Products - Starch Derivatives - Max Protein

Properties & Applications - Vital Wheat Gluten (Max Protein^TM)

Bakery Industry
Indian flour is generally inadequate in Gluten content. As both, extensibility and elasticity are very important for ensuring good machinability, excellent volume, symmetry and texture, additional Gluten must be added to ensure that the flour is Gluten adequate. This is especially true if the flour originates from new, substandard or, damaged wheat.

Addition of Gluten (Max Protein^TM) improves the protein content of the flour, making it stronger and better flour. Gluten (Max Protein^TM) improves tolerance of the dough and imparts a greater stability to it during fermentation and proof. Gluten (Max Protein^TM) also helps in gas retention, thereby increasing loaf volume significantly. It gives a softer breadcrumb with an improved texture and prolonged Shelf life.

Water Absorption
Gluten (Max Protein^TM) absorbs 2-3 times its weight in water because of its unique formation of hydrogen bonds. When used in increments of 0.25 - 5.0% on a flour weight basis, Gluten (Max Protein^TM) increases water absorption power of the flour by 1.75 - 2.0%, for every percent of Gluten (Max Protein^TM) added. Thus extra addition of water in itself reduces the effective cost of Gluten (Max Protein^TM) consumed.

Gluten (Max Protein^TM) is thus the most economical and effective way to increase the volume of baked goods.

Edible Coating, Noodles, Snacks & Extruded Foods
Gluten (Max Protein^TM) is used as edible coatings and as additive in snack foods like peanuts, extruded foods and potato chips. It reduces breakage, adds to crispness, reduces energy consumption, and elongates shelf life in noodles, chips and extruded food. It is also an excellent meat replacer in vegetarian cooking.

Milling
Millers can add Gluten (Max Protein^TM) directly to the flour during milling with a doser, to produce better quality flours. Addition of Gluten (Max Protein^TM) not only increases protein content, but also water absorption power. It also enhances the quality of flour produced from new, substandard or damaged wheat.

Animal Feeds
In pelletized animal, poultry and aqua feeds, Gluten (Max Protein^TM) is used for its excellent binding properties. Not only it is a highly concentrated form of Proteins, it also helps in improving mach inability of the feed mix through the extruders, and binds all other ingredients together in a homogeneous mixture. In aqua feeds, Gluten (Max Protein^TM) significantly slows the dissolution rate in feed pellets in water.



Cosmetics
Gluten (Max Protein^TM), due to its stickiness & protein contents, is also used as a base in the cosmetics industries for following products:

• Mascara

• Hair Shampoo

• Other cosmetics like Lip sticks, Nail Polishes

Pioneering continues ……