Vital wheat gluten

derived from wheat grain flour, with an average protein content of 80%.
It is used extensively in the bakery sector as dough improver, for plant-based solutions and meat analogues.
It improves the texture of products and acts as a strong binding agent. The gluten is formed by gliadin and glutenin, which are two proteins, respectively, the former is responsible for imparting adhesive properties, and the latter for giving strength and elasticity to gluten. The application field of VWG stretches from FOOD, up to PET FOOD/FEED as a major protein source.