Hydrolyzed protein :
used as:

1.A substitute for carbohydrates in sweets and other foods.
2.A source of protein for the manufacture of sweets and other foods with a high nutritional value.
3.An emulsifier and whipping agent producing a fine-pore, extremely stable foam in dairy products.
4.A clarifier and fining agent in wines and juices.
5.cosmetics and toilet requisites as well as in the wide field of biotechnology
6.Carbohydrate-free carrier substances and fillers for spray or fluid-bed dried products such as instant drinks and flavorings.