result from acid or enzymatic cleavage of glycosidic bonds.

Common protein hydrolysates include whey hydrolysate, casein hydrolysate, and soy hydrolysate. Extensively hydrolyzed formulas for infants and hypoallergenic nutrition rely on peptides too small to cross-link immune responses. Hydrolysates are also produced for flavor and aroma, such as hydrolyzed vegetable protein (HVP), which contains free glutamates.

Key properties include the degree of hydrolysis, molecular weight distribution, solubility, and taste. Higher DH often improves digestibility and solubility but can impart bitter flavors. In food and beverage production, hydrolysates may act as nutritional ingredients, flavor enhancers, texturizers, or browning precursors. In medicine, they provide easily digestible protein in clinical nutrition and for infants with protein allergies.

Regulatory agencies oversee safety and labeling. In many jurisdictions, hydrolysates used in infant formula and medical foods must meet standards for allergen labeling and permitted DH ranges. The term "hydrolysate" on labels indicates a hydrolyzed protein, with more specific information about the degree of hydrolysis often provided.