Hydrolyzed wheat gluten

Hydrolyzed wheat gluten (CAS 100684-25-1), also referenced commercially as wheat gluten hydrolyzate, is a protein-derived ingredient produced by breaking down wheat gluten into shorter peptide chains and free amino acids. It functions as a functional protein additive across food manufacturing and personal care formulation, delivering emulsification, film-forming, and texture-modifying performance for various industrial applications.

In food production, it improves dough strength, water retention, and crumb structure in baked goods, and acts as a flavor precursor in savory seasonings and processed meat systems for manufacturers. Formulators use it in plant-based protein products to enhance binding and mouthfeel without synthetic additives. In personal care, it is incorporated into shampoos, conditioners, and leave-in treatments.

The hydrolyzed peptides bond to hair fiber, improving tensile strength and surface smoothness. Skin care formulators also use it as a film-former in serums and masks targeting elasticity and moisture retention. Hydrolyzed wheat gluten is supplied as a spray-dried powder or as a liquid concentrate, with powder being the dominant commercial form for food and cosmetic applications in the global market.

Food-grade specifications are standard, with some suppliers offering material compliant with FCC or kosher/halal certification requirements to meet strict international regulatory standards. Molecular weight fractions vary by degree of hydrolysis, a key specification buyers should confirm for targeted application performance when sourcing this ingredient for specific chemical formulations.