Wheat Proteins

Consistently first in renewable ingredients

Tate & Lyle is a world leading manufacturer of renewable food and industrial
ingredients. We use innovative technology to transform corn, wheat and
sugar into value-added ingredients for customers in the food, beverage,
pharmaceutical, cosmetic, paper, packaging and building industries.

The Company is a leader in cereal sweeteners and starches,
sugar refining, value-added food and industrial ingredients,
and citric acid. Tate & Lyle is the world number-one in
industrial starches and is the sole manufacturer of
SPLENDA® Sucralose.
Alongside our broad range of distinctive high quality
sweeteners and food ingredients, we are increasingly
offering solution sets so that our customers can select
unique combinations of ingredients from across our portfolio.
Using our traditional skills in cost and process innovation,
we have developed formulations for balancing calories,
carbohydrates, vitality, texture and taste using selected
ingredients processed into high value solutions, which are
available only from Tate & Lyle.
2. Product characterisation and quality monitoring tools
Through the thorough characterisation and understanding
of our products, we can help add value to your recipes
and processes. This is crucial for monitoring and
guaranteeing consistently high quality.
3. New product development
Working in partnership with Tate & Lyle gives you access
to the wealth of new product development expertise we
have in house, as well as benefiting from the collaborative
relationships we have with research institutes and
universities around the world.
4. Process development and optimisation
Continuously improving our development and production
processes means our products are cost-effective and will
meet your most stringent manufacturing requirements.

R&D
At Tate & Lyle, we believe in working in partnership with our
customers, not only through sales and technical support,
but also through R&D. Working with us means you benefit
directly from the knowledge and expertise of our R&D team.

In common with our colleagues around the world,

Tate & Lyle’s European R&D centre in Aalst, Belgium works
closely with customers to provide solutions that improve
their products, based on a thorough understanding of
both our customers’, as well as consumers’ needs.

We help our customers in four key ways:

1. Application support
Tate & Lyle’s application specialists guide you through the
functional and nutritional benefits of our products. We
work with you to help you solve existing problems and
identify potential issues. We also create products that
take advantage of new marketing opportunities and
anticipate consumer trends.

SPLENDA® is a trademark of McNeil Nutritionals, LLC

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Wheat proteins
Tate & Lyle Food & Industrial Ingredients Europe (formerly known as Amylum)
pioneered the industrial-scale use of wheat and was the first to develop
functional proteins from wheat gluten. In 1976, new technology allowed
Tate & Lyle to use wheat, alongside the traditional raw material corn,
to manufacture starch and sugars.

Tate & Lyle separates wheat proteins from wheat flour by

washing out the starch fraction and recovering the insoluble,
native protein fraction. Dried in a special way to preserve its
‘vital’ and dough-forming properties, the native protein is
sold as the vital wheat gluten (VWG) brands AMYGLUTEN,
BIOGLUTEN, and AMYTEX.

Several techniques are used to convert the water insoluble

vital wheat gluten into soluble wheat proteins. The resulting
product displays unique functional characteristics with many
highly nutritious and digestible features for use in food and
animal feed applications. Tate & Lyle’s functional wheat proteins
are sold under the MERIPRO and SOLPRO brand names.
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Properties
The unique functional characteristics of wheat proteins are,
to a large extent, due to the processing conditions.
See Figure 1.
Vital wheat gluten
Selected wheat is first milled into wheat flour and mixed with
an appropriate amount of water into dough. The developed
gluten mass is then separated, washed, and further
concentrated before entering a ring dryer.
Visco-elasticity enables AMYGLUTEN, BIOGLUTEN, and
AMYTEX to exhibit a multitude of functional characteristics.
These include water absorption capacity, ability to bind the
formation of water-insoluble cohesive masses and adhesive
films, and thermal coagulation of three-dimensional masses
with a structural integrity. Wheat gluten absorbs about
twice its own weight in water and sets irreversibly at
temperatures >85°C.
Figure 1: Wheat proteins process

Carefully selected and controlled drying conditions guarantee

that the vitality, i.e. the visco-elasticity, of the vital wheat
gluten is safeguarded.

Vital wheat gluten consists of two groups of structurally

and functionally different proteins. See Figure 2.

Glutenins consist of a number of sub-units, linked through

intermolecular disulfide bonds to form polymeric proteins
with high molecular weights. Gliadins are monomeric, low
in molecular weight, and contain only intramolecular
disulfide linkages.

The visco-elastic properties of vital wheat gluten originate

in the structural differences of these two main components.
• Due to their flexible polymeric structure, glutenins are Figure 2: Main fractions of wheat flour proteins
highly elastic and exert low extensibility. These proteins
resist external deformation and give strength to gluten
• Gliadin monomers are not elastic and upon hydration
become very viscous and extensible. Gliadins allow the
gluten to expand when external forces are applied, such
as carbon dioxide pressure during leavening

Achieving the correct balance of both components is key to

optimal performance of vital wheat gluten. In bread dough,
for example, too high a glutenin content will result in
‘overstrong’ gluten with unacceptable expansion properties.
In contrast, too high a gliadin content results in gluten with
poor gas retaining capacities.
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Functional wheat proteins

Modified wheat proteins have been tailored to introduce new Figure 3: Protein solubility
features. Wheat gluten is further fractionated or modified via (Nitrogen Solubility Index – NSI) – 1% protein solution
enzymatic or acid hydrolysis. The processing conditions
used to produce modified wheat proteins will, to a large
extent, determine their characteristic functional properties.

Solubility
The solubility of modified wheat proteins is a function of pH
and depends on the modification type. See Figure 3. Since
the solubility of modified wheat proteins is complementary,
the whole range of pH found in food and feed products is
covered. MERIPRO 500 and SOLPRO 508 are highly soluble
in the acidic and neutral pH range. SOLPRO 508 is used in
feed applications for its solubility and digestibility. The
solubility of MERIPRO 400 is high at acidic pH whereas
MERIPRO 700 is completely soluble at neutral pH.

Emulsifying properties Figure 4: Emulsifying properties

Proteins play an important role as macromolecular
surfactants in emulsion-type products. In these applications,
protein functionality is governed by its structure and
properties in the adsorbed layer at the oil-water interface.
Emulsifying properties of proteins are commonly discussed
in terms of emulsifying capacity (EC). See Figure 4. The EC
of the MERIPRO 700 range is high at neutral pH whereas
the MERIPRO 400 range exhibits high EC values at acidic
pH. Tate & Lyle’s MERIPRO 700 range is used as an
emulsifier in meat products and coffee whiteners.

Foaming properties
Figure 5: Foaming properties
Foams are colloidal systems in which air bubbles are
dispersed in an aqueous continuous phase. Amphiphilic
molecules such as proteins are needed for creating and
stabilising the air bubbles in the liquid phase (see Figure 5).
Tate & Lyle’s MERIPRO 400 range shows high foaming
capacity and good foam stability at pH 5 and 6.

Fat/oil interaction
Tate & Lyle’s MERIPRO 400 and 700 proteins strongly
interact with fat/oil, offering potential in applications where
fat/oil properties need to be modified or oil leaching needs
to be controlled.
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General characteristics Table 1: Typical amino acid profile

Wheat proteins appear as fine powders with a creamy white Amino acid % of protein
to slightly yellowish colour. Their flavour is typical for cereals,
Ala 2.48
ranging from bland wheaty to slightly aromatic. They taste
neutral however, when compared to other vegetable proteins. Arg 3.30
Asn/Asp 3.03
Nutritional properties Cys 2.15

Wheat proteins are nutritionally valuable additions to your Gln/Glu 36.09

recipes. The amino acid profile of wheat proteins is Gly 2.99
characterised by relatively high amounts of glutamine, His 1.77
proline, methionine, and cysteine. See Table 1.
Ile 3.41

Wheat proteins display a superb level of overall protein Leu 6.57

digestibility. Throughout the modification processes, the Lys 1.58
typical nutritional properties of cereal protein are maintained. Met 1.94
The caloric value of wheat proteins is 4kcal/17kj per gram of
Phe 5.76
dry product.
Pro 11.82
All of Tate & Lyle’s protein products are highly concentrated Ser 5.31
proteins and are very low in carbohydrates. They are Thr 2.57
classified as ingredients and as such do not carry E numbers.
Try 0.77

AMYGLUTEN, MERIPRO and BIOGLUTEN products are Tyr 3.38

Kosher certified and suitable for vegetarian and halal foods. Val 3.76

The presence of wheat proteins must always be clearly

indicated on the food product label.
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Food applications
Products
AMYGLUTEN 110, 120, 140 and 160
BIOGLUTEN 130
MERIPRO 400, 500 and 700 ranges
Tate & Lyle’s AMYGLUTEN vital wheat gluten portfolio offers
a range of visco-elastic properties to meet a variety of food
industry needs. BIOGLUTEN is prepared from selected
organically grown wheat.
Wheat proteins are natural food ingredients and do not carry
an E number. Their use in foods in general is not restricted.
AMYGLUTEN and BIOGLUTEN must be labelled as wheat
gluten or wheat protein, Tate & Lyle’s MERIPRO products
should be labelled as soluble wheat protein, partially
hydrolysed wheat protein, or wheat protein isolate.
Flour milling, bread improvers and bakery
Milling and baking processes have improved enormously
since the Egyptians baked the first bread 5,000 years ago.
Current scientific understanding of the baking process links
most of flour’s bread making qualities to wheat proteins.
Wheat proteins, with their ability to form a gluten network,
give dough its special visco-elasticity. The three-dimensional
gluten network formed during mixing retains the gas
produced during fermentation of the dough. The expanding
network results in the increase of dough volume during
proofing. The gas retention and expansion capacity of
dough are dependent upon the film forming properties of
wheat protein.
AMYGLUTEN and BIOGLUTEN are used by the milling,
baking, pasta, and noodle industries to enhance and
standardise the processing and quality of the end product.
Flour
AMYGLUTEN is used to correct flour specifications, such as
protein content, water absorption, rheological behaviour
(farinograph, mixograph, and alveograph parameters), gluten
index, and bread volume. Fortification of local wheat flour
with AMYGLUTEN is a cost effective alternative to imported
high-protein wheat. In this way, a wide variety of flour grades
can be produced from fewer grades and varieties of wheat.
We can help millers calculate optimal addition levels and
cost benefits.
Bread and bread improvers
Added directly to the bread formulation or in a bread
improver mix, AMYGLUTEN or BIOGLUTEN improve:
• Loaf volume
• Water absorption
• Mixing tolerance
• Dough consistency
• Machinability
• Proofing tolerance
• Resistance to freezing
• Shelf life (anti-staling effect)
The addition of AMYGLUTEN gives a powerful structure to
dark and multi-cereal breads, allowing the dough to contain
more fibre, fruit, and nut inclusions while maintaining volume,
crumb structure, and softness.
Thanks to AMYGLUTEN, bakers can adapt flour properties
to create a wide range of end products while reducing
flour inventory.
As a carrier for enzymes, emulsifiers, vitamins, and other
micro-ingredients, AMYGLUTEN helps provide bread
improver manufacturers’ cost efficiency combined with
top performance.
Tate & Lyle’s MERIPRO 410 increases dough extensibility.
Laminated dough and pastries
Mechanical production of sheeted products like puff pastry,
Danish pastry, and fine croissants demands special attention
to the gluten content of the flour.
AMYGLUTEN improves:
• Strength of the dough sheets to help control shrinkage
and breaking
• Machinability of laminated dough by decreasing stickiness
 8

Frozen dough
The addition of AMYGLUTEN or MERIPRO improves the
resistance of the gluten network to freezing and thawing in
frozen dough systems.

The final product gains freshness in all aspects and

more closely resembles products made from freshly
prepared dough.

High protein – balanced-carbohydrate bakery items

MERIPRO 500 has been proven to be effective in increasing
protein levels in baked goods such as cookies and crackers,
where high levels of flour protein or vital wheat gluten can
render a product tough. It is often used to partially replace
flour in reduced carbohydrate, high protein doughs where mix
times, dough strength or absorption levels become excessive.

With AMYGLUTEN 110, 120 and 140, high protein breads

and tortillas can be designed without producing an
excessively strong dough or extended mixing times.
AMYGLUTEN 110 and 160 are available to meet the
formulation requirements of traditional products.

Table 2: Common addition levels of AMYGLUTEN in

different applications
Gluten addition
Type of bread
(% of flour)
Baguette 0.5–1.5

Wholemeal bread 2–5

White pan bread 0.5–1.5

Multi cereal bread 3–7

Panettone 2–4

Additional amount for frozen dough 1.5

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Pasta
Traditionally, Italian style pasta is produced from extruded
durum wheat semolina. If the required high-grade durum
wheat is unavailable or uneconomic, pasta producers
can select regular wheat grades as a raw material
and compensate for specific properties by using vital
wheat gluten.
AMYGLUTEN added to either semolina or flour improves final
pasta quality, decreases checking and stickiness, and
improves consistency and cooking tolerance.
Noodles
Asian style flour noodles are made by sheeting high dry solid
dough from regular wheat flour. Increasing industrialisation of
dry and instant noodle production increases the need for
controlling the flour’s properties. Adding AMYGLUTEN not
only allows standardisation of the flour but also produces
superior products in terms of structure, firmness, cooking
resistance, and bite of the freshly cooked or instant noodle.
The addition of AMYGLUTEN to instant noodles also reduces
oil uptake during frying, resulting in a beneficial effect on
recipe costs and organoleptic quality. AMYGLUTEN imparts
durability to the dry product, resulting in higher production
yield and reduced losses during handling and shipping.
Breakfast cereals, cereal bars and confectionery
AMYGLUTEN fortified breakfast cereals enjoy wide
consumer acceptance. AMYGLUTEN improves crunchiness
while simultaneously offering protein enrichment. Its adhesive
properties also help bind vitamin and mineral supplements.
MERIPRO 707 can help to give form and structure to cereal
bars and snacks.
Thanks to our latest development MERIPRO 420,
confectionery producers can now offer consumers 100%
gelatin-free chewy caramel products.
Nutritional beverages, sports and recovery foods
MERIPRO 500 provides an excellent vegetable protein
source in protein-enriched drinks, reconstituted milk
drinks, and milkshake products.
Sauces and savoury flavourings
AMYGLUTEN is a popular substrate for hydrolysis in the
manufacture of soy sauce, vegetable protein hydrolysates,
and reaction flavours. It is a concentrated protein source
which efficiently increases the protein level with a non-
genetically modified ingredient.
Soluble MERIPRO 500 adds convenience and speed to
the traditional manufacturing process. Rich in glutamine, it
provides an opportunity to diversify the taste profile. Once
hydrolysed, MERIPRO 500 offers natural flavour enhancement.
MERIPRO 500 is free of organochloric compounds.
MERIPRO 410 performs effectively as an emulsifier and
emulsion stabiliser in cholesterol-free salad dressings.
Coffee whiteners, fat-filled powders, soup creamers
MERIPRO 711 can offer a very high emulsifying capacity and
total solubility above pH 5.3. MERIPRO 711 solutions are low
viscous and allow for easy incorporation in creamer recipes
(fat content 30–35%) and fat-filled powders (fat content 80%).
The excellent emulsifying capacity of MERIPRO 711 allows
for the preparation of emulsions with a very fine droplet size,
which give a good whitening effect. MERIPRO 711 based
powders are heat-shock stable so are resistant to feathering
or flocculation. They also provide a rich creamy sensation
and mouthfeel. In the process, MERIPRO 711 has an
homogenisation efficiency at least equal to the best caseinates.
As the fat is efficiently encapsulated by MERIPRO 711, stable
processing conditions are maintained in the spray drier even
when very high fat levels are present in the emulsion.
MERIPRO 711 facilitates the development of foods with true
‘non-dairy’ creamer ingredients, increasing the choice for
those who must avoid dairy ingredients yet wish to enjoy
products like creamed coffee, soups and sauces.
Non-dairy whipped cream, toppings and mousses
MERIPRO 410 offers emulsification and emulsion stability to
whipped vegetable creams, allowing food manufacturers to
produce true dairy-free foams. Water-based foams can be
made by using MERIPRO 420 as a protein source. MERIPRO
420 offers high overruns and very good foam stability, for
instance in chocolate mousses.
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Meat products and vegetarian meat analogues
AMYGLUTEN brings structure and texture to meat products
and meat analogues because of its:
• High water binding capacity
• Viscosity, which stabilises meat batters, especially for
sliced products
• Faster hardening and reduced processing time in
fermented sausages like salami
• Fibrous, meat-like texture
• Ability to modify the texture and give a firm bite in
extrusion processes
In injected fresh chicken breast, MERIPRO 707 increases
firmness and, when combined with AMYGLUTEN, gives
good cook yields and juiciness as well as a pleasant texture.
MERIPRO proteins have also been proven useful to control
oil binding in breaded meat items.
Wheat proteins can either complement, or offer an
alternative to meat proteins, whether they are the sole base
ingredient or combined with other vegetable proteins.

MERIPRO 500 helps bind water, adds protein, and

maintains a spreadable texture. In meat analogues and
extrusion processes, MERIPRO 500 can be used to modify
the texture to provide a more open, chewable product.

MERIPRO 705 and 707 function as a buffer in

compensating for the variations in meat quality and
improving the processing tolerance of the meat batter.

They provide a stable spreadable texture to pâté, mousses,

and a smooth texture to liver sausage.

In comminuted, heat treated, emulsified products, MERIPRO

707 shows outstanding emulsifying power and effectively
encapsulates and stabilises fats in meat batters used for
frankfurters and mortadella type products.

MERIPRO 707 enhances the stability of hot dogs

throughout storage and cooked storage on roller grills.

In canned products, MERIPRO 705 and 707 develop a

delicate gel structure and can further improve the texture of
the heated meat matrix.

Designed to combine top emulsification performance with low

viscosity, MERIPRO 711 has proven its value in tumbled or
brine injected whole muscle meat and poultry products.
MERIPRO 711 has a relatively low salt sensitivity, an increased
solubility profile and increased water binding properties. This
enables meat processors to develop extended cooked hams
with good juiciness, by means of a nutritive ingredient.
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Feed applications
Products A suitable diet provides them with better protection against
AMYTEX 100 pathogens and antigens as well as maximising growth.
SOLPRO 050
SOLPRO 100 AMYTEX 100 and SOLPRO 508 are ideal protein sources for
SOLPRO 508 piglets and broiler chicks, providing high protein digestibility.

Wheat proteins contain approximately 30% glutamine, which

Wheat proteins are nutritionally valuable additions to your
recipes. The amino acid profile of wheat proteins is
characterised by relatively high amounts of glutamine,
proline, methionine, and cysteine. See Table 3.
Wheat proteins display a superb level of overall protein
digestibility. Despite the modification processes, the typical
nutritional properties of cereal protein are maintained. The
caloric value of wheat proteins is approximately 4kcal/17kj
per gram of dry product.
Calf milk replacer (CMR)
SOLPRO 508 is a top-grade alternative to expensive
skimmed milk powder (SMP) in CMR.
SOLPRO 508 offers optimal solubility and does not cause
sedimentation in liquid feed. It has a very high digestibility for
calves (96% apparent protein digestibility). It also has a low
ash content and a very low iron level, important for the
production of light-coloured veal meat.
may be beneficial for intestinal health in both piglets and chicks.
In addition, SOLPRO 508 offers unique supplementary
benefits, especially for very young piglets, on pre-weaning
or weaning feed:
• Superior digestibility enhanced by protein hydrolysis
• Exceptional solubility for liquid feeding regimes
• Excellent palatability stimulating feed intake
SOLPRO 508 is an excellent alternative source of protein
compared to costly animal proteins such as premium quality
fishmeal or blood plasma protein.
Broiler feeds
The high protein and energy concentration of wheat proteins
make them an ideal source of nutrition in broiler feeds. In
addition, the very low sodium and potassium content of
wheat proteins helps reduce the amount of wet litter.

As shown in Table 5, it has demonstrated excellent

performance in growth trials with up to 12% or more
Figure 6: Protein digestibility of SOLPRO 508 for
SOLPRO 508 in CMR formulas:
piglets in comparison with spray-dried plasma protein
• Outstanding growth and feed conversion
• Excellent digestibility and general health
• Optimal SMP replacer in diets of both calves and veal calves

Piglet and chick starter feeds

The digestive capability of newborn piglets and chicks
changes rapidly during the first weeks after birth. These
changes can provoke diarrhoea, especially during the
weaning of piglets. Careful attention must be paid to the
feed of piglets and chicks throughout this transition period.
It is recommended that they be fed easily digestible
nutrients with special attention to high quality protein.
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Table 3: Typical amino acid profile

Amino acid % of commercial product (CP)

Lys 1.32
Met 1.62
Cys 1.79
Thr 2.14
Try 0.64
Ile 2.84
Arg 2.75
Phe 4.8
His 1.47
Leu 5.47
Tyr 2.81
Val 3.13
Ala 2.06
Asn/Asp 2.52
Gln/Glu 30.04
Gly 2.9
Pro 9.84
Ser 4.42

Table 4: Overview of protein digestibility trial results

Apparent protein
Species Reference
digestibility (%) Table 5: Veal finishing trial with 12% SOLPRO 508
Mink 99 SSF, Norway in zero milk finisher feed (trial at ILOB Institute,
Salmon 99.6
Akvaforsk Institute, The Netherlands)
Noway
Trout 98 INRA France Control diet SOLPRO 508 diet
Results 44% SMP 12% SOLPRO 508
Shrimp 98 Cuzon, 1992 16–28 weeks no SOLPRO 508 no SMP
Seabass 100 INRA, France
ILOB Institute, Initial live weight (kg) 150.2 149.1
Calves 96
The Netherlands End weight (kg) 264.3 265.8
Average daily gain
1359 1390
(g/day)
Total feed intake
211.7 213.4
(kg CMR)
Feed conversion
1.88 1.83
(feed/gain)

Carcass yield % 58.7 58.9

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Aquaculture feed
The aquafeed industry is continuously challenged to find
natural ingredients that offer functional benefits yet allow
optimal nutrient composition at a competitive price.
Over the past several years, fish and crustacean diet
formulators have adopted the concept of including AMYTEX
100 in feed because of its unique combination of nutritional
and functional benefits.
With 80% crude protein, AMYTEX 100 is a highly
concentrated vegetable protein with excellent digestibility
and very high nutritional value for aquatic animals.
See Table 6.
In pelleted, extruded, or paste type aquafeed, AMYTEX 100:
• Develops a network that can effectively bind other
ingredients together
• Gives structure and durability to pellets so that spillage
during bagging and transport is reduced
For salmon and trout diets, AMYTEX 100 allows preparation
of high-protein, high-energy formulations with efficient feed
conversions. AMYTEX 100 has demonstrated high
palatability for salmon, which by nature, are very
discriminating, even finicky eaters.
In penaeid shrimp diets, AMYTEX 100 plays an important
functional role as a pellet binder. It provides water stability to
the feed, so that the pellets remain available for bottom
feeding over several hours without polluting the water, the
pond, or cage bottoms. This natural protein binder also
contributes substantially to the nutritional value of the diet.
In paste type eel feeds, AMYTEX 100 exhibits visco-elastic,
dough forming properties, and provides high nutrition and
binding of other ingredients. The encapsulating properties of
AMYTEX contribute to the binding of water-soluble nutrients
and reduce leaching of valuable components. It is also low
in phosphorus and more friendly to the environment.
Pet food
In extruded dry pet food, AMYTEX offers a combination of
high nutritional value with unique binding properties:
• High protein concentration (80% crude protein)
• Excellent digestibility
• Binding properties significantly improve pellet quality
• Relatively high glutamine content which is thought to
promote intestinal health
In moist pet food, optimal results can be obtained by
combining the functional properties of both AMYTEX 100
and SOLPRO 050. AMYTEX 100 provides:
• Good processability, texture, and firmness of chunks
and patties
• Fat-binding improves emulsion stability
SOLPRO 050 provides:
• Superior solubility that increases the homogenous mixing
in meat batter and reinforces the functional properties of
the base material
• Improved emulsifying capacity, which prevents fat
separation during heating. (See Figure 4, page 4)
• Water binding capacity
• Gelation (after sterilisation)
The combination of both products results in optimal texture,
water binding and bite for both chunks and patties.
 14

Table 6: Replacement of premium quality fishmeal by AMYTEX 100 wheat gluten in salmon feed (trial at
Akvaforsk Institute, Norway)

Diet Fishmeal Soybean meal AMYTEX 100

% Fishmeal 50.70% 43.40% 32.10%
% Soybean meal - 12.70% -
% AMYTEX 100 - - 16.70%
Initial weight, g 952 953 956

End weight (18 weeks), g 2186 2073 2176

Specific growth rate 0.66 (100) 0.63 (94.0) 0.65 (98.5)

Fat-filled powders for feed

For low-fat-containing spray-dried feed powders, we
recommend:
• SOLPRO 050 for lower fat content. At 2–3%, it offers an
economical solution with excellent results
• SOLPRO 100 for higher fat content. At 3%, it provides
premium quality

For high-fat-containing spray-dried feed products we

recommend SOLPRO 100 as a top grade alternative to
caseinate as the emulsifying protein (approximately 3%) in
fat-filled powders:
• Good solubility and dispersibility (at pH >5.5)
• Outstanding emulsifying capacity (950g oil/1% solution),
so a higher fat content can be dosed for the same protein
dosage in the powder
• Low emulsion viscosity at a high solids level means more
efficient processing. Excellent control of fat stabilisation
allows for long production runs before it becomes
necessary to clean the spray tower
• Excellent emulsion stability minimises free fat content in
powders resulting in improved flow properties and stability
during storage. Powders do not lump
15
Sales, global technical support and quality
Sales and global technical support
Tate & Lyle maintains a network of sales offices and
distributors around the globe. Your first line of contact will
be your regional Account Manager or the local Tate & Lyle
agent. These individuals will provide advice on the selection
and use of products and help you assess performance and
economic benefits.
They are supported by a dedicated Protein Sales, Support,
and Marketing Team. This guarantees effective cross-
functional communication regarding all of our products,
application solutions, and recent developments.
Quality
Strict quality control of the total process – from order receipt
through production to final delivery – is aimed at total
customer satisfaction.
Tate & Lyle’s wheat is a non-genetically modified
raw material.
Our quality specifications in the selection of wheat are
supported by strict control procedures, including regular
audits of our suppliers and contaminant-monitoring
programs.
Full traceability systems are in place. Tate & Lyle’s wheat
protein facilities are ISO 9002 certified.
BIOGLUTEN 130 carries the Ecocert label as a guarantee of
its organic origin.
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Functional properties and applications

Food proteins
AMYGLUTEN
BIOGLUTEN MERIPRO MERIPRO MERIPRO
Main features 110, 120,
130 400 range 500 range 700 range
140, 160

Elasticity – extensibility • • • •

Film forming • • • •

Binding • • •

Solubility in watery systems • • •

Emulsifying • •

Foaming •

Gelling • • • •

Fat binding • •

Nutritional value • • • • •

Organic •

Appearance Fine powders

Colour Creamy white to light yellow

Flavour Bland to slightly aromatic, wheaty

Feed proteins
Typical composition AMYTEX 100 SOLPRO 050 SOLPRO 100 SOLPRO 508

Dry substance % on CP (Commercial Product) 94 95.5 94 95

Crude protein (N x 6.25)% on CP 80 82 71 81

Crude fat % on CP 6.0 8 8 6

Crude fibre % on CP 0.6 0.2 0.2 0.15

Ash % on CP 1 4 4 0.9

Main features AMYTEX 100 SOLPRO 050 SOLPRO 100 SOLPRO 508

High nutritional value • • • •

Binding •

Water stability •

Solubility in watery systems • • •

Emulsification • •

Appearance Fine powders

Colour Creamy white to light yellow

Flavour Bland to slightly aromatic, wheaty

 AMYTEX

BIOGLUTEN
AMYGLUTEN

SOLPRO 508
SOLPRO 100
SOLPRO 050
Applications

Vital wheat gluten

MERIPRO 700 range

MERIPRO 500 range
MERIPRO 400 range
Soluble wheat proteins

•
•
•
Flour

•
•
•
•
Bread improvers

•
•
Noodles, pasta

Breakfast cereals and

•
•
•
cereal bars
Soy sauces and

•
•
•
•

savoury flavourings

•
•
•
•

Meat products

Vegetarian meat

•
•
•

alternatives and TVP

Creamers and fat-filled

•
•
powders
•

Nutritional beverages

•
•
•

Pet food
•

Fish and shrimp feed

Calf and
•
•

piglet milk formulae

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Fermentation
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Cosmetics
18
For more information please contact:
Tate & Lyle
Burchtstraat 10
B-9300 Aalst
Belgium

Tel: +32 (0) 53 73 33 33

Fax: +32 (0) 53 73 30 33

www.tateandlyle.com
All information in this brochure has been carefully compiled but no
guarantee can be given of its applicability in any given situation
because of the wide variation in conditions of use and regulatory
requirements in various countries. Nothing in this information should
be construed as a recommendation to use our products, including
SPLENDA® Sucralose, in violation of any patent or as a warranty
(express or implied) of non-infringement of any patent rights.
Prospective purchasers are invited to conduct their own tests and
studies to determine the fitness of Tate & Lyle’s products for their
particular purposes and specific applications. The approval status of
SPLENDA® Sucralose should always be confirmed with the
appropriate governmental agencies for its intended use.

WPR0905UK051

© Tate & Lyle 2005