skip to main content

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
Prowliz protein

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. 

Applications and Benefits


Prowliz® hydrolyzed wheat protein is produced through a series of steps, which include mechanical milling and sifting, water hydration, enzymatic hydrolysis and drying.


hydrolized wheat protein production process


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.


Some Cargill products are only approved for use in certain geographies, end uses, and/or at certain usage levels. It is the customer's responsibility to determine, for a particular geography, that (i) the Cargill product, its use and usage levels, (ii) the customer's product and its use, and (iii) any claims made about the customer's product, all comply with applicable laws and regulations.