ABSTRACT
The common or usual name of a protein hydrolysate shall be specific to the ingredient and shall include the identity of the food source from which the protein was derived.
(a) ``Hydrolyzed wheat gluten,’’ ``hydrolyzed soy protein,’’ and ``autolyzed yeast extract’’ are examples of acceptable names. ``Hydrolyzed casein’’ is also an example of an acceptable name, whereas ``hydrolyzed milk protein’’ is not an acceptable name for this ingredient because it is not specific to the ingredient (hydrolysates can be prepared from other milk proteins). The names ``hydrolyzed vegetable protein’’ and ``hydrolyzed protein’’ are not acceptable because they do not identify the food source of the protein.
