Plant Proteins
Vital Wheat Gluten (VWG)
Vital wheat gluten is a wheat-derived protein ingredient used for dough strength, binding and texture in bakery, food and feed formulations. Discuss the required formulation, grade and documentation with REHN BIOTECH.
Grade, specification, packaging and regulatory requirements are confirmed for each order.
Source & Production
- Vital Wheat Gluten is a high-protein functional ingredient extracted from premium non-GMO wheat flour through wet milling and physical separation.
- After gluten is separated from starch, it is gently dried to preserve its elasticity and binding capacity.
Nutritional Highlights
- Containing 75–82% protein, VWG is rich in glutenin and gliadin, providing high levels of plant-based protein and essential amino acids.
- It offers excellent digestibility and supports muscle development in both human and animal nutrition.
Functional Properties
- VWG exhibits outstanding elasticity, extensibility, and water absorption.
- It enhances dough strength, improves texture and structure, acts as a natural binder, and increases product yield in various food and feed applications.
Applications
Widely used in: Bakery: Improves volume, chewiness, and dough stability in bread, noodles, and pasta.Plant-based Meat: Acts as a key structuring agent in vegan/vegetarian meat analogs.Animal Nutrition: Used in aquafeed, pet food, and livestock feed as a high-protein supplement.
Safety & Certifications
- 100% natural, non-GMO, gluten-rich, and chemical-free.
- Our VWG complies with international food safety standards and is certified HALAL, KOSHER, ISO9001, HACCP.
- Suitable for vegan and vegetarian applications.
Downloads
Product documents
Files are reference documents. Confirm the applicable grade and latest revision before purchase.