Difference between revisions of "Hydrolyzed soy protein"
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Hydrolyzed soy protein is made by breaking down large soy protein molecules into their smaller, constituent amino acids by a chemical process. Hydrolyzed proteins are used as flavor enhancers, sources of vegetable protein and are even present as soy ingredients in cosmetics. Hydrolyzed soy protein is the most used hydrolyzed vegetable protein (HVP) in the market. It is usually listed as an ingredient on the soy sauce label. It is a yellow to brown powder, with the taste of salty and umami. | Hydrolyzed soy protein is made by breaking down large soy protein molecules into their smaller, constituent amino acids by a chemical process. Hydrolyzed proteins are used as flavor enhancers, sources of vegetable protein and are even present as soy ingredients in cosmetics. Hydrolyzed soy protein is the most used hydrolyzed vegetable protein (HVP) in the market. It is usually listed as an ingredient on the soy sauce label. It is a yellow to brown powder, with the taste of salty and umami. | ||
| − | Hydrolyzed soy protein is an ingredient that always contains MSG. It has been claimed to have "naturally occurring" glutamic acid and may contain 10%-30% MSG. According to the Food Safety and Inspection Service (FSIS) of the United States Department of Agriculture (USDA), MSG is not a natural flavor. It is classified as a flavor enhancer by Federal regulation. MSG is chemically related to hydrolyzed protein, another common flavor enhancer designated as such by Federal regulation. MSG is the sodium salt of one amino acid, glutamic acid. In the manufacturing process unbound amino acids including free glutamate is formed. It will form MSG when it combines with any salt present in food. According to FSIS, in this case, “the presence of MSG does not need to be disclosed on labeling.” This is how they hide the fact that it contains MSG as the result of poorly written regulations. | + | Hydrolyzed soy protein is an ingredient that always contains [[Monosodium Glutamate]] (MSG). It has been claimed to have "naturally occurring" glutamic acid and may contain 10%-30% MSG. According to the Food Safety and Inspection Service (FSIS) of the United States Department of Agriculture (USDA), MSG is not a natural flavor. It is classified as a flavor enhancer by Federal regulation. MSG is chemically related to hydrolyzed protein, another common flavor enhancer designated as such by Federal regulation. MSG is the sodium salt of one amino acid, glutamic acid. In the manufacturing process unbound amino acids including free glutamate is formed. It will form MSG when it combines with any salt present in food. According to FSIS, in this case, “the presence of MSG does not need to be disclosed on labeling.” This is how they hide the fact that it contains MSG as the result of poorly written regulations. |
Although it is an oversimplification, it is easier for most people to remember that hydolyzed vegetable protein including hydrolyzed soy protein is just another name for MSG. It might be more accurate to remember MSG (and its family) comes in many forms, and one of them is hydrolyzed soy and vegetable protein, HSP, HVP. The same side effects, reactions by those sensitive, and the accumulative damage to anyone consuming HSP is the same as for MSG. | Although it is an oversimplification, it is easier for most people to remember that hydolyzed vegetable protein including hydrolyzed soy protein is just another name for MSG. It might be more accurate to remember MSG (and its family) comes in many forms, and one of them is hydrolyzed soy and vegetable protein, HSP, HVP. The same side effects, reactions by those sensitive, and the accumulative damage to anyone consuming HSP is the same as for MSG. | ||
If a food contains hydrolyzed soy protein and thus it is listed in the ingredients, the food supplier is not required to list MSG as an ingredients since the MSG was technically not added directly by the supplier so they argue. Because the manufacturer didn’t add an ingredient called “mono-sodium glutamate,” they are allowed to claim “No MSG added” on their label. | If a food contains hydrolyzed soy protein and thus it is listed in the ingredients, the food supplier is not required to list MSG as an ingredients since the MSG was technically not added directly by the supplier so they argue. Because the manufacturer didn’t add an ingredient called “mono-sodium glutamate,” they are allowed to claim “No MSG added” on their label. | ||
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Latest revision as of 17:12, 24 August 2023
Hydrolyzed soy protein is made by breaking down large soy protein molecules into their smaller, constituent amino acids by a chemical process. Hydrolyzed proteins are used as flavor enhancers, sources of vegetable protein and are even present as soy ingredients in cosmetics. Hydrolyzed soy protein is the most used hydrolyzed vegetable protein (HVP) in the market. It is usually listed as an ingredient on the soy sauce label. It is a yellow to brown powder, with the taste of salty and umami.
Hydrolyzed soy protein is an ingredient that always contains Monosodium Glutamate (MSG). It has been claimed to have "naturally occurring" glutamic acid and may contain 10%-30% MSG. According to the Food Safety and Inspection Service (FSIS) of the United States Department of Agriculture (USDA), MSG is not a natural flavor. It is classified as a flavor enhancer by Federal regulation. MSG is chemically related to hydrolyzed protein, another common flavor enhancer designated as such by Federal regulation. MSG is the sodium salt of one amino acid, glutamic acid. In the manufacturing process unbound amino acids including free glutamate is formed. It will form MSG when it combines with any salt present in food. According to FSIS, in this case, “the presence of MSG does not need to be disclosed on labeling.” This is how they hide the fact that it contains MSG as the result of poorly written regulations.
Although it is an oversimplification, it is easier for most people to remember that hydolyzed vegetable protein including hydrolyzed soy protein is just another name for MSG. It might be more accurate to remember MSG (and its family) comes in many forms, and one of them is hydrolyzed soy and vegetable protein, HSP, HVP. The same side effects, reactions by those sensitive, and the accumulative damage to anyone consuming HSP is the same as for MSG.
If a food contains hydrolyzed soy protein and thus it is listed in the ingredients, the food supplier is not required to list MSG as an ingredients since the MSG was technically not added directly by the supplier so they argue. Because the manufacturer didn’t add an ingredient called “mono-sodium glutamate,” they are allowed to claim “No MSG added” on their label.
