Gluten

Gluten (CAS 8002-80-0) is a wheat-derived protein complex used in food manufacturing as a binder, texturizer and dough conditioner.

Where is Gluten used?

• Baked goods: structural network giving elasticity and chew
• Formulated foods: cost-effective protein source
• Commercial baking: strengthens dough structure and improves gas retention during fermentation
• Meat analogues and plant-based proteins: primary structural ingredient in seitan and textured protein products
• Pet food and aquaculture feeds: concentrated, digestible protein binder
• Pasta and noodles: corrects low-protein flour and maintains cooking tolerance
• It is added to flour blends to achieve consistent loaf volume in high-output bread production.

Good to know: Vital wheat gluten is the standard market form, distinguished by retained viscoelastic functionality after rehydration. Buyers should confirm moisture content, protein assay method and allergen documentation requirements when sourcing.

Commercial specifications

• Protein content typically 75–80% or higher on a dry basis