Bean Protein Hydrolysate is a hydrolysed vegetable protein which is produced by boiling the soy within the hydrochloric acid and neutralizing this hot solution with sodium hydroxide. It is similar to the whey protein which is derived from the dairy products. This powdered substance can be mixed with various different liquids to make a thick paste which can be used as a flavour enhancer which can be used in processed foods like soups, chili, sauces, gravies and meat products. Soya Protein Hydrolysate has a good absorption rate due to the smaller size of amino acids and peptides. The chemical breakdown may result in the formation of free glutamines that combines with sodium to form monosodium glutamate.