What is Arise®?

Arise® is the trademark for a family of wheat protein isolates manufactured by a unique process. Arise products are characterized by elevated protein levels and generally more extensible dough properties compared to traditional or conventional wheat proteins.

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How is Arise® different from sources of conventional Wheat Proteins?

Differences between Arise®products and conventional wheat proteins can be depicted by considering the following parameters: protein content, viscoelastic properties, and pH levels of hydrated products. Arise® products have a higher protein content (85% minimum or 90% minimum, both on dry basis) versus conventional wheat proteins (75% minimum, dry basis). Dough extensibility is more pronounced in two Arise® products (Arise® 5000 and Arise® 6000) and elasticity is more prominent with a third Arise® product (Arise® 8000). Two Arise® products (Arise® 6000 and Arise® 8000) have neutral pH when hydrated, but one Arise® product (Arise® 5000) is slightly acidic (pH4.0).

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How is Arise® manufactured?

Arise® products are manufactured by a unique wet-processing and separation process using dry or hydrated wet wheat gluten as the starting raw material. This process is described in our patent (Australian Patent No. 2005267599). Arise® products typically contain elevated levels of protein and exhibit more extensible properties when hydrated compared to vital wheat gluten. An exception is Arise® 8000, which has more prominent elastic properties and less extensibility.

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What is the recommended ingredient labeling statement for Arise®?

We recommend the ingredient labeling for Arise® products as “Wheat Protein Isolate” by itself or followed by a parenthetical listing of the processing aids used in the manufacturing process. These processing aids may be considered incidental additives by the end-user, which means they can be deleted from the ingredient labeling. Because we have a number of Arise® products, we recommend that our customer check the specific technical data sheet for labeling instruction or contact the Applications Technology group.

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Is Arise® Kosher and Halal certified?

Arise® products receive Kosher and Halal certifications on an annual basis. We provide copies of both certificates upon request by our customers.

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Is Arise® considered GMO?

Arise®products are manufactured from commercially-grown wheat varieties in the U.S. Because wheat varieties grown in the U.S. are GMO-free, our Arise®products are considered GMO-free.

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What are the key points on Arise®?

Arise® has several advantages over other proteins. They are enumerated as follows:

  • Elevated protein levels…85-94%
  • High extensibility
  • Improved line tolerance
  • Increased water absorption
  • Outstanding film-forming properties—moisture management
  • Improved volume, symmetry and more uniform cell structure in bakery applications
  • Increased textural firmness of pasta and noodle products
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What are the health benefits of Arise® that can be substantiated by university or clinical studies?

We have not conducted clinical studies on Arise® products. Substantiation data exists on their food formulation benefits. Arise®products are principally added to food systems in order to improve functional performance and to elevate the protein content. The amino acid composition showed glutamine, proline and leucine are the top 3 amino acids. However, Arise® products are low in lysine, which is the first limiting amino acid relative to human nutritional requirements.

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Can Arise® replace egg proteins?

Yes, depending upon the finished product application and processing requirements. Pasta is a good example where Arise® 6000 can partially replace egg white powder.

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Does Arise® help with moisture retention and shelf life?

MGP conducted a study at the American Institute of Baking International on high-protein, high-fiber breads formulated with Arise®5000 and vital wheat gluten. These two wheat proteins provide greater moisture retention (3.2-4.6 percentage points higher) compared to the control bread and the wheat protein-fortified bread was softer than the control bread after storage for 1, 3, 7, and 10 days. A PDF copy of that study is available to our customers upon request.

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What level of Arise® is usually recommended to product developers?

Typical formulation levels for Arise®products range from 0.5-1.5% (baker’s percent). The level depends on the extent to which end-users would like to impact mixing time, proof time, dough extensibility and machinability. We have prototype formulations that use 1% Arise® 5000 in flour tortilla, 1.5% Arise® 5000 in bagels and English muffins, 1% Arise® 6000 in whole grain pan bread, pizza crust and cinnamon rolls, 1.5% Arise® 6000 in hearth bread, muffins and croissants, and 3% (true percent) Arise® 8000 in protein bars. Much higher levels of Arise® products can be added for applications targeting high-protein, reduced-carbohydrate products (Australian Patent No. 2004253169).

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How can one tell if a food product purchased from the stores contain Arise®?

Arise® products are labeled “Wheat Protein Isolate” in the ingredient declaration found in consumer food product packages. It is important to note, however, that other companies also produce wheat protein isolate products similar to Arise®.

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What food products available in grocery stores and supermarkets in the U.S. contain Arise®?

Biscuits, bread, bagel, tortillas, frozen dough, English muffins, and pasta.   In the pasta category, Arise® is formulated in penne rigate, rotini, spaghetti, elbow macaroni and pasta mixes. 

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