flavor enhancers that can be used in meat and poultry products. They are made from protein obtained from a plant source such as soy or wheat, or from an animal source, such as milk. The source used must be identified on the label.
Hydrolyzed Protein is protein that has been hydrolyzed or broken down into its component amino acids. While there are many means of achieving this, two of the most common are prolonged boiling in a strong acid or base or using an enzyme such as the pancreatic enzyme to stimulate the naturally-occurring hydrolytic process.