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|Name:||Gluten Protein Powder||Other Names:||Gluten, Active Gluten And Wheat Gluten Protein|
|Cas No.:||8002-80-0||Einecs No.:||232-317-7|
|Type:||Nutrition Enhancers, Strength Additives||Grade:||Food Grade|
|Form:||Powder||Shelf Life:||2 Years|
CAS 8002-80-0 Vital Wheat Gluten,
Prolong Vital Wheat Gluten,
CAS 8002-80-0 gluten protein
The vital gluten is also known wheat gluten or gluten flour. A kind of powder products that chooses wheat flour as its raw material and then separates, extracts and dries the flour protein contained in it. The vital gluten mainly consists of gliadin and glutenin with a protein content up to more than 85%. It feathers hygroscopicity, toughness, extensibility, formability, adhesion heat coagulability and liposuction, which are not available in other kings of protein. So many unique physical properties make the vital gluten indispensable in food industry, grain industry, textile industry, paper-making industry, chemical industry and high precision feed as gluten fortifiers, and protein additives.
Functional properties of gluten
The unique amino acid composition of gliadin and glutenin gives wheat protein its viscoelastic network structure, which is unmatched by other proteins.When water molecules interact with the hydrophilic groups of proteins, a hydrate-wet gluten is formed.The hydration is gradually carried out from the surface to the inside, the volume of the surface action stage increases, and the water absorption is less.When water bloating and moistening is further carried out, water molecules are further diffused into protein molecules. Protein colloidal particles are like a permeable bag, which increases water absorption.After absorbing water, the wet gluten retains its original natural activity and physical state, and has viscoelasticity, extensibility, film formability and liposuction emulsification.
vital wheat gluten in meat products, production of sausage products, adding 2-3% vital wheat gluten, can enhance product flexibility, toughness, water holding capacity, so long to cook a long period of speculation is not broken. When the fat content of wheat gluten used in many meat and sausage products in rich, emulsification becomes more apparent.
In the production of bread, add about 1% of wheat gluten, gluten can enhance the quality has improved significantly dough water absorption, enhanced products, water holding capacity, improve the taste, stability, appearance, extend shelf life.
|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|
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.
5. Provide a price trend, ensure the clients can know about marketing information in time.
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