Product Profile
NUTRALYS® W | Wheat Protein
Soluble Wheat Protein
| Product Name | NUTRALYS® W |
| Generic Name | Soluble Wheat Protein |
| Physico-chemical properties | |
| Key Attributes of product type (Functional properties, value proposition) | High protein content. Low viscosity. High solubility. Optimal for bakery products. |
| Ingredient Raw material | Wheat |
| Dry Substance | 92 % |
| Main component | >83% Protein |
| Calories | 4 Kcal/g |
| SPECIALIZED NUTRITION RTD | |
| Usage | Plant Protein |
| Recommended dosage | 8 |
| Solubility @ Neutral pH (From 1 low to 5 high) | 1 |
| Solubility @ Acid pH (From 1 low to 5 high) | 2 |
| Stability to heat treatment (From 1 low to 5 high) | 3 |
| Viscosity (From 1 low to 5 high) | 3 |
| Overall Aroma + Top Note | 3 - Toasted cereal |
| SPECIALIZED NUTRITION Powder Mix | |
| Usage | Plant Protein |
| Recommended dosage | 10 |
| Wettability (From 1 low to 5 high) | 2 |
| Viscosity (From 1 low to 5 high) | 3 |
| Powder Flowability (From 1 low to 5 high) | 4 |
| Overall Aroma + Top Note | 3 - Toasted cereal |
| SPECIALIZED NUTRITION Bars | |
| Bars - usage | Plant Protein |
| Bars - Taste - Sweetness (Score on 10 with sucrose = 10) | 0 |
| Bars - Machinability (From 1 low to 5 high) | 1 |
| Bars - Texture - Hardness (From 1 low to 5 high) | 1 |
| Bars - Texture - Elasticity (From 1 low to 5 high) | 3 |
| Bars - Texture - Sandiness (From 1 low to 5 high) | 3 |
| Bars - Texture Stability over shelflife (From 1 low to 5 high) | 1 |
| Bars - Binding Power (From 1 low to 5 high) | 1 |