What is textured wheat protein?
Textured wheat protein (TWP) is a dry plant protein product made by extruding vital wheat gluten at high temperature and pressure into a fibrous, meat-like structure. Rehydrated in water it gains a chewy, fibrous texture. Protein content is typically 65–75%. It is used alone or together with soy and pea protein in plant-based meat alternatives.
How is it produced?
Vital gluten (sometimes mixed with wheat flour or pea protein) is fed with water into an extruder; under high temperature (140–170 °C), pressure and shear the proteins align and expand at the die into a fibrous structure. The product is dried, cut and separated into mince (2–6 mm), chunk (10–20 mm) or slice formats. Grades coloured with caramel or beet give a meat-like appearance.
Comparison with soy protein
Compared with textured soy protein (TVP), wheat protein is chewier with longer fibres, more neutral in taste and free of soy allergen, but it contains gluten and cannot be used in gluten-free products. Both proteins are often combined to balance texture and amino acid profile.
Applications in food manufacturing
Plant-based burgers, meatballs, döner, sausages and nuggets; ready meals, fillings and sauces; extender in meat products (5–15%); vegetarian dry mixes. Rehydration ratio is about 1:2.5–3; 1 kg dry product yields 3–4 kg hydrated product.
Technical properties and quality criteria
Check protein (≥ 65–75%, dry basis), moisture (≤ 10%), rehydration ratio, piece size and distribution, colour, fat, ash, microbiological values and allergen statement (gluten). Texture and tear resistance after rehydration are decisive for the application; sample trials are recommended.
What to check when buying
The target product (burger, döner, mince) determines piece size. For coloured product check the colourant used and labelling compliance. Test compatibility with methylcellulose or transglutaminase as binder. Obtain the specification, lot-specific COA, allergen statement and halal/non-GMO statements with the quotation.
Wholesale sourcing: price and minimum order
The wholesale price of textured wheat protein is set by the gluten market, protein content, piece format, colouring and order quantity. Because the product is light and bulky, pallet weight is low; the typical minimum order is one pallet. PERDIST identifies the format and grade suited to your target product, compares sources and provides a written quotation with documents.
Frequently asked questions
Specification summary
The values below come from the Textured Wheat Protein page of the PERDIST catalogue and are confirmed per batch with the specification and certificate of analysis on every shipment.
| Field | Value |
|---|---|
| Typical properties | Protein ≥ 65–75% (dry basis), moisture ≤ 10%, rehydration ratio about 1:2.5–3, light beige to brown colour (caramel-coloured options). Contains gluten. |
| Applications | Plant-based burgers, meatballs, döner, sausages and nuggets; ready meals, fillings and sauces; extender in meat products; vegetarian dry mixes. |
| Formulation note | Rehydrate 10–20 minutes in warm water or seasoned liquid before use; chewier and more neutral than soy protein. Used with methylcellulose or transglutaminase as binder. |
| Shelf life and storage | Typically 12–18 months in unopened packaging; store dry, cool and odour-free. |
| Packaging | Typically 20–25 kg kraft bags with PE inner liner; pallets of 500–1000 kg. Big bags considered on request. |
| Minimum order | Usually one pallet (500 kg). Smaller quantities for trial production are stated in the quotation depending on product and supplier. |
| Origin | Common origins: European Union, China, Türkiye. Documented per lot in the quotation. |
Documents to request from the supplier
- Protein calculation: the nitrogen factor (N×6.25) and whether the value is on dry matter.
- Solubility and particle distribution data, plus notes on the taste profile.
- Batch certificate of analysis and origin document, showing the number of the batch shipped.
For supplier selection, auditing and the approved supplier list, see the supplier evaluation and approval guide.
Sample and approval steps
The steps from requesting a sample to the application trial and keeping a reference sample are set out in the ingredient sample evaluation and approval guide.
Regulatory and documentation context
Protein content and wording such as "high protein" fall under nutrition claim rules: the Turkish Food Codex regulation on nutrition and health claims, and Regulation 1924/2006 in the EU. Allergen declaration is required separately for egg and plant proteins.
Need current pricing, minimum order, origin or technical documents for this ingredient? Tell us the application and monthly quantity; we reply with a written quotation within one business day.