Food additive databaseAdds umamiChecked 2026-09-27
Hydrolyzed protein たんぱく加水分解物
Labeled as a foodStricter rules abroadUsed in 9 products on this site
- Purpose
- adds umami
- On the label
- “たんぱく加水分解物” (hydrolyzed protein), “たん白加水分解物” (hydrolyzed protein)
Flagged additives are marked when you use the Ingredient Checker (choose others).
In Japan
- An umami ingredient made by breaking down proteins such as soy and wheat. On labels it is treated as a food.
- When hydrochloric acid is used to break down the protein, chloropropanols (such as 3-MCPD) can form, and efforts to reduce them are under way.
Under stricter rules abroad
Category: Stricter rules abroad
- The EU sets by law the maximum level of 3-MCPD allowed in hydrolyzed protein and soy sauce at 20 μg per kg (as a liquid with 40% dry matter) (EU Regulation 2023/915).
Products on this site that contain it
| Product | As written on the label |
|---|---|
| 「Cook Do®」回鍋肉用 90g味の素 | たん白加水分解物 |
| 「味の素KKコンソメ」固形21個入箱味の素 | 大豆たん白加水分解物 |
| 黄金の味 中辛エバラ食品 | 蛋白加水分解物 |
| こくまろカレー 中辛ハウス食品 | たん白加水分解物 |
| 味覇（ウェイパァー）250g缶廣記商行 | たん白加水分解物 |
| お好みソースオタフクソース | 蛋白加水分解物 |
| ゴールデンカレー 中辛エスビー食品 | たん白加水分解物（ゼラチン） |
| 割烹白だし 500mlヤマキ | たん白加水分解物（大豆を含む） |
| やさしい味わいのガラスープユウキ食品 | たん白加水分解物 |
Product pages are in Japanese for now; each one reads every ingredient on the label.
Related pages
Sources
- Food Labeling Standards (Cabinet Office Ordinance No. 10 of 2015) (Japanese)
- EU Regulation 2023/915 (EUR-Lex)
Last checked 2026-09-27. Rules change over time. This page is a translation of our Japanese page; if they differ, the Japanese page is the reference.
The categories are not a safety verdict. Additives used in Japan are approved by the government, which sets the foods and amounts they can be used in. This page lists facts stated in laws and in evaluations by public bodies.