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.

Where is Hydrolyzed corn protein used?

• Food manufacturing: flavor enhancer and moisturizing agent
• Savory food production: umami depth in soups, sauces, seasonings, and processed meat products, reducing the need for added MSG or yeast extracts
• Cosmetics: hair care and skin care products such as conditioners, serums, and masks
• Animal feed: digestible protein fractions that support palatability and amino acid availability in compound feed formulations
• Flavor manufacturing: base material for reaction flavors through Maillard processing
• It improves moisture retention and surface conditioning.
• Acts as a natural emulsifier and binder in food products.
• Used in protein powders and shakes for athletes, bodybuilders and people on vegetarian or vegan diets.
• Helps chemically treated hair by improving the tensile properties of hair fibers, particularly when drying.
• Improves skin elasticity and is used in firming and anti-aging products.

Good to know: Buyers should confirm hydrolysis degree, nitrogen content, and sodium levels when evaluating grades for specific formulation targets.

Typical specification

• Powder has a total nitrogen content of 3.7–4.7%.
• Powder has an arsenic (As) content of ≤2 mg/kg.
• Powder has a lead (Pb) content of ≤3 mg/kg.
• Surface activity; more stable at pH above 6.

Regulatory status

• Non-GMO, non-allergen, and no irradiation.

Frequently asked questions about Hydrolyzed corn protein

What forms and grades of hydrolyzed corn protein are available?

It is supplied in powder and liquid form and is available in FCC, food and cosmetic grades.

Technical content is compiled and updated by the SoleChem product team from public technical sources; the certificate of analysis (COA) governs product-specific specifications.