Hydrolysed soy protein
A savory food made from vegetable protein.
It rounds off the taste of soups, sauces, meat products, snacks, and other dishes.
Written from English Wikipedia1
What research says
How it’s made and used
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Gut survival of probiotics2
In lab studies, hydrolysed soy protein was tested with probiotics, and how many survived digestion barely changed.
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Gut amino acid absorption3
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 two findings in people. 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
- 1Hydrolyzed vegetable protein. Wikipedia. Accessed September 26, 2026.
- 2Edwards 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
- 3McGraw 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