Vital Wheat Gluten usually comes in the form of a powder that has a beige color and a doughy taste. The product is made by hydrating dense wheat flour to activate the gluten, and then altering the hydrated mass to remove the starch and extract only the gluten. The gluten is then dried and ground back into powder.

Vital Wheat Gluten is characterized by its flexibility and texture-enhancing properties. It enables the binding of gas and steam and gives baked goods with whole wheat or coarse grain flour more volume and a lighter texture. Vital Wheat Gluten’s binding properties provide a meaty, smooth texture and maintain the firmness of frozen products.

Vital Wheat Gluten is soy-free and low in fat and carbohydrates.

Vital Wheat Gluten is mainly used to optimize flour blends and cake mixes – especially for cakes containing whole wheat or rye flour. It plays a very important role in vegetarian diets, as it is an excellent source of plant-based protein and is often used as a meat substitute. Vital Wheat Gluten is also used as a thickener for soups and sauces. In addition, it is used in the production of pasta – it reduces their brittleness and stickiness and increases their resistance to high temperatures.

Vital Wheat Gluten is also an ingredient in pet food, as well as in feed for fish, calves and piglets. It is used for its binding and structuring properties. Products containing this protein not only improve the visual aspects of the feed, but are also easily digestible and palatable.

The storage period of Vital Wheat Gluten is up to 24 months. Proper storage requires airtight packaging in a dry, cool warehouse.