Gluten

Gluten (CAS 8002-80-0) is a wheat-derived protein complex used across food manufacturing as a functional binder, texturizer, and dough conditioner. It provides the structural network that gives baked goods their elasticity and chew.

This ingredient serves as a cost-effective protein source in formulated foods. In commercial baking, it is added to flour blends to strengthen dough structure and improve gas retention during fermentation.

These properties help achieve consistent loaf volume in high-output bread production. Meat analogue and plant-based protein manufacturers rely on it as the primary structural ingredient in seitan and textured protein products.

It is also incorporated into pet food formulations and aquaculture feeds as a concentrated, digestible protein binder. This application reduces the need for more expensive animal-derived proteins in the final mix.

Pasta and noodle producers use it to correct low-protein flour and maintain cooking tolerance in finished products. Gluten is commercially supplied as a dry, off-white to cream-colored powder for industrial use.

The material typically features a protein content of 75–80% or higher on a dry basis. Vital wheat gluten is the standard market form, distinguished by its retained viscoelastic functionality after rehydration.

Food-grade specifications are standard for this product. Buyers should confirm moisture content, protein assay method, and allergen documentation requirements when sourcing this material for manufacturing.