Accueil > Term: hydrolyzed plant protein
hydrolyzed plant protein
A protein obtained from various foods (like soybeans, corn or wheat), then broken down into amino acids by a chemical process called acid hydrolysis. Hydrolyzed plant or vegetable protein is used as a flavor enhancer in numerous processed foods like soups, chilis, sauces, stews and some meat products like frankfurters. See also vegetable protein.
- Partie du discours : noun
- Secteur d’activité/Domaine : Arts culinaires
- Catégorie : Cuisine
- Company: Barrons Educational Series
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