Food

Proteins

Food proteins are key components in all living organisms due to their amino acid profiles. SEDAMYL has developed a portfolio of dietary vegetable proteins, from vital gluten to hydrolyzed proteins, for a wide range of Food applications.

Vital Wheat Gluten

SEDAGLUTEN is our Vital Wheat Gluten (VWG) for the food industry, obtained by physical extraction from wheat during starch separation process. It is insoluble in water. This protein appears as a fine, slightly yellowish powder and has a typical wheat taste.

Main characteristics

Insoluble in water
Water Absorption (1.5–2 × weight)
Thermosetting Tº > 85ºC: a meat-like cohesive mass
Strong aggregation
Viscoelasticity
Binding Power: micro-nutrients “encapsulation”

Main applications

Flours

Bakery products

Pasta

Breakfast cereals

Extruded products

Vegetarian products / Meat analogues

Mixes and blends

Sauces and dressings

Hydrolyzed Wheat Proteins

SEDA M500 is our enzymatically hydrolysed, water soluble wheat protein for food applications.

Main Characteristics

Solubility (total at acidic pH, high at neutral pH)
Low viscosity / no aggregation at high temperature
Moderate emulsifying effect
Protein enrichment
High digestibility (bioavailability / fermentation substrate)
Neutral flavour profile (vs other plant proteins)
Good sinergy with Vital Wheat Gluten to improve workability of a dough

Main Applications

Sport and fortified beverages