Hydrolyzed corn protein is a derivative protein obtained from the hydrolysis process of corn, where proteins are broken down into smaller amino acids or peptides through the use of water. This process not only makes the protein more easily digestible but also enhances flavor, providing umami intensity to various food products. It is commonly used as an ingredient in broths, soups, seasonings, snacks, and meat-based products to enrich the flavor profile and increase protein content.
Nutritional Profile (per 100 grams):
- Calories: About 400 kcal, but this can vary depending on the specific hydrolysis process and the purity of the protein.
- Protein: High protein content, often exceeding 80% of its dry weight, depending on the purity of the final product.
- Carbohydrates: Low carbohydrate content, as most of the corn is transformed into amino acids and peptides.
- Fats: Minimal or none, as the hydrolysis process focuses on the protein fraction of corn.
Hydrolyzed corn protein is valued not only for its contribution to umami flavor but also for its high protein content, making it a popular choice for nutritionally enriching foods. Additionally, it is considered an alternative source of plant proteins, particularly useful in vegetarian, vegan diets, or for people looking for protein sources other than meat.
Considerations
It is a favorable option for those looking to increase protein intake without adding significant fats or carbohydrates to their diet.
Given its plant origin, it is suitable for vegetarian and vegan diets.
Important to check for any allergen sensitivities or corn allergies before consumption.