Corn Protein Hydrolysate

FAQ

1. What function does hydrolyzed corn protein serve?

Ans - Together with hydrolyzed soy protein, hydrolyzed corn proteins are mostly used to flavour meat products. Its primary purpose is to provide umami flavours to processed foods including meat, chilli, sauces, soups, spice blends, gravies, side dishes, frozen dinners, and other culinary items. 

2. What implications does hydrolyzed corn protein have on health?

Ans - Anxiety, asthma, attention deficit disorder, bloating, burning feelings, carpal tunnel syndrome, chest pains, depression, diarrhoea, confusion, dizziness, drowsiness, infertility, insomnia, and heart conditions are some of the negative consequences of hydrolyzed protein. 

3. Is hydrolyzed protein from corn secure?

Ans - Proteins that have been hydrolyzed are produced by separating amino acids from food. Generally, to achieve this, food is first cooked in hydrochloric acid before the solution is neutralised with sodium hydroxide. As disgusting as this may sound, the FDA regards these foods, if you can even call them that as harmless. 

4. Is water soluble hydrolyzed corn protein available?

Ans - Description A chosen enzyme pool produces the water-soluble corn protein hydrolysate known as MAYSOL, which contains a high concentration of free amino acids (particularly leucine, proline, and sulfur-containing AA) and short peptides.