Wheat Protein Isolates

Use our wheat isolates to improve the taste, texture and fat content of your whole-grain applications.

Craft better-for-you creations with traditional taste by utilizing our Wheat Protein Isolates. These innovative, wheat-based proteins can aid in product development by reducing sugars, improving protein and enhancing taste and texture. They also can effectively reduce or replace egg and diary protein in product formulation, thus lowering fat without sacrificing protein content. Use them to improve taste and texture in whole-grain applications. Contact us for more information.

Prolite®

Prolite® 100 Wheat Protein Isolate enhances reduced-sugar baked goods, cereals, cluster bars and other processed foods. It also improves freeze-thaw performance in frozen-to-oven applications, while delivering fresh taste and texture. It can reduce or replace egg or dairy proteins in a variety of baked or processed foods, and will form a foam when whipped with water. This functionality makes Prolite® 100 perfect for applications requiring texture and mouth feel, such as desserts, sauces, fillings and cakes.

  • Moisture %: 6.0
  • Ash %: 1.0
  • Protein %: 90
  • Country of origin USA

Prolite® 200 is designed to impart a firmer texture than Prolite® 100, but a much softer and lighter texture than traditional wheat gluten ingredients. Its softer texture and lower molecular weight allow for a unique flavor and textural advantage in traditional or better-for-you applications. It forms an elastic dough in water, but is not as functional as vital wheat gluten, making Prolite® 200 a great textural enhancement to cakes, cookies, brownies and whole-grain products.

  • Moisture %: 6.0
  • Ash %: 5.0
  • Protein %: 85
  • Country of origin USA

Smartbind

An extension of the Prolite® line, SmartBind Wheat Protein Isolate is designed for use in products that require natural ingredients to increase protein, enhance structure, reduce sugar and fat, and replace eggs or dairy products. SmartBind provides natural dough relaxation, adds protein, and improves adhesion and binding. It is well-suited for nutrition bars, granola bars, cereal coatings, clusters, whole-grain baked goods, sweet goods and microwavable bakery products.

  • Moisture %: 6.0
  • Ash %: 1.0
  • Protein %: 90
  • Country of origin USA