Isolated Wheat Protein

Isolated wheat protein is a concentrated form of protein derived from wheat. It is produced by removing most of the carbohydrates and fats from wheat flour, leaving a high-protein powder. This process typically involves washing wheat dough to remove starch and then drying and grinding the remaining gluten.

Manufacturers add isolated wheat protein to boost the protein content of foods. It can also improve texture and provide structure, acting as a binder or emulsifier. It is commonly found in baked goods, protein bars, meat alternatives, and some pasta products.

Isolated wheat protein is generally recognized as safe (GRAS) by the FDA for use in food. It is a source of plant-based protein. International bodies like JECFA have evaluated proteins, but specific evaluations for isolated wheat protein may vary. No significant health controversies are associated with its typical consumption in the US.