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Payment & Shipping Terms:
|Cas No.:||8002-80-0||Type:||Feed Nutrition Enhancers|
|Einecs No.:||232-317-7||Grade:||Feed Grade,Feed Additives|
|Application:||Feed Additive,Additive For Aquaclture Feed||Other Names:||Vital Wheat Gluten Pellet,VWG,Gluten Pellet|
|Appearance:||Light Yellow Cylindrical Pellet||Shelf Life:||24 Months|
fish food pellets,
farm pond fish food
Wheat Gluten pellet Application:
Rich protein content means that it can be used as a mean protein nutritional ingredient in the feedstuff sector.
Wheat gluten pellet is vital wheat gluten for the feed manufacturing, obtained by physical extraction from wheat and processed to cylindrical pellet by physical extrusion. It is insoluble in water. This protein appears as a fine, slightly yellowish pellet and has a typical wheat taste.
|Protein (Nx6.25)||82.2% Min.|
|Protein (Nx5.7)||75.0% Min.|
|Diameter of pellet||4mm|
|Length of pellet||5-10mm|
Nutritional information (For every 100g)
|Enery Value||370 kcal or 1548 KJ|
|Total fat||1.20 g|
|Saturated fat||0.27 g|
|Soidum (Na)||29.00 mg|
This product do not contain any ingredient of GMO origin as mentioned in the EC Regulation No 1829/2003 on genetically modified food and feed.
Total product shelf life of bulk delivered material is 24 months after production date if stored under recommended storage conditions. & storage conditions
Store product in a dry and clean area (< 20°C, < 60% RH) away from odorous materials. And stock should undergo regular rotation.
1. Big polywoven bags. Net weight: 1000 kgs
2. Other packing according to buyer's idea.
Labeling and marks
Language, Pattern and content details according to buyer's option.
Wheat Gluten is the water-insoluble natural protein separated from nature wheat flours. Gum gluten is wheat gluten in its freshly extracted wet form. Dry gluten is approximately 70–85% protein. It absorbs two to three times its weight in water. The differences in properties of wheat gluten in comparison to almost all other food proteins are largely due to the polarity level of the total amino acid structure. Most food proteins have polar group levels of 30–45% and have a net negative charge, while wheat gluten has a polar group level of approximately 10% with a net positive charge. This results in the repulsion of excess water and the close association of the wheat gluten molecules and resistance to dispersion. In baked goods, this results in the ability to form adhesive, cohesive masses, films, and three-dimensional net- works. Gluten formation is utilized in the baking industry to impart dough strength, gas retention, structure, water absorption, and retention with breads, cakes, doughnuts, and so on. It is also used as a formulation aid, binder, filler, and tableting aid. See gluten; vital wheat gluten.
1. Supply high quality products with a reasonable price in additives industry.
2. Arrange the orders and shipping with customers' requests in time. According to the different countries’ import policy provide complete customs clearance documents.
3. Accept flexible payment terms.
4. We can in charge of all if our products have quality problems.
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