Wheat Gluten, CAS# 8002-80-0, is a food manufactured through hydrating wheat flour, available as Light yellow powder. Wheat Gluten is widely used as nutritional supplements. It is affirmed by US FDA as GRAS(generally recognized as safe) and widely accepted as safe food additive in many countries.
No significant side effects reported.
As Wheat Gluten is widely known as safe, there is no limit on dosage of intake. However, we still recommend consumers to consult professionals before using large quantity of Wheat Gluten for long period.
Special groups refer to newborns, children, pregnant and any other applicable vulnerable groups.
There is no evidence that Wheat Gluten could have any negative effects on these vulnerable groups. It should be safe to use Wheat Gluten in food for newborns and pregnant. However, we still recommend consumers to consult professionals before using large quantity of Wheat Gluten for long period in food for newborns or pregnant.
Generally recognized as safe(GRAS) is a FDA designation that a specific substance or ingredient is generally considered safe by experts, and so is exempted from the usual Federal Food, Drug, and Cosmetic Act (FFDCA) food additive tolerance requirements. Wheat Gluten is considered safe by FDA according to existing data and granted GRAS status.
No breaking news or public health crises reported about Wheat Gluten reported up to now.
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1. Beneficial effects of wheat gluten hydrolysate to extend lifespan and induce stress resistance in nematode Caenorhabditis elegans. [PLoS One. 2013 Sep 9]
Author: Zhang W, Lv T, Li M, Wu Q, Yang L, Liu H, Sun D, Sun L, Zhuang Z, Wang D.
2. Factors limiting the enzymatic hydrolysis of wheat gluten. [J Agric Food Chem. 2014 May 21]
Author: Giesler L, Linke D, Berger RG.
3. Wheat gluten hydrolysate affects race performance in the triathlon. [Biomed Rep. 2013 Jul]
Author: Koikawa N, Aoki E, Suzuki Y, Sakuraba K, Nagaoka I, Aoki K, Shimmura Y, Sawaki K.
4. Evaluation of wheat gluten hydrolysates as taste-active compounds with antioxidant activity. [J Food Sci Technol. 2014 Mar]
Author: Koo SH, Bae IY, Lee S, Lee DH, Hur BS, Lee HG.