Wheat Gluten

Wheat Gluten is a functional plant protein concentrate isolated from wheat flour through the physical separation of starch fractions, followed by gentle drying to preserve its native viscoelastic properties. It is distinguished by its high-water absorption capacity, binding strength, and a crude protein content typically exceeding 75–80%. These properties make it an indispensable texturizing and binding matrix in high-performance aquafeeds (including shrimp and salmon pellets), wet pet food applications, and specialized bakery products.