DESCRIPTION

Acid Hydrolysates of Proteins occur as liquids, pastes, powders, or granules. They are composed primarily of amino acids, small peptides (peptide chains of five or fewer amino acids), and salts resulting from the essentially complete hydrolysis of peptide bonds in edible proteinaceous materials, catalyzed by food-grade acids and/or heat. Cleavage of peptide bonds typically ranges from a low of 85% to essentially 100%. In processing, the protein hydrolysates may be treated with safe and suitable alkaline materials. The edible proteinaceous materials used as raw materials are derived from corn, soy, wheat, yeast, peanuts, rice, or other safe and suitable vegetable or plant sources, or from milk.