Protein hydrolyzates, vegetable, identified by the CAS number 100209-45-8, are complex mixtures derived from the enzymatic or chemical hydrolysis of plant proteins. These hydrolyzates are characterized by their high solubility in water, which makes them suitable for various applications in food, nutrition, and pharmaceuticals. They typically contain a range of peptides and amino acids, resulting from the breakdown of larger protein molecules. The composition can vary significantly depending on the source of the protein and the hydrolysis process used. These substances are often utilized as flavor enhancers, nutritional supplements, or functional ingredients due to their ability to improve texture and enhance the nutritional profile of food products. Additionally, they may exhibit bioactive properties, contributing to health benefits such as antioxidant activity or immune support. Overall, vegetable protein hydrolyzates are valued for their versatility and functional properties in diverse industrial applications.

Protein hydrolyzates, vegetable

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Peptone from soybean (enzymatic digest) BioChemica

CAS 100209-45-8: Protein hydrolyzates, vegetable

Peptone from soybean (enzymatic digest) BioChemica

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