CODEX STAN 163-1987 Standard for Wheat Protein Products
1. SCOPE
This standard applies to Wheat Protein Products prepared from wheat by various processes. The
products are intended for use in foods requiring further preparation and for use by the food processing
industry. Wheat gluten or wheat protein products should not be used for technological reasons e.g. coating or
processing aids for foods which are gluten-free by nature1.
2. DESCRIPTION
2.1 Definitions
Wheat Protein Products (WPP) covered by this standard are food products produced by separation
from wheat or wheat flour of certain non-protein constituents (starch, other carbohydrates).
- Vital wheat gluten is characterized by its property of high viscoelasticity as hydrated.
- Devitalized wheat gluten is characterized by its reduced property of viscoelasticity as
hydrated due to denaturation.
- Solubilized wheat proteins are characterized by their reduced property of viscoelasticity as
hydrated due to partial hydrolysis of wheat gluten.
