Hydrolyzed protein and free amino acid–containing formulas have osmolality slightly higher than standard formulas due to smaller particle size.

• A. True
• B. False
• C. Not applicable
• D. Cannot be determined

Answer: (A)

Osmolality is determined by the number of osmotically active particles in a solution. When protein is hydrolyzed into smaller units—peptides and free amino acids—the solute particles per unit of formula increase, even if the total energy content is similar. Those smaller units contribute more particles per kilogram of water, so the osmolality goes up slightly compared with standard intact-protein formulas. That modest but detectable increase is why hydrolyzed protein and free amino acid formulas tend to have higher osmolality.