Strength, Versatility, The Power of and Value Vital Wheat Gluten

The goal of any food formulator is to produce a product that Vital wheat gluten has a protein level of 75-82%, adding nutri - meets and exceeds customers’ expectations. You need cost- tional value as well as functional protein to many foods. It is effective ingredients that contribute to a product’s quality, an essential ingredient used to fortify and strengthen baking taste, texture, appearance, and nutritional value. ADM has the flours, increase baking tolerances, increase water absorption, building blocks to take your application to the next level: a full and improve tolerance to mixing and fermentation. It also range of wheat starches, wheat glutens, and wheat protein iso - improves ingredient carrying capacities. lates for baking, cereals, snacks, meats, meat analogs, In bakery products, high-fiber products, breakfast cereals, and more. pastas, meat and seafood analogs, and vegetarian products, Wheat Starch vital wheat gluten improves manufacturing and cooking qual - ities, upgrades nutritional value and structural strength, Holds It All Together improves adhesion, reduces moisture loss to extend shelf life, ADM’s high-quality wheat starches function as thickeners, and binds with and restructures muscle proteins. extenders, emulsion stabilizers, and ingredient carriers in To improve value, formulators can use regular wheat grades cakes, noodles, pie fillings, soups, sauces, cereals, coatings, and vital wheat gluten in place of extruded durum wheat bakery and batter mixes, dustings, and convenience foods; semolina in pastas. Manufacturers of processed meat, fish, and they are also exceptional binders in processed meats. poultry can reduce ingredient costs by using gluten to bind Our unmodified, modified, and pregelatinized starches are with and restructure muscle proteins in economical cuts flavor neutral and improve texture and tenderness in a variety of meat. of foods. They are ideal for applications in which delicate tex - ture, flavor, and light color are important.

WHY WHEAT STARCH & GLUTEN? W HEAT S TARCH • Excellent thickener, extender, stabilizer, and ingredient carrier

• Provides delicate texture, flavor, and light color

VITAL W HEAT G LUTEN • 75-82% protein

• Increases strength and mixing tolerance

• Extends shelf life

• Enhances nutritional values

For customers around the world, ADM draws on its resources—its people, products, and market perspective—to help them meet today’s consumer demands and envision tomorrow’s needs.

adm.com/milling 800-422-1688 [email protected] Wheat Starch and Vital Wheat Gluten

Applications and Benefits Wheat Starch Vital Wheat Gluten Baked goods Baked goods

• Can replace up to 30% flour in cakes to improve • Improves the strength of baking flours volume, eating quality, symmetry, and tenderness • Excellent strengthener in breads with whole grains • Controls batter viscosity to improve cell structure or high fiber in cakes • Increases baking tolerances, mixing time tolerances, • Controls spread and thickness in cookies and fermentation tolerances • Provides structure with desired texture in cream • Extends shelf life by reducing moisture loss puffs, eclairs, and cream pie fillings • Improved taste, color, and nutritional value • Permits shortening reduction of end product while • Increases absorption retaining tenderness Other Applicati ons and loaf volume Dry mixes • Improves freeze/thaw Wheat Vital Wheat • Controls absorption, stability in frozen doughs Starch Gluten • Serves as a functional moistness, and structure Angel food cake Vegetarian patties in cake mixes protein in low carbohydrate Tortillas Cereals formulations • Controls viscosity and fat Pastas absorption and increases Noodle snacks Pizza crusts tenderness in cake-type Flavor carriers Specialty breads • Improves manufacturing, donut mixes Cereals Frozen and cooking, and eating • Provides high solids with- Fillings refrigerated breads qualities out excessive thickening • Increases resistance to Surimi analogs Pastas in gravies, sauces, and breakage and tolerance to Batters Flatbreads soup bases overcooking Mixes Batters and • Controls spread in breadings • Reduces cooking losses Pie crusts pancake and waffle mixes Surimi analogs • Improves structural • Provides soft body Marshmallows integrity in retorted Extruded snacks in pudding and products dessert mixes • Reduces the need for • Provides bulk and egg albumen flowability protection • Restores functional protein without masking in formulations that use added fiber or alternate delicate flavors sources of protein Canned or glassed foods Breakfast cereals

• Gives soft consistency with clear flavor release • Upgrades nutritional value in baby foods • Increases structural strength, reduces breakage Batters and breadings • Provides smooth mouthfeel and soft texture in puddings • Improves adhesion of batters in fried foods • Contributes to spoonable salad dressing’s soft, • Can replace egg albumen full body and emulsion stability • Provides barrier properties to moisture loss • Provides fast heat penetration for thickened • Contributes to surface crispiness sauces, gravies, and soups with improved flavor • Controls oil pickup in fried coatings Other products Processed meat, fish, and poultry

• Promotes binding, adhesion, and low oil pickup • Simulates texture of meat, fish, and poultry muscle in breading and batters • Binds with and restructures muscle proteins • Controls body and texture of sour cream and dips • Provides optimum emulsion stabilization

y • Acts as puffing aid and flake strengthener in cereals n

a • Provides low flavor and high functionality p

m Cheese analogs o C d n a l d i • Adds protein M s l

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A ADM Milling Co. · 8000 W. 110 St. · Overland Park, KS 66210-2312 © The information contained herein is correct as of the date of this document to the best of our knowledge. Any recommendations or suggestions are made without guarantee or representation as to results and are subject to change without notice. We suggest you evaluate any recommendations and suggestions independently. WE DISCLAIM ANY AND ALL WARRANTIES, WHETHER EXPRESS OR IMPLIED, AND SPECIFICALLY DIS - CLAIM THE IMPLIED WARRANTIES OF MERCHANTABILITY, FITNESS FOR A PARTICULAR PURPOSE, AND NON-INFRINGEMENT. Our responsibility for claims arising from any claim for breach of warranty, neg - ligence, or otherwise shall not include consequential, special, or incidental damages, and is limited to the purchase price of material purchased from us. None of the statements made here shall be construed as a grant, either express or implied, of any license under any patent held by Archer Daniels Midland Company or other parties. Customers are responsible for obtaining any licenses or other rights that may be necessary to make, use, or sell products containing Archer Daniels Midland Company ingredients. i248 0909