Auto-generated content.
This description was generated automatically and is pending editorial review.
Inaccuracies are possible. Found a mistake? Contact us.
Source
Not animal-derived
Allergen
No
Role in food
Manufacturers add hydrolyzed wheat gluten protein to foods to improve texture, act as a …
What it is
Hydrolyzed wheat gluten protein is made by breaking down wheat gluten, a protein found in wheat, into smaller pieces. This process uses enzymes or acids to make the protein more digestible or soluble. It is often used as a food ingredient to improve texture or add protein.
Why it's used
Manufacturers add hydrolyzed wheat gluten protein to foods to improve texture, act as a binder, or enhance flavor, particularly in savory applications. It is commonly found in processed meats, soups, and sauces.
Health notes
Hydrolyzed wheat gluten protein is generally recognized as safe (GRAS) by the FDA for use in food. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated it. Evidence does not suggest adverse health effects from typical dietary intake.
Allergen info
Hydrolyzed wheat gluten protein is derived from wheat, which is one of the 9 major allergens recognized by the FDA. It contains gluten.
Products containing Hydrolyzed Wheat Gluten Protein
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.