Product description:

Wheat gluten  for use as a protein fortifier, natural filler, stabilizer, binder and thickener in foods.
Application:
 - The reduction ( swelling ) during hydration (1: 3) forms a gluten fiber. Emerging communication between the fibers form a structural protein framework within which the particle components stuffing. Due to this improved rheology minced - density, plasticity, moldability. In the process of heat treatment is a stabilization of the structural frame and the product becomes elastic consistency;
 - Wheat gluten gluten in an amount of 0.5 - 3.0 has been used successfully to replace the meat raw materials in the production of cooked sausages, smoked sausage, ham, chopped semi-finished products;
 - The production of ravioli gluten is used as a part of meat, and to improve the performance of boiling test;
- The most efficient introduction of gluten in the formulation of products with a high level of raw meat substitution, when used in the production of raw materials and watered mechanically deboned poultry meat.