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|Name:||Wheat Gluten Protein||Other Names:||Gluten,Wheat Giuten Powder|
|Certification:||ISO,HACCP,KOSHER||Appearance:||Light Yellow Powder|
|Cas No.:||8002-80-0||Einecs No.:||232-317-7|
|Application:||Food Additive||Type:||Strength Additives|
|Packaging:||Bag,25 Kg / Bag Or Tons Bag||Shelf Life:||24 Months|
Nx6.25 Wheat Gluten Protein,
Seafood Analogs Wheat Gluten Protein,
Nx6.25 Vital Wheat Gluten
Wheat Gluten Protein is a insoluble protein and has much advantages such as high protein content, high adhesive, high digesting rate, high water absorption.Can be used in many kinds of food industry, obtained by physical extraction from quality hard raw wheat. It is insoluble in water. This protein appears as a fine, slightly yellowish powder and has a typical wheat taste.
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. It is widely used in the production of bread, noodles and instant noodles. It can also be used as water retaining agent in meat products. It is also the basic raw material of high-grade aquatic feed. In the production of various health food for infants and young children, 1-2% gluten is added as protein additive.
In bakery products, high-fiber products, breakfast cereals, pastas, meat and seafood analogs, and vegetarian products, wheat gluten protein improves manufacturing and cooking qualities,upgrades nutritional value and structural strength, improves adhesion, reduces moisture loss to extend shelf life, and binds with and restructures muscle proteins.
To improve value, formulators can use regular wheat grades and vital wheat gluten in place of extruded durum wheat semolina in pastas. Manufacturers of processed meat, fish, and poultry can reduce ingredient costs by using gluten to bind with and restructure muscle proteins in economical cutsof meat.
|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