Hydrolyzed Wheat Protein (HWG)

Hydrolyzed Wheat Protein (HWG) – High-Quality Plant Protein for Food and Nutrition

Basic Information

• Product Name: Hydrolyzed wheat protein (enzymatically hydrolyzed vital wheat gluten)

• Protein Content: >80% (Nx6.25, dry basis)

• Appearance: Off-white to light yellow powder

• Solubility: Soluble in water, forming a clear to slightly turbid solution

• Source: Vital wheat gluten, hydrolyzed by enzymatic processes

• Packaging: Available in various sizes (e.g., 1 kg, 5 kg, 25 kg bags)

• Storage: Store in a cool, dry place, away from moisture and direct sunlight

Overview
Hydrolyzed wheat protein (HWG) is a high-quality plant-based protein obtained through the enzymatic hydrolysis of vital wheat gluten. This process breaks down large gluten proteins into smaller peptides and free amino acids, making them more easily digestible and absorbable. HWG is a versatile ingredient used in a wide range of food, nutritional, and fermentation applications. It is valued for its excellent functional properties, high protein content, and neutral taste, making it suitable for both savory and sweet formulations.

Key Benefits

• High protein content: >80% protein (Nx6.25, dry basis).

• Easily digestible: Enzymatic hydrolysis improves bioavailability and reduces allergenicity compared to intact gluten.

• Gut health: Supports intestinal membrane integrity and promotes digestive health.

• Versatile functionality: Excellent solubility, emulsifying, and foaming properties.

• Neutral flavor: Does not impart off-tastes to finished products.

• Plant-based: Suitable for vegetarian and vegan applications.

Applications

• Sports nutrition: Used in protein shakes, bars, and muscle-building supplements.

• Dairy alternatives: Added to milk substitutes, yogurt, ice cream, and non-dairy creamers.

• Meat products: Enhances texture, water retention, and protein content in processed meats and analogs.

• Sauces and seasonings: Used in soy sauce, condiments, soups, and gravies for flavor and nutritional enrichment.

• Bakery and confectionery: Improves dough handling, texture, and protein content in breads, cakes, and chewy candies.

• Fermentation: Serves as a nitrogen source for microbial fermentations in biotech and food industries.

• Animal feed: Used as a protein supplement in weaning feeds and pet food.

Recommended Use
Dosage varies depending on the application. Typically, 1–10% addition levels are used in beverages, meat products, and baked goods. Optimize based on desired nutritional profile and functional properties.

Handling and Storage

• Store in a cool, dry place, away from moisture and direct sunlight.

• Keep containers tightly sealed to prevent caking and contamination.

• Use appropriate personal protective equipment (gloves, dust mask) when handling.

Quality Assurance
Each batch is tested for protein content (Kjeldahl), moisture, ash, heavy metals, and microbial purity to ensure compliance with food-grade standards.