hydrolyserad

Hydrolyserad is a term used to describe a substance that has undergone hydrolysis, a chemical process in which bonds are cleaved by reaction with water. Hydrolysis can be catalyzed by acids, bases, or enzymes, and it typically yields smaller molecules or fragments such as amino acids, peptides, monosaccharides, fatty acids, and glycerol.

The process and its products depend on the substance being hydrolyzed. In proteins, hydrolysis breaks peptide bonds to produce peptides or free amino acids. In carbohydrates, starch and other polysaccharides are broken down into simpler sugars. In fats, triglycerides are split into glycerol and free fatty acids. Enzymatic hydrolysis, using proteases, amylases, or lipases, is common in both industrial and laboratory contexts because it can be controlled to achieve specific fragment sizes.

Hydrolyserad materials have wide-ranging applications. In the food industry, protein hydrolysates and hydrolyzed vegetable proteins are used as ingredients to improve digestibility, texture, or flavor; hydrolyzed proteins can also serve as flavor enhancers. In infant formula, hydrolyzed proteins may be used to accommodate sensitive digestion. In cosmetics and personal care, hydrolyzed proteins such as keratin or collagen derivatives are employed to improve moisture retention and texture. In scientific research, hydrolysis is a routine step in sample preparation and analytical workflows.

Labeling and regulatory considerations vary by jurisdiction. Hydrolyzed ingredients are often described explicitly on packaging, and their degree of hydrolysis can influence taste, solubility, and allergen considerations. The term does not designate a single compound but rather a description of the hydrolysis state of the substance.