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Food Proteins
Proteins play a major role in our health; their nutritional properties make them an essential ingredient.
Proteins are key components in all living organisms due to their amino acid profiles. SEDAMYL has developed dietary wheat proteins, from vital gluten to hydrolyzed proteins, for a wide range of applications.
Product range
SEDAGLUTENSEDA M500
SEDAGLUTEN is a 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.
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Characteristics
- Insoluble in water
- Water Absorption (1,5-2 x weight)
- Thermosetting Tº> 85ºC a meat-like cohesive mass
- Strong aggregation
- Viscoelasticity
- Binding Power: micro-nutrients “encapsulation”
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Applications
- Flours
- Bakery products
- Pasta
- Breakfast cereals,
- Extruded products
- Vegetarian products / meat analogues
- Mixes and blends
- Sauces and dressings
SEDA M500 is an enzymatically hydrolysed, water soluble wheat protein for food applications.
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Characteristics
Functional properties
- Solubility (total at acidic pH, high at neutral pH)
- Low viscosity/no aggregation at high temperature
- Moderate emulsifying effect
Nutrition
- Protein enrichment
- Highly digestible (bioavailability/ferment. substrate)
- Neutral flavour profile (vs other plant proteins)
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Applications
- Sport and elderly beverages
- Vegetarian products / meat analogues
- Soups
- Sauces and dressings
- Bar and snacks
- Bakery products
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