Introduction:
Wheat Protein is the natural protein derived from wheat or wheat flour. In its freshly extracted wet form it is known as vital wheat gluten which, when carefully dried, yields a cream-to-tan-colored, free-flowing powder of high protein content and bland taste. When re-hydrated, it regains its original characteristics.
After washing out wheat protein from the wheat flour the remaining starch is used by manufacturers for a variety of end products. Wheat starch can be dried (modified or native), processed into sweeteners, fermented into (bio-)ethanol or other fermentation products. As part of a multi purpose manufacturing process wheat protein is therefore one of the most sustainable vegetable proteins on the market.
Purity: Protein≥80%
After washing out wheat protein from the wheat flour the remaining starch is used by manufacturers for a variety of end products. Wheat starch can be dried (modified or native), processed into sweeteners, fermented into (bio-)ethanol or other fermentation products. As part of a multi purpose manufacturing process wheat protein is therefore one of the most sustainable vegetable proteins on the market.
Purity: Protein≥80%
Benefit:
Wheat reduces the risk of heart disease by decreasing cholesterol level, blood pressure, and blood coagulation.
A diet that is rich in wheat consumption reduces the risk of cancer amongst people. The dietary fiber present in it plays an important role in the prevention of cancer.
Wheat products prove to be an extremely rich source of the mineral, selenium.
Daily intake of wheat products ensures an overall increase in health and decrease in obesity.
Rich in nutrients, whole wheat provides consumers a feeling of fullness, thereby reducing the risk of overeating.
Application:
Wheat protein can be used in a wide variety of applications including flour milling, bakery products, pasta, meat replacer, breakfast cereal, petfood, aquafeed, milk repacer and more.
