Ingredient

Hydrolyzed Wheat Gluten

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Source
Not animal-derived
Allergen
No
Role in food
Manufacturers add hydrolyzed wheat gluten to foods as a flavor enhancer, often providing a …

What it is

Hydrolyzed wheat gluten is made by breaking down wheat gluten proteins into smaller pieces. This process uses enzymes or acids to modify the gluten, making it more soluble and easier to digest. It is derived from wheat, a common grain.

Why it's used

Manufacturers add hydrolyzed wheat gluten to foods as a flavor enhancer, often providing a savory or umami taste. It can also act as a binder or texturizer. It is frequently found in processed meats, soups, gravies, and sauces.

Health notes

Hydrolyzed wheat gluten is generally recognized as safe (GRAS) by the FDA for use in food. It is a source of amino acids, which are building blocks for proteins. International bodies like JECFA have evaluated it. Evidence does not suggest adverse health effects from typical consumption.

Allergen info

Hydrolyzed wheat gluten is derived from wheat, which is one of the 9 FDA major food allergens. It contains gluten.

Products containing Hydrolyzed Wheat Gluten

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Last updated: September 28, 2026

Note: This site presents label data from USDA FoodData Central for general information. It is not medical advice. Check the package label; formulations change.