Chemical x Dictionary
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What is Wheat Gluten?
Wheat Gluten is a powdered flour-like substance with all gluten and no starch. This is achieved through major processing and is typically used during baking.
What are the other names this ingredient is also known as?
Wheat gluten is also known as wheat protein, vital wheat gluten, wheat gluten protein and seitan. These terms are similar to indicate the ingredient is present in the product and help identify other versions of this ingredient or plant-based gluten ingredients.
What product is it used in?
This ingredient is widespread, appearing in various products like pastas, noodles, breads, biscuits, baked goods, cereals, sauces, gravies, beer, granola bars, snacks (e.g., chips), soups, and soy sauce. It is a major sources of vegetable based protein and is also used for meat preparations as it acts as a great binding agent. Its presence extends to cosmetics, personal care items like lipsticks, glosses, balms, dental products, as well as vitamins and supplements, showcasing its versatility across both culinary and non-culinary domains.
What is the source of this ingredient?
Wheat Gluten is a natural protein derived from wheat. It is not synthetic but is extracted from wheat flour through a process called washing or kneading, where the starch is separated from the gluten. Therefore, it is considered a natural component of wheat. This ingredient is considered both vegan and vegetarian. It is derived from wheat dough and has a high amount of rich plant protein present in it, which makes it an ideal ingredient for those that have a vegan diet. It is important to check ingredient labels on packaging regarding further information.
Is this ingredient bad for me?
The side effects of consumption can range from fatigue, bloating, constipation, tiredness to gut bacteria symbiosis.
What should you do?
Consume in moderation.
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