Prowliz®
Prowliz® hydrolyzed wheat protein is most commonly used in bread and cereals, but is also suited for protein enrichment in a wide array of food and beverages.
Key characteristics include:
- Good source of energy (4 kcal/g)
- Highly digestible
- Robust protein content (Protein (Nx5.7) on dry basis: 76.5% min.)
- Low viscosity
-
Good solubility
Applications and Benefits
Prowliz® hydrolyzed wheat protein is produced to consistently meet high food quality standards. It provides an affordable solution for protein enrichment in a variety of food and beverage applications.
Bread
Prowliz® hydrolyzed wheat protein is a cost-effective source of protein used to improve bread doughs and for nutritional supplementation in an array of applications.
Benefits
- Weakens dough strength
- Improves extensibility
- Reduces mixing time
- Protein enrichment
Cereal & Other food Applications
With a low cost-in-use, Prowliz® hydrolyzed wheat protein helps boost the protein content of cereals and other food and beverage products.
Benefits
- Protein enrichment
Processing
Prowliz® hydrolyzed wheat protein is produced through a series of steps, which include mechanical milling and sifting, water hydration, enzymatic hydrolysis and drying.
According to EU Regulation (EC) 2073/2005 on microbiological criteria for foodstuffs, wheat protein is not intended for direct human consumption (i.e. not "ready-to-eat") without further processing (e.g. cooking, baking, frying) to eliminate or reduce microorganisms to an acceptable level.
Labeling
Prowliz® hydrolyzed wheat protein may be labeled as solubilized wheat protein or soluble wheat protein*.
*In accordance to the codex standard for wheat protein products including wheat gluten codex stan 163-1987, Rev. 1-2001.