MGPI Technical Innovation Center

Textured Wheat Protein

Various plant proteins can be texturized to impart desired characteristics for snack food and cereal products, and also to mimic the properties of real meat (beef, pork, poultry and seafood) using different processes such as spinning, jet-cooking, steam treatment and extrusion cooking. Among these processes, extrusion has been the preferred technology. Textured wheat protein is produced utilizing twin-screw extrusion technology. This method uses a proprietary mix of wheat gluten and other processing additives to yield customized products that differ in size, shape and color. While textured soy protein is considered to be the dominant product for meat extension and vegetarian products, textured wheat protein is gaining notoriety for its improved taste and textural properties in these applications, as well as in snack and cereal innovations.

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