Reduced Allergenicity

Hydrolyzed proteins are used to reduce the allergenicity of foods and formulas. By breaking down proteins into smaller fragments, the likelihood of triggering an allergic reaction is decreased.

Hydrolyzed proteins, composed of smaller oligopeptides, are less likely to be recognized by the immune system as foreign antigens. This reduced antigenicity decreases the probability of triggering an allergic reaction in susceptible individuals. The hydrolysis process breaks down large proteins into smaller fragments, diminishing the ability of IgE antibodies to bind and initiate an allergic cascade.