Wheat Gluten

Also known as: Vital wheat gluten, VWG

CAS 100684-25-1 Enquire for availability

Wheat Gluten is the protein that gives dough its elasticity, gas retention and loaf volume, supplied to food ingredients manufacturers across the GCC.

CAS No.
100684-25-1
Grade
Food grade, protein 75% (N×5.7) / 82.2%…
Packing
25 kg multi-wall paper bag
Typical response time: within one business day, with price, packing and lead time.

Within our proteins range, Wheat Gluten is the protein that gives dough its elasticity, gas retention and loaf volume. Orders ship ex-warehouse where stock is held, or direct from origin for container volumes.

It is supplied as light cream free-flowing powder, in food grade, protein 75% (N×5.7) / 82.2% (N×6.25), with an assay of protein 75% min (dry basis). The CAS number is 100684-25-1.

Applications of Wheat Gluten

Across the region we supply Wheat Gluten into:

  • Flour fortification to lift protein in weak or blended wheat flours
  • High-fibre, wholemeal and seeded bread where structure needs support
  • Burger buns and pizza bases that must hold shape under topping load
  • Meat analogue and seitan production
  • Binder in pet food and aquaculture feed

Packing, storage and handling

Standard packing is 25 kg multi-wall paper bag. Store in cool, dry conditions below 25 °C. Shelf life is 12 months from the date of manufacture when stored as specified.

Supply and documentation

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Wheat Gluten Price on request
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