Hydrolyzed corn protein

Hydrolyzed corn protein (CAS 100209-41-4), also marketed under the trade name Peptino, is produced by breaking down corn-derived proteins into peptides and amino acids. It functions as a flavor enhancer and moisturizing agent across food manufacturing and personal care formulation.

In savory food production, it delivers umami depth to soups, sauces, seasonings, and processed meat products, reducing the need for added MSG or yeast extracts. This versatile ingredient is essential for modern food science applications.

Cosmetic formulators incorporate it into hair care and skin care products such as conditioners, serums, and masks. Its peptide fractions improve moisture retention and surface conditioning for high-end personal care lines.

In animal feed applications, it supplies digestible protein fractions that support palatability and amino acid availability in compound feed formulations. This ensures optimal nutrition and growth for various livestock species.

Flavor manufacturers also use it as a base material for producing reaction flavors through Maillard processing. This chemical reaction creates complex profiles necessary for authentic savory and roasted flavor development.

Hydrolyzed corn protein is supplied as a liquid, paste, or spray-dried powder, depending on the intended processing environment. Food-grade specifications are standard, with some grades meeting requirements for clean-label lines.

Buyers should confirm hydrolysis degree, nitrogen content, and sodium levels when evaluating grades for specific formulation targets. Quality control ensures that the product meets the necessary industrial and safety standards.