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|Name:||Wheat Gluten Protein||Other Names:||Vital Wheat Gluten, Gluten|
|Cas No.:||8002-80-0||Einecs No.:||232-317-7|
|Type:||Food Adhesive||Application:||Food Additives, Adhesive For Meat Products|
|Packaging:||Bag,25 Kg / Bag Or Tons Bag||Shelf Life:||2 Years|
82.2% Vital Wheat Gluten,
Food Industry Vital Wheat Gluten,
82.2% Wheat Gluten Protein
Wheat gluten protein is a natural grain protein abstracted from wheat, with an appearance of light yellow powder. It is composed of various amino acids, in which 15 kinds are necessary for human body. It's characteristics include strong hydroscopicity, viscoelasticity, extensibility, film frmability, adhesion thermosetting property and liposuction emulsification.
Wheat gluten protein, also known as active gluten and wheat gluten protein, is a natural protein extracted from wheat (flour). It is light yellow, and the protein content is as high as 82.2%. It is a plant protein resource with rich nutrition. It is a good dough improver with viscosity, elasticity, extensibility, film-forming and fat absorption.
1. It can be used as natural additive to be added into flour to produce wheat powder for bread, needle, dumpling and fine dried noodles.
2. It can be used in food industry to produce gluten, bran dough, ham sausage, steamed bean curd roll vegetarian"chicken", luncheon meat and canned food, etc.
3. It can be used as replacer of a-starch to be used in the feed of eel and turtle, or used as protein resource to replace fish powder.
4. It can be used in bulked feed to offer protein and improve the outlook of feed. Moreover, it also can be used to increase the vegetable protein assay of food.
|Protein (Nx6.25)||82.2% Min.|
|Protein (Nx5.7)||75.0% Min.|
|Water absorption rate||150% Min.|
|Percentage on sieve of 200μm||2.0% Max.|
|Enery Value||370 kcal or 1548 KJ|
|Total fat||1.20 g|
|Saturated fat||0.27 g|
|Soidum (Na)||29.00 mg|
Contact Person: Jack Xia