Wheat Gluten Proteins
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What it is
Wheat gluten proteins are the primary proteins found in wheat, making up about 80% of the total protein in wheat flour. They are extracted from wheat flour by washing away the starch. The resulting protein-rich mass is then dried and can be processed further.
Why it's used
Wheat gluten proteins are used as a binder and texturizer in food products, helping to hold ingredients together and create a chewy texture. They are often found in processed meat products, baked goods, and vegetarian meat substitutes.
Health notes
Wheat gluten proteins are generally recognized as safe (GRAS) by the FDA for use in food. For individuals with celiac disease or non-celiac gluten sensitivity, consuming wheat gluten proteins can cause adverse health effects. JECFA and EFSA have evaluated gluten, and it is recognized as a common allergen.
Allergen info
Wheat is one of the 9 FDA major allergens. Wheat gluten proteins are derived from wheat and are therefore a major allergen.