What Is Hydrolyzed Corn Gluten?

Hydrolyzed corn gluten is a protein hydrolysate made from corn gluten. It is a yellow to brownish liquid with a bland flavor and odor. It is used as a food additive, particularly in soy sauce, to enhance flavor and color. It is also used as a thickening agent, emulsifier, and stabilizer.

Hydrolyzed corn gluten is produced by heating corn gluten with a protease enzyme, which breaks down the proteins into smaller peptides and amino acids. This process makes the corn gluten more soluble and easier to digest.

Hydrolyzed corn gluten is considered safe for consumption. However, some people may experience allergic reactions to corn gluten. Symptoms of a corn gluten allergy can include hives, swelling, difficulty breathing, and anaphylaxis. If you experience any of these symptoms after consuming hydrolyzed corn gluten, you should seek medical attention immediately.

Here are some additional details about hydrolyzed corn gluten:

* It is typically produced from non-GMO corn.

* It is a good source of protein, containing approximately 65% protein by weight.

* It is low in fat and carbohydrates.

* It is gluten-free.

* It is kosher and halal certified.

Hydrolyzed corn gluten is a versatile food additive that is used in a variety of products. It is a safe and nutritious ingredient that can enhance the flavor, color, and texture of food.