Hydrolyzed proteins are prepared by using acid or enzymes to chemically digest proteins. These proteins are rich sources
of glutamate. When proteins are broken down, bound glutamate is converted into free glutamate. The level of free glutamate resulting
from hydrolysis varies from product to product, at levels of 5 to 20 percent. Hydrolyzed proteins can be used in a product as leavening
agents, stabilizers (to impart body or improved consistency, etc.), as thickeners and as a protein source of the skin and
hair.
