What is the rule of thumb when the identity and function of a hydrolyzed substance is in question?
According to FDA, appropriate standards exist to allow a distinction between commercially available “highly” hydrolyzed protein hydrolysates and those variously termed “partially,” “mildly,” or “lightly” hydrolyzed that are not used for flavor-related purpose. According to the FDA, highly” hydrolyzed proteins are declared as “hydrolyzed (source protein)” and can be defined as those whose ratio of alpha-amino nitrogen (AN) to total nitrogen (TN) is greater than 0.62 (AN:TN > 0.62). Proteins that are not highly hydrolyzed would have AN:TN of less than 0.62 (AN:TN < 0.62) and may be declared by using such terms as "partially," "mildly," or "lightly," e.g., "partially hydrolyzed (source protein)." When a problem arises regarding whether a hydrolyzed substance used in the formulation of a meat or poultry product is accurately identified and serving the primary function of flavoring, we consider these definitions and the level of use of the substance in question. In our experience, substance
