Description
Hydrolyzed wheat gluten is a light-colored, neutral-tasting powder. It is obtained from wheat flour. The process involves separating gluten protein from wheat starch. This protein is enzymatically hydrolyzed into small, soluble proteins and peptides, then dried.
The main properties of hydrolyzed wheat gluten are high protein content (80-84%) and high solubility and digestibility (around 95%). The hydrolysis process improves digestibility compared to full-value protein. Ash and fiber content is low. Hydrolyzed wheat gluten also has properties used in the cosmetics industry – delicate cleansing, smoothing and skin protection properties, it also serves as a pH regulator.
| Physical Characteristics | Value |
|---|---|
| Dry matter | At least 93.0% |
| Raw ash | Max 1.2% |
| Raw fiber | 0.15% |
| Crude fat | 0.15% |
| Ca | 0.05% |
| On | 0.10% |
| P | 0.5% |
| K | 0.5% |
The shelf life of hydrolyzed wheat gluten is 2 years. The product should be stored in dry, cool warehouses without access to heat and water.
Salsal Trading SA offers Hydrolyzed wheat gluten in 20 and 25 kg bags, Big Bags and in bulk.
Hydrolyzed wheat gluten is primarily used in the bakery and confectionery sectors because it improves the structure and density of products.
It is also used in animal feed, pet food and aquatic feed, and calf milk substitutes – in combination with synthetic amino acids, it is a preferred milk protein substitute. Wheat protein hydrolysate is also an excellent source of glutamic acid for inclusion in the diet of young piglets and in the regenerative diet of pets.
The product is also a component of nutritional supplements for athletes, due to its high protein content and high digestibility.
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