Hydrolyzed Wheat Gluten

Wheat protein hydrolysate has a mild, neutral taste, light colour and a homogeneous, free-flowing form. It is characterised by high purity and microbiological stability.

Wheat gluten hydrolysate is used in the food industry as an ingredient to enrich products with protein and improve the texture and stability of products. It is used, among others, in bread, pasta, sauces, instant soups, meat products and protein supplements. Hydrolysed gluten protein is also used in recipes for specialised dietary products, including sports nutrition and functional foods, where good solubility and high protein content are important.

In the feed sector, hydrolysed wheat gluten serves as a highly digestible source of protein in feed mixtures for livestock, poultry, fish and pets. Thanks to its favourable amino acid profile, it supports normal growth, development and condition of animals, and its high digestibility makes it a valued additive in the nutrition of young animals and in diets requiring easily digestible protein components.

Hydrolyzed wheat gluten should be stored at a temperature between 2°C and 10°C, in its original, tightly sealed packaging, in a dry place, away from strong odours and moisture.