Proteins

Vital Wheat Gluten

Wheat flour contains more than 10% protein. Our plants at Nowra, NSW and Hamburg, Iowa (USA) extract the majority of this protein as Vital Wheat Gluten (VWG).

The gluten in wheat flour provides the strength and elasticity to the dough in the bread making process. VWG is added to low-protein flour to give it sufficient strength for bread making. VWG is also used in a variety of other foods including breakfast cereal foods, snack foods and meat products to contribute to the physical structure and nutritional value of these foods.

In response to market demand for cost-effective protein that provides both functional properties for food formulation and nutritional benefit, the Manildra Group has introduced the Gempro range of products.

Through the use of novel, patented technologies gluten is enzyme-modified (non-GM) to achieve functional wheat proteins for use in beverages, soups, cereal foods, snack foods, and sports/ health foods.

Through on-going innovation and development, the Gempro range encompasses proteins-rich products having solubility, water binding, emulsification and unique melting/ extrudability properties. 

 

Isolated Wheat Proteins – Gempro™ Products

Animal feed products

Dried Distillers Grain (DDG) is produced from the residues of ethanol fermentation and distillation. It contains a desirable level of protein with digestible fibre for beneficial use in beef and dairy cow feeds.

Distillers Condensed Solubles (DCS) is produced simlarlyfrom the soluble residues from ethanol fermentation and distillation. DCS is high in Metabolisable Energy and a rich source of protein from both wheat and yeast and suitable for liquid animal feed formulations.

 

 

If you would like more information on gluten and protein products please contact us, or download the Manildra Proteins brochure.