Typically, acid hydrolysis breaks down the proteins into individual amino
acids and minute amounts of smaller peptides. The process adds significant amounts
14 V.K. Pasupuleti and S. Braun
of salt, which is detrimental to the growth of microorganisms. For this reason some
of the manufacturers remove salt partially or completely by precipitation nanofiltration
and/or ion exchange resins. However, acid hydrolysates are widely used in the
food and pet food industry as flavor enhancers