What is Hydrolyzed Soy Protein?
The process of enzymatic hydrolysis of soy flour results into the production of hydrolyzed soy protein. The solution of soy protein after boiling is treated with caustic soda. Neutralization by means of caustic soda is the process which takes place after boiling. At the end of neutralization process, the remaining sludge is scraped off; this sludge is then dried. Hydrolyzed soy protein is of vegetable origin and possess a light color; it has low odor. The soybean plant, Glycine soja is used in the preparation of hydrolyzed soy protein. The main difference between ordinary soy protein and the hydrolyzed one is that the latter has smaller chains of amino acids; this form of protein is completely hydrolyzed.
Uses of Hydrolyzed Soy Protein
This type of soy protein is used in the preparation of foods and cosmetics. Hydrolyzed soy protein falls in the category of foods which act as fillers.
Food
The use of hydrolyzed soy protein is found in flavor enhancers. Monosodium glutamate (MSG) is one of the common flavor enhancers used in food products. Hydrolyzed soy protein offers a flavor similar to that of MSG. It can therefore, be used in spices, broths, frozen vegetables, etc. Now let us have a look at the different uses of hydrolyzed soy protein in the preparation of cosmetics.
Cosmetics
Hydrolyzed soy protein is one of the best skin care products available in the market. This cosmetic product offers the benefit of moisture retention; it is therefore, possible to overcome the problem of wrinkles with the usage of this product. Isoflavones present in hydrolyzed soy protein are responsible for preventing the aging that results from hormones. Health of hair can also be maintained with the use of this protein. Along with moisture retention, other benefits offer by hydrolyzed soy protein are that of improvement in texture and gloss; tensile strength of hair also is increased with the use of this hair care product.
Hydrolyzed Soy Protein Allergy
It is one of the commonly observed food allergies. A person who is allergic to soy protein can exhibit different reactions ranging from mild to severe. The commonly observed symptoms of this allergy are as follows: eczema, dizziness, hives, itching, wheezing, tingling of the lips, abdominal pain, chest tightness, nausea, diarrhea, vomiting, etc.
How to Treat Hydrolyzed Soy Protein Allergy
One should immediately stop using hydrolyzed soy products and go for treatment measures. The treatment of skin reactions resulting from intake of soy protein is possible with medications like hydrocortisones. Itching and swelling can be reduced with the use of this medication. Antahistamines recommended for the treatment of skin rashes can also be used in treating soy protein. The Buzzle article on soy protein side effects should prove to be of some help to the readers.
Hydrolyzed Protein Safety
The hydrolyzed form of protein falls in the category of 'indirect food additives'. Food and Drug Administration (FDA) has placed this protein in the indirect food additives category; this substance is also Generally Recognized As Safe (GRAS). The standard used to determine safety of this protein is the 21 CFR 740.10.
The process of enzymatic hydrolysis of soy flour results into the production of hydrolyzed soy protein. The solution of soy protein after boiling is treated with caustic soda. Neutralization by means of caustic soda is the process which takes place after boiling. At the end of neutralization process, the remaining sludge is scraped off; this sludge is then dried. Hydrolyzed soy protein is of vegetable origin and possess a light color; it has low odor. The soybean plant, Glycine soja is used in the preparation of hydrolyzed soy protein. The main difference between ordinary soy protein and the hydrolyzed one is that the latter has smaller chains of amino acids; this form of protein is completely hydrolyzed.
Uses of Hydrolyzed Soy Protein
This type of soy protein is used in the preparation of foods and cosmetics. Hydrolyzed soy protein falls in the category of foods which act as fillers.
Food
The use of hydrolyzed soy protein is found in flavor enhancers. Monosodium glutamate (MSG) is one of the common flavor enhancers used in food products. Hydrolyzed soy protein offers a flavor similar to that of MSG. It can therefore, be used in spices, broths, frozen vegetables, etc. Now let us have a look at the different uses of hydrolyzed soy protein in the preparation of cosmetics.
Cosmetics
Hydrolyzed soy protein is one of the best skin care products available in the market. This cosmetic product offers the benefit of moisture retention; it is therefore, possible to overcome the problem of wrinkles with the usage of this product. Isoflavones present in hydrolyzed soy protein are responsible for preventing the aging that results from hormones. Health of hair can also be maintained with the use of this protein. Along with moisture retention, other benefits offer by hydrolyzed soy protein are that of improvement in texture and gloss; tensile strength of hair also is increased with the use of this hair care product.
Hydrolyzed Soy Protein Allergy
It is one of the commonly observed food allergies. A person who is allergic to soy protein can exhibit different reactions ranging from mild to severe. The commonly observed symptoms of this allergy are as follows: eczema, dizziness, hives, itching, wheezing, tingling of the lips, abdominal pain, chest tightness, nausea, diarrhea, vomiting, etc.
How to Treat Hydrolyzed Soy Protein Allergy
One should immediately stop using hydrolyzed soy products and go for treatment measures. The treatment of skin reactions resulting from intake of soy protein is possible with medications like hydrocortisones. Itching and swelling can be reduced with the use of this medication. Antahistamines recommended for the treatment of skin rashes can also be used in treating soy protein. The Buzzle article on soy protein side effects should prove to be of some help to the readers.
Hydrolyzed Protein Safety
The hydrolyzed form of protein falls in the category of 'indirect food additives'. Food and Drug Administration (FDA) has placed this protein in the indirect food additives category; this substance is also Generally Recognized As Safe (GRAS). The standard used to determine safety of this protein is the 21 CFR 740.10.
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