GLUSOL AG is a digested wheat protein that no longer has any viscoelastic properties.
Areas of application:
- Seasoning preparations
- Vegetarian meat substitute
- Baked goods
- Beverages
- Sports nutrition
Functionality:
- No viscoelastic properties
- Emulsifying effect
- Good solubility
- Foam formation
- Easily digestible
- Adjustment of the protein content
Declaration recommendation:
- Wheat gluten