DESCRIPTION

Partially Hydrolyzed Proteins occur as liquid, paste, powder, or granules. They are composed of peptides and polypeptides resulting from the partial or incomplete hydrolysis of peptide bonds present in edible proteinaceous materials catalyzed by heat, food-grade proteolytic enzymes, and/or suitable food-grade acids. Their degree of hydrolysis typically ranges from 3% to 85% on the basis of peptide bond cleavage. During processing, the proteinaceous raw material may be treated with safe and suitable alkaline materials. The edible proteinaceous materials used as raw materials are derived from casein and other milk products such as whey protein; from animal tissue, including gelatin, defatted animal tissue, and egg albumen; from yeast; and from soy protein products, wheat protein products, or other suitable and safe plant sources.