Wheat Gluten

Our abundant, high-quality wheat supply translates into high performing vital wheat gluten.

Vital wheat gluten is a natural source of protein, adding functional value to many foods. Derived from wheat flour, vital wheat gluten provides unique viscoelastic properties to foods, while being label-friendly, especially in bakery applications.

At ADM, we have an abundant and ready supply of wheat to produce vital wheat gluten as well as an expert technical staff that conducts extensive product testing make sure you can get the right gluten product for your needs.

Vital wheat gluten adds quality and value characteristics to a variety of food applications by providing:

  • Water absorption and structure building in whole-grain and artisan breads;
  • Strength and film forming in frozen dough applications;
  • Enhanced baking and mixing fermentation tolerance;
  • Extended shelf life in bakery goods;
  • Reduced breakage in pasta applications;
  • Binding and emulsification in vegetarian applications;
  • Structure and enhancement in cereals and snacks; and

Texture adjustment and toughening in pasta and noodles, especially under excessive heat conditions. Contact us for more information.

Provim ESP

Provim ESP® is a dry product that possesses the characteristics of fresh gluten when rehydrated. It readily forms a cohesive and elastic dough, lending itself to use in baked goods, cereals, pet foods, pastas, pizza crusts, and cheese and meat analog products.

  • Moisture %:  7.0
  • Ash %:  0.8
  • Protein %:   75
  • Fat % 1.0
  • Color: Light tan

Whetpro 75 & 80

Whetpro® 75 is a functional vital wheat gluten for use in food systems requiring improved binding strength, increased ingredient-carrying capacity, and restructuring. It also is useful for strengthening the “hinge” in buns and rolls, and preventing breakage in pretzels and other snack products without toughening eating quality.

  • Moisture %:  8.0
  • Ash %:  1.0
  • Protein %: 75
  • Fat % 1.0
  • Color: Light tan

Whetpro® 80 is a highly functional vital wheat gluten for use in  food systems requiring improved binding strength, increased ingredient-carrying capacity, and restructuring. Whetpro 80 is a higher-protein, higher-quality gluten, allowing formulators to reduce the total usage required while maintaining the desired product characteristics. This makes the product especially useful in whole-grain and high-fiber applications.

  • Moisture %:  8.0
  • Ash %:  1.0
  • Protein %:   80
  • Fat % 1.0
  • Color: Light tan

Prolite LF

Prolite® Low Flavor Vital Wheat Gluten is a high-protein, low-flavor, highly functional vital wheat gluten. It is best-suited for use in applications in which minimal cereal flavor and high gluten functionality are desired, including surimi analogs, meats, meat analogs and dairy products.

  • Moisture %:  7.0
  • Ash %:  1.0
  • Protein %:   80
  • Fat % 1.5
  • Color: Light tan

SQ 48

SQ™ 48 Meat Emulsion Binder is a mid-level-protein filler binder for processed meat products.

  • Moisture %:  13
  • Ash %:  0.8
  • Protein %:   47
  • Fat % 1.5
  • Color: Light tan

Meatbind 3000

Meatbind™ 3000 Meat Emulsion Binder is a lower-protein filler binder for processed meat products.

  • Moisture %:  8.0
  • Ash %:  1.2
  • Protein %:   80
  • Fat % 1.0
  • Color: Light tan

Supergluten 80

SuperglutenTM 80 is a premium, higher-protein vital wheat gluten processed to guarantee rapid water absorption and maximum development of viscoelasticity. It is a high-quality enhancement to whole-grain baked goods, noodles and pastas, pizza crusts and vegetarian products.

  • Moisture %:  8.0
  • Ash %:  1.2
  • Protein %:   80
  • Fat % 1.0
  • Color: Light tan