Vital Wheat Gluten

Vital wheat gluten powder is a natural plant-based protein concentrate derived from wheat flour. Obtained by hydrating wheat flour and mechanically separating gluten from starch and water-soluble components, it retains unique viscoelastic properties when rehydrated. Characterized by a pale yellow fine powder texture, it has a protein content of 80% or more (dry weight basis) – primarily composed of gliadin (globular, extensible) and glutenin (fibrous, elastic).

As a critical functional ingredient, vital wheat gluten powder is widely used across food, feed, pharmaceutical, and industrial sectors. baked goods.

Key Benefits of Vital Wheat Gluten Powder
1. Superior Functional Properties for Food Processing
Dough Strengthening: Enhances dough elasticity, gas retention, and texture in baked goods, improving volume and reducing staling. It optimizes whole-grain formulations by compensating for reduced gluten content, reducing mix times and improving process efficiency.
Binding & Texturizing: Creates a meat-like texture in plant-based alternatives, providing adhesion and structure. In meat products, it acts as a binder to reduce cooking loss and improve sliceability.
Water & Fat Retention: Absorbs 2x its weight in water, maintaining moisture in baked goods and processed meats. This extends shelf life by 25-30% and reduces product waste for manufacturers.

2. Nutritional Advantages
High-Quality Plant Protein: With 80%+ protein content, it is a cost-effective plant-based protein source, ideal for protein-fortified foods, weight management bars, and nutritional beverages.
Amino Acid Profile: Rich in proline (14% of total amino acids) and contains all essential amino acids, complementing other plant proteins in formulations.
Low Carbohydrate & Fat: Virtually fat-free and low in carbs, supporting low-carb and clean-label product development.

3. Sustainable & Cost-Effective
A byproduct of wheat starch production, contributing to circular economy goals by upcycling agricultural resources.
Offers cost advantages over animal proteins (e.g., casein) and specialty plant proteins, making it ideal for large-scale production.