NUTRALYS® W - Hydrolysed wheat gluten

Protein enrichment | Cereal products | Milk products | Prepared foods
NUTRALYS® W hydrolysed wheat gluten is used for protein enrichment in cereal products, milk products and prepared foods. NUTRALYS® W is obtained by enzymatic hydrolysis.

Introduction

NUTRALYS® W hydrolysed wheat gluten is obtained by moderate enzymatic hydrolysis of wet gluten. It is then spray-dried.

This process has a dual consequence: the gluten loses its visco-elastic properties and becomes soluble.

NUTRALYS® W hydrolysed wheat gluten is ideal for significant protein enrichment without disturbing the rheology of cereal products, milk products, prepared foods and even dietetic products.

Product description

Appearance

  • Cream powder

Conformity

  • Codex standard for protein-based products including wheat gluten:
  • CODEX 163-987 rev 1-2001

Registrations vary depending on local regulations.

Source and production

  • NUTRALYS® W is obtained from wheat grown in the European Union.
  • It is obtained purely by physical (gluten extraction) and enzymatic (hydrolysis) means.

Properties

  • Protein  content (N x 6.25) = 82%/dry min
  • Solubility: 65% approx   

Functionalities

  • Protein enrichment

Applications

  • Cereal products (bread, snacks, biscuits etc.)
  • Milk products
  • Prepared foods
  • Dietetic: sports nutritin, weight management, clinical nutrition

Formulation assistance

An exemple of recipe developed by around NUTRALYS® W which has inspired fruitful developments on the market:

  • Protein- and fibre-enriched bread

Packaging

For more information about packaging, please contact us.

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