Hydrolyzed soy protein

Hydrolyzed soy protein (CAS 68607-88-5), also marketed as soybean peptones, is produced by breaking down soy protein into shorter peptide chains and free amino acids.

Where is Hydrolyzed soy protein used?

• Food manufacturing: flavor enhancer and savory base in soups, sauces, seasonings and processed meat products
• Cosmetics: hair conditioners, shampoos and skin serums
• Animal feed and aquaculture: highly digestible protein source that improves palatability
• Fermentation media and microbiological culture: nitrogen source for microbial growth
• Its peptide fractions bind moisture to the hair shaft and support surface hydration in leave-on products.

Good to know: Degree of hydrolysis varies by supplier and end-use requirement, making specification alignment a key step in sourcing.