Wheat Gluten Isolate
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What it is
Wheat gluten isolate is a concentrated form of gluten, the main protein found in wheat. It is produced by removing the starch and bran from wheat flour, leaving behind a protein-rich powder. This process results in a higher protein content compared to regular wheat flour.
Why it's used
Manufacturers add wheat gluten isolate to improve the texture and elasticity of dough, acting as a binder and texturizer. It is often used in baked goods like breads, tortillas, and wraps to enhance chewiness and structure. It can also be used as a meat substitute due to its chewy texture.
Health notes
Wheat gluten isolate is generally recognized as safe (GRAS) by the FDA for use in food. For individuals with celiac disease or non-celiac gluten sensitivity, consuming gluten, including from wheat gluten isolate, can cause adverse health effects. JECFA and EFSA have evaluated gluten and its effects on health, particularly in relation to gluten sensitivity.
Allergen info
Wheat gluten isolate is derived from wheat, which is one of the 9 FDA major allergens. Gluten itself is the protein component of wheat and is the primary concern for individuals with gluten-related disorders.