hydrolyzed corn protein

Full Material List

N/A

Identifiers

CAS (Single)	100209-41-4
FEMA	N/A
EINECS	N/A
Synonyms	hydrolyzed corn protein #0243 gluten hydrolysate from maize hydrolyzed zea mays protein
JECFA Food Flavoring	N/A
JECFA Food Additive	N/A
DG SANTE Food Flavourings	N/A
DG SANTE Food Contact Materials	N/A
FDA UNII
CoE Number	N/A
XlogP3-AA	N/A
Molecular Weight	N/A
Molecular Formula	N/A

Properties

Food Chemicals Codex Listed	No
Appearance	N/A
Assay	N/A
Specific Gravity	N/A
Lbs/Gal (est)	N/A
Refractive Index	N/A
Melting Point	N/A
Boiling Point	N/A
Flash Point	N/A
Acid Value	N/A
Vapor Pressure	N/A
Vapor Density	N/A
logP (o/w)	N/A
Soluble In	N/A
Occurrence	corn protein

Organoleptic

Organoleptic Notes	1. Flavor Type: meaty roasted meaty Taste Description: roasted poultry Odor and/or flavor descriptions from others (if found).
Odor	N/A
Flavor	meaty roasted, meaty,

AInsights BETA

FlavScents AInsights Entry: Hydrolyzed Corn Protein (CAS: 100209-41-4)

1. Identity & Chemical Information

Common Name(s): Hydrolyzed Corn Protein
CAS Number: 100209-41-4
FEMA Number: Not applicable
Other Identifiers: Not applicable
Molecular Formula and Molecular Weight: Not applicable as it is a complex mixture
Discussion: Hydrolyzed corn protein is a complex mixture derived from the enzymatic or acid hydrolysis of corn protein. It is not a single chemical compound but a mixture of amino acids, peptides, and other components. This material is used primarily for its flavor-enhancing properties in food products.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Hydrolyzed corn protein is known for its savory, umami flavor profile, often described as broth-like or meaty. It is used to enhance the overall flavor of food products, providing depth and richness. The intensity of its flavor can vary depending on the degree of hydrolysis and the specific processing methods used. It does not have a significant odor profile, as its primary function is flavor enhancement rather than aroma.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Hydrolyzed corn protein is not naturally occurring but is produced through the hydrolysis of corn protein. This process involves breaking down the protein into smaller peptides and amino acids using enzymes or acids. The resulting product is considered a natural flavoring agent under certain regulatory definitions, as it is derived from a natural source (corn) and processed using methods that do not alter its natural state.

Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs

4. Use in Flavors

Hydrolyzed corn protein is widely used in the food industry as a flavor enhancer. It is commonly found in savory products such as soups, sauces, snacks, and ready-to-eat meals. Its functional role is to provide umami and enhance the overall flavor profile of food products. Typical use levels in finished food products range from 0.1% to 2% (1000 to 20000 ppm), depending on the desired intensity and the specific application. It is generally stable under typical cooking conditions, including heat and varying pH levels.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Hydrolyzed corn protein is not commonly used in fragrance formulations due to its primary function as a flavor enhancer rather than an aromatic compound. Its application in fragrances is limited and typically involves niche products where a savory or umami note is desired.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

United States: Hydrolyzed corn protein is generally recognized as safe (GRAS) for use in food products.
European Union: It is permitted as a flavoring substance under Regulation (EC) No 1334/2008.
United Kingdom: Follows EU regulations post-Brexit with no significant divergence reported.
Asia: Approved for use in food products in countries like Japan and China, subject to local regulations.
Latin America: Generally accepted in countries like Brazil, with specific regulations varying by country.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Oral Exposure: Hydrolyzed corn protein is considered safe for consumption at typical use levels. No specific ADI or MSDI has been established, but it is generally recognized as safe.
Dermal Exposure: Not typically relevant due to its primary use in food.
Inhalation Exposure: Not applicable as it is not used in applications where inhalation is a concern.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Hydrolyzed corn protein is valued for its ability to enhance savory flavors and provide umami notes. It synergizes well with other flavor enhancers like monosodium glutamate (MSG) and yeast extracts. Formulators should be cautious of overuse, as excessive amounts can lead to an overly salty or metallic taste. It is often underutilized in applications where a subtle umami boost could enhance the overall flavor profile.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on hydrolyzed corn protein is well-established, with extensive documentation on its use and safety in food applications. While industry practices are well-documented, specific numeric values for certain parameters may not be explicitly reported, requiring formulators to rely on typical industry practices.

Citation hooks: FlavScents

QA Check

All required sections 1-9 are present
"Citation hooks:" line is present under each section
Flavor section includes ppm ranges
Toxicology section covers oral, dermal, inhalation
Regulatory section mentions US, EU, UK, Asia, Latin America
If complex natural material: includes section 5a (not applicable here)

About FlavScents AInsights (Disclosure)
FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.

Generated 2026-01-16 18:44:11 GMT (p2)

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