It is a product derived from corn that has undergone a process called hydrolysis, where its proteins are broken down into smaller amino acid components. This breakdown involves the use of water, often aided by enzymes or acids, to cleave the peptide bonds that hold the amino acids together. The result is a mixture of free amino acids, peptides, and polypeptides. As an example, it can be added to soups or sauces to enhance their savory flavor profiles.
Its significance lies in its versatility as a flavor enhancer, protein source, and processing aid in various food applications. The hydrolysis process can improve the solubility and digestibility of the corn protein, making it more readily absorbed by the body. Historically, protein hydrolysis has been employed to create ingredients with enhanced functionality and to reduce allergenic potential in certain food products. This process has allowed for wider applications in the food industry.
