- Beschreibung
- Zusätzliche Information
Beschreibung
derived from wheat grain, it is used extensively in the bakery sector and for plant-based solutions. 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, especially for baked goods and meat analogues, up to PET FOOD/FEED.
Zusätzliche Information
| Area of Application | Bakery, Cereals, Instant products, Meat & cheese alternatives, Meat industry, Pet food & feed, Pharma & fermentation, Plant-based products, Sport Nutrition |
|---|---|
| Product Category | Proteins |
| Product Type | Conventional |
