CultureAugust 8, 2026
hydrolysis
hy-DRAH-luh-sis
Definition
A chemical process used in food manufacturing that uses acid to break down proteins into smaller amino acids to simulate the effects of natural fermentation.
Etymology
The word is derived from the Greek 'hydor' (water) and 'lysis' (a loosening or breaking). It entered scientific terminology in the 19th century to describe any chemical reaction involving the breaking of bonds through the addition of water.
In the news
The article uses the term to describe a shortcut manufacturing method for soy sauce that avoids traditional fermentation. It identifies 'hydrolyzed soy protein' as a label ingredient to watch for as a sign of lower-quality processing.
The Viral Test For Checking The Quality Of Soy Sauce: Does Shaking The Bottle Actually Work?
Read the full article ↗Chowhound