Royal Institute of Technology develops wheat-based hydrogel

Researchers at the Royal Institute of Technology in Stockholm have developed an innovative hydrogel made exclusively from wheat. The material is created using two components previously used in limited capacities: fiber from wheat bran and wheat gluten protein.

By isolating the natural fiber arabinoxylan and combining it with wheat proteins using the enzyme laccase, scientists created a stable fiber network. This process results in a soft, flexible, jelly-like structure that can be used to improve the texture, density, and consistency of food products.

The technology allows for the high-value utilization of wheat bran, which is typically used for animal feed due to its coarse texture. This hydrogel could serve as a versatile ingredient in plant-based meat and dairy alternatives, high-fiber products, sauces, snacks, and even medical or athletic nutrition products.