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.

Where is Hydrolyzed wheat gluten used?

• Food production: improves dough strength, water retention and crumb structure in baked goods
• Savory seasonings and processed meat systems: flavor precursor
• Plant-based protein products: enhances binding and mouthfeel without synthetic additives
• Personal care: incorporated into shampoos, conditioners and leave-in treatments
• Skin care: film-former in serums and masks targeting elasticity and moisture retention
• The hydrolyzed peptides bond to hair fiber, improving tensile strength and surface smoothness.
• Mild cleansing, softening and skin-protecting properties; acts as a pH regulator in cosmetics.
• Used as an ingredient in sports nutrition due to high protein content and high digestibility.

Good to know: Molecular weight fractions vary by degree of hydrolysis, a key specification buyers should confirm for targeted application performance.

Formulation notes

• The hydrolysis process improves digestibility compared to whole proteins.

Typical specification

• Dry matter content: minimum 93.0%.
• Raw ash content: maximum 1.2%.
• Supplied in powder form.

Storage, packaging and handling

• Commonly shelf life: 2 years.
• Commonly offered in 20 kg and 25 kg bags, Big Bags, and bulk.

Technical content is compiled and updated by the SoleChem product team from public technical sources; the certificate of analysis (COA) governs product-specific specifications.