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Hydrolyzed Wheat Gluten
Hydrolyzed Wheat Gluten is a product with unique properties. It contains a high protein content that is valued in animal nutrition, but also improves the texture of foods. Discover its potential!
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Technical aspects
Hydrolyzed Wheat Gluten is a powder with neutral color and taste. It is obtained from wheat flour. During the process, the gluten protein is separated from the wheat starch. This protein is enzymatically hydrolyzed into small, soluble proteins and peptides and then dried.
The main properties of Hydrolyzed Wheat Gluten are high protein content (80-84%), high solubility and high digestibility (about 95%). The hydrolysis process improves digestibility compared to whole wheat protein. The content of ash and fiber is low. Hydrolyzed Wheat Gluten also has properties that are used in the cosmetics industry – it gently cleanses, smoothes and protects the skin, and also serves as a pH regulator.
| Physical Characteristics | Value |
|---|---|
| Dry matter | Min. 93.0% |
| Crude ash | Max. 1.2% |
| Crude fibre | 0.15% |
| Crude fat | 0.15% |
| Ca | 0.05% |
| Na | 0.10% |
| P | 0.5% |
| K | 0.5% |
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Storage period
The shelf life of Hydrolyzed Wheat Gluten is 2 years. The product should be stored in dry, cool warehouses without access to heat or water.
Packaging
Foodcom S.A. offers Hydrolyzed Wheat Gluten in 20 and 25 kg bags, Big Bags and in bulk.
Application
Hydrolyzed Wheat Gluten is mainly used in the bakery and confectionery industry because it improves the texture and density of products.
It is also used in animal feed, pet food, aquaculture, and as a calf milk substitute – in combination with synthetic amino acids, it is a preferred substitute for milk proteins. Hydrolyzed Wheat Gluten is also an excellent source of glutamic acid for feeding young piglets and for pet recovery feeds.
Hydrolyzed Wheat Gluten is also an ingredient in sports nutrition due to its high protein content and high digestibility.
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