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Hydrolysed soy protein

What the research shows

Not enough

published research on this page yet

A savory food made from vegetable protein.

It rounds off the taste of soups, sauces, meat products, snacks, and other dishes.1

What research says

How it’s made and used

  • Stomach emptying speed2

    In people, hydrolysed soy protein left the stomach at a similar speed to glucose drinks of the same energy.

  • Gut survival of probiotics3

    In lab studies, hydrolysed soy protein was tested with probiotics, and how many survived digestion barely changed.

  • Gut amino acid absorption4

    In lab studies, hydrolysed soy protein moved amino acids through gut cells faster than regular soy protein.

The signal at the top counts the findings in people and in animal and lab studies. A concern in studies of people outranks animal and lab studies, and “No concerns” needs at least one finding in people. When most findings in people point one way, the page leans that way (“Mostly”), and every finding is still shown. Findings whose study type is not stated are shown but not counted. This page is a reference, not medical advice. It describes what regulators and published research say. Talk to a doctor or dietitian about your own diet.

References

  1. 1Hydrolyzed vegetable protein. Wikipedia. Accessed September 26, 2026. CC BY-SA 4.0.
  2. 2Maughan RJ, Leiper JB, Vist GE. Gastric emptying and fluid availability after ingestion of glucose and soy protein hydrolysate solutions in man. Exp Physiol. 2004;89(1):101-8. doi:10.1113/expphysiol.2003.002655
  3. 3Edwards JS, Hettiarachchy NS, Kumar TKS, Carbonero F, Martin EM, Benamara M. Physicochemical properties of soy protein hydrolysate and its formulation and stability with encapsulated probiotic under in vitro gastrointestinal environment. J Food Sci. 2020;85(10):3543-3551. doi:10.1111/1750-3841.15399
  4. 4McGraw NJ, Napawan N, Toland MR, Schulze J, Tulk BM, Krul ES. Partially hydrolyzed soy protein shows enhanced transport of amino acids compared to nonhydrolyzed protein across an intestinal epithelial cell monolayer. J Food Sci. 2014;79(9):H1832-40. doi:10.1111/1750-3841.12553