For the increasing number of people worldwide who are diagnosed with intolerance to gluten, known as Celiac disease, or for people who are trying to eliminate gluten from their diet for personal reasons, there seems to be little choice in gluten-free products.
Finding a suitable replacement for gluten to create high-quality gluten-free foods remains a significant challenge for food manufacturers. Dow Food Solutions offers a range of gluten replacement solutions that mimic bubble protection as well as replace bubble protection capacity and structural capacity of gluten, which allows food manufacturers to create best-in-class gluten-free foods that satisfy the dietary needs of consumers without compromising on texture, look or feel.
Gluten Replacement Solutions
WELLENCE™ Gluten Free stabilizer is used in formulations of gluten free food products. WELLENCE™ Gluten Free is based on cellulose and does not contain gluten nor are any gluten containing grains used in its production. WELLENCE™ offers a range of gluten replacement solutions that mimic bubble protection as well as replace bubble protection capacity and structural capacity of gluten without compromising on texture, structure and freshness/shelf life. WELLENCE™ Gluten Free ensures cakes and breads achieve the desired shape and volume. The product also enables consistent dough handling, prevents the over-expansion and collapse of food during baking, controls crumb structure and high volume and enables enduring freshness. WELLENCE™ Gluten Free is not manufactured with nor does it contain any of the grains or derivatives thereof which are known sources of gluten in the diet. WELLENCE™ Gluten Free is tested by Dow to insure that no gluten is present below applicable regulatory thresholds.
METHOCEL™ stabilizer gluten replacement technology replaces the bubble formation capacity of gluten. This makes the handling of batters and dough easier and more consistent in gluten-free baked goods. The product also provides a controlled crumb structure and volume, which prevents the collapse of products during baking and ensures enduring fresh-keeping.