Wheat gluten
8002-80-0 · Wheat glutenCAS 8002-80-0
Listed as a thickener, a flavour enhancer and a stabiliser by the US.
Listed as thickeners (US) · flavour enhancers (US) · stabilisers (US) · glazing and surface-finishing agents (US) · firming agents (US) · dough strengtheners (US) · nutrient supplements (US) · flavouring agents and adjuvants (US) · texturisers (US) · formulation aids (US) · solvents and vehicles (US) · processing aids (US)
- United States: Stabilizer or thickener — FDA, Substances Added to Food: WHEAT GLUTEN
- United States: Stabilizers and thickeners — 21 CFR 184.1322, citing 21 CFR 170.3(o)(28)
- United States: Flavor enhancer — FDA, Substances Added to Food: WHEAT GLUTEN
- United States: Stabilizer or thickener — FDA, Substances Added to Food: WHEAT GLUTEN
- United States: Stabilizers and thickeners — 21 CFR 184.1322, citing 21 CFR 170.3(o)(28)
- United States: Surface-finishing agents — 21 CFR 184.1322, citing 21 CFR 170.3(o)(30)
- United States: Firming agent — FDA, Substances Added to Food: WHEAT GLUTEN
- United States: Dough strengtheners — 21 CFR 184.1322, citing 21 CFR 170.3(o)(6)
- United States: Nutrient supplements — 21 CFR 184.1322, citing 21 CFR 170.3(o)(20)
- United States: Flavoring agent or adjuvant — FDA, Substances Added to Food: WHEAT GLUTEN
- United States: Texturizer — FDA, Substances Added to Food: WHEAT GLUTEN
- United States: Texturizers — 21 CFR 184.1322, citing 21 CFR 170.3(o)(32)
- United States: Formulation aids — 21 CFR 184.1322, citing 21 CFR 170.3(o)(14)
- United States: Solvent or vehicle — FDA, Substances Added to Food: WHEAT GLUTEN
- United States: Processing aids — 21 CFR 184.1322, citing 21 CFR 170.3(o)(24)
Wheat gluten is the protein that gives bread dough its stretch, added to flour to strengthen it and used on its own as seitan. It is the protein that triggers coeliac disease, and a declarable allergen.
Where it is and isn’t permitted
| Jurisdiction | Status | Scope and limits | Citation |
|---|---|---|---|
| Australia and New Zealand | No listed food uses foundThis site has not matched this substance to any food use on this jurisdiction’s list of authorised food additives. A food additive may be used only in foods that list names. Flavourings, enzymes, processing aids and added nutrients are regulated separately and do not appear on it. | ||
| Canada | No listing matchedHealth Canada’s lists name additives without E or INS numbers, so this site matches them by exact name. A substance listed there under a name this site does not recognise has no row here. | ||
| European Union | No listed food uses foundThis site has not matched this substance to any food use on this jurisdiction’s list of authorised food additives. A food additive may be used only in foods that list names. Flavourings, enzymes, processing aids and added nutrients are regulated separately and do not appear on it. | ||
| Great Britain | No listed food uses foundThis site has not matched this substance to any food use on this jurisdiction’s list of authorised food additives. A food additive may be used only in foods that list names. Flavourings, enzymes, processing aids and added nutrients are regulated separately and do not appear on it. | ||
| Japan | No listing matchedThis site imports only Japan’s list of designated additives (Appended Table 1 to the Regulations for Enforcement of the Food Sanitation Act), matched by English name. Existing additives, natural flavouring agents and ordinary foods used as additives are permitted outside that list and are not imported, so an empty row does not show that Japan does not permit the substance. | ||
| South Korea | No listing matchedThis site imports Part III of South Korea’s Standards and Specifications for Food Additives, matched by CAS number, then INS number, then exact name. Mixed preparations and sanitisers are not imported, and an entry whose identifiers disagreed with a page’s is held for review, so an empty row does not show that South Korea does not permit the substance. | ||
| United States | Permitted | 21 CFR 184.1322retrieved 2026-10-17 | |
| Codex Alimentarius | Not listedDoes not appear on this jurisdiction’s permitted list. That is not the same as being prohibited. |
How much is permitted
A listing usually limits the quantity as well as the food. Only one of the forms that takes is a figure: quantum satis and good manufacturing practice permit the amount the technological effect requires and no more, which is a limit rather than the absence of one. Figures below are the range across every food category this page is listed in, and categories differ between regulators — see how much is permitted.
| United States | — | 1 no quantity stated |
|---|
No regulator sets a figure for Wheat gluten. That is not an absence of control: where the listing says quantum satis or good manufacturing practice, the quantity is limited to what the effect requires.
What it is made from
Washed out of wheat flour dough with water, leaving the starch behind, then dried.
- Vegan
- Vegetarian
Compare other additives on the dietary indexes.
Allergen labelling
- From cereals containing gluten. The protein fraction of wheat.
The EU’s list of allergens an ingredients list must emphasise is Regulation (EU) No 1169/2011, Annex II (consolidated text of 1 April 2025). Whether a product must declare one depends on what its additive was actually made from, which the label may not show; see the allergen origin index.
- CAS registry number
- 8002-80-0
Every name it appears under
2 recorded names. A label may use any of them.
CAS registry number
- 8002-80-0
As it appears in regulation
- Wheat gluten
Hazard reference values
No reference value for this substance in the sources we hold.
Evidence and how bodies read it
Studies, and the differing conclusions regulators drew from them, are curated rather than machine-read, and none has been written for this substance yet.
Common questions
Assembled from what is above, in the words the questions are usually asked in. Each answer is the same statement the relevant section makes, with the same citations behind it.
- What is Wheat gluten?
- Wheat gluten is the protein that gives bread dough its stretch, added to flour to strengthen it and used on its own as seitan. It is the protein that triggers coeliac disease, and a declarable allergen.
- What is Wheat gluten used for in food?
- It is listed as a thickener, a flavour enhancer and a stabiliser — the role the US assigns it. This page shows every function each regulator records, with the citation for each.
- Is Wheat gluten banned in Europe?
- No. Wheat gluten does not appear on the EU's list of authorised food additives, which is not the same as being banned: the EU permits an additive only where it has authorised it, and usually the reason for an absence is that no one applied. The EU has made no finding against this substance. It does mean it may not be used as a food additive in the EU today.
- Where is Wheat gluten permitted?
- Of the seven regulators this site reads, the US permits it. Each permission is for named foods at named levels, not a blanket one; the table on this page gives them with citations.
- Is Wheat gluten vegan?
- Yes. Wheat gluten is not derived from animals, and is suitable for vegetarians. This page says what it is made from and how.
Sources for this page
- ecfr retrieved 2026-10-17
Full licence terms and publisher details on Sources. How this page is built and updated: Method.
Machine-readable: a JSON record of this additive is given on request —how to ask for access.
Follow changes to Wheat gluten:Atom feed — regulatory events, and any change the weekly refresh detects in its provisions.