Introduction - Vital wheat gluten
Source of protein, visco-elastic properties, texturing agent
Gluten is the insoluble and primary fraction of wheat proteins.
It has been used as an enhancer in cereal products and in particular in breadmaking for its visco-elastic properties for a long time.
Gluten is being used in increasingly diverse ways, both as a source of proteins and as a texturing agent, in particular in snack products and meat products.
Roquette, one of the leading European producers of gluten, is recognized for the quality of its products.
Formulation assistance - Vital wheat gluten
Here are a few recipes developed by Roquette using vital wheat gluten, which have led to profitable developments on the market.
- French bread
- Rye bread
- Protein- and fibre-rich bread
- Plant-based protein steaks
Applications laboratories
Roquette has long provided customer service including formulation aid.
See here presentation of Applications Laboratories Services & Support
Formulation aid
For specific requests, please contact us
Sample Request
Early formulation is important and we recognize the need for formulators to have representative material for initial testing. We can provide small non-commercial samples wherever you are in the world, with both the corresponding certificate of analysis and conformity and the material safety data sheet.
To obtain access to this service, please submit your sample or other request here.
Request a sample
Current packaging for this family of products
- 25 kg bag
- Big bag 1000 kg
To check the immediate availability of these packaging formats or other special packaging, please contact us or your local Roquette representative for further information.
