The substance referred to as "Glutens" with the CAS number 8002-80-0 is primarily derived from wheat and is a complex mixture of proteins, primarily glutenin and gliadin. These proteins are responsible for the elasticity and extensibility of dough, making gluten a crucial component in baking and food production. Gluten is insoluble in water and forms a sticky, cohesive mass when mixed with water, which contributes to the texture and structure of baked goods. It is also known for its ability to trap gas bubbles during fermentation, aiding in the leavening process. In addition to its culinary applications, gluten is used in various industrial processes, including the production of adhesives and as a binding agent in animal feed. While gluten is safe for most individuals, it can cause adverse reactions in those with celiac disease or gluten sensitivity, leading to a growing demand for gluten-free alternatives in the food market. Overall, gluten plays a significant role in both food science and nutrition.

Glutens

8002-80-0: A-Gel G, A-Glu A, A-Glu G, A-Glu GB, A-Glu P, A-glu, A-glu GX, Ajipuron G 2, Amygluten, Amygluten 110, B-Powder Glu, Emasoft A 2000, Emasoft EX 100, Emasoft EX 400, Fineglu EX, Fineglu NX, Fp 3000, Fumerit A 2, Fumerit E 300, Gluten, Gluten (wheat), Glutens, Gluvital 21000, Guruappu M, Hipro S 10, Pine Glue M, Powder Glu A, Proglu 65, Promax FX 75, Promax FX 80, Prostar A, Proteins, specific or class, glutens, Vitalkleber, Whetpro 75, Whetpro 80, Whetpro 82

CAS 8002-80-0: Glutens

Gluten from Wheat

Ref: 3B-G0066

Gluten, from wheat

Ref: 7W-GE4956

Gluten from Wheat,

Ref: IN-DA003QRY