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Slightly Yellowish 8002-80-0 Dried Wheat Gluten Powder

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China Henan Wheat Import And Export Company Limited certification
China Henan Wheat Import And Export Company Limited certification
Well, the wheat gluten protein is excellent and the best price I found.

—— Keith D. Bolton

This is the best vital wheat gluten I have ever used the texture is light and fluffy the color is off white and it’s excellent for keto low-carb baking.

—— selena n. lee

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Slightly Yellowish 8002-80-0 Dried Wheat Gluten Powder

Slightly Yellowish 8002-80-0 Dried Wheat Gluten Powder
Slightly Yellowish 8002-80-0 Dried Wheat Gluten Powder Slightly Yellowish 8002-80-0 Dried Wheat Gluten Powder Slightly Yellowish 8002-80-0 Dried Wheat Gluten Powder Slightly Yellowish 8002-80-0 Dried Wheat Gluten Powder Slightly Yellowish 8002-80-0 Dried Wheat Gluten Powder

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Product Details:
Place of Origin: CHINA
Brand Name: WHEAT
Certification: ISO,HACCP,HALAL, KOSHER
Model Number: Powder
Payment & Shipping Terms:
Minimum Order Quantity: 19 TON
Price: Negotiation
Packaging Details: Big polywoven bags. Net weight: 1000 kgs
Delivery Time: 7 to 20 days
Payment Terms: L/C, D/A, D/P, T/T, Western Union, MoneyGram
Supply Ability: 10000 TON PER YEAR
Detailed Product Description
Name: Dried Wheat Gluten Cas No.:: 8002-80-0
Color: Slightly Yellowish Form: Powder
Flavour: Natural Wheat Appearance: Light Yellow Powder
Shelf Life: 2 Years Certification:: ISO,HACCP,KOSHER
High Light:

8002-80-0 Dried Wheat Gluten

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Yellowish Dried Wheat Gluten

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8002-80-0 wheat gluten nutrition

Wheat protein slightly yellowish powder and has a typical wheat taste

 

Gluten, also known as active gluten powder and wheat gluten protein, is a natural protein extracted from wheat (flour). It is light yellow in color and contains up to 75%~85% protein. It is a nutrient-rich plant protein resource.Gluten is an excellent dough improver, widely used in the production of bread, noodles and instant noodles, and also can be used as water retention agent in meat products, as well as the basic raw material of high-grade aquatic feed.At present, as a highly effective green flour fortifier, gluten flour is used in the production of high gluten flour and bread flour with unlimited amount of additives.Gluten is also an effective way to increase the protein content of plants in foods.

 

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.

 

Product Characteristics:

Form Cylindrical pellet
Color Slightly yellowish
Smell No smell
Flavour Natural wheat

 

Physical-chemical parameter

Moisture 10.0% Max.
Protein (Nx6.25) 82.2% Min.
Protein (Nx5.7) 75.0% Min.
Ash 1.0% Max.
Diameter of pellet 4mm
Length of pellet 5-10mm

 

Nutritional information (For every 100g)

Enery Value 370 kcal or 1548 KJ
Carbonhydrates 13.80 g
Protein 75.00 g
Total fat 1.20 g
Saturated fat 0.27 g
Trans fac None
Fibre 0.60 g
Soidum (Na) 29.00 mg

 

Gluten is widely used in the food, feed, chemical and paper industries. As a food or ingredient, wheat protein must have appropriate functional properties for food application and consumer acceptance.These properties affect the composition and conformation of proteins, their internal reactions with other food components, and are influenced by processing conditions and the processing environment.The functional properties of gluten affect each other and play a synergistic role in the food system. The main controlling factors of each functional property are as follows:

1. Solubility.Due to the unique properties of gliadin and glutenin, which lead to the low solubility of gluten, the most important factors controlling solubility are charge rate and hydrophobicity.

2. Water retention.The interaction between wheat protein and water can be divided into two types: water absorption and water retention, the former being "chemical binding", the latter "physical retention".Water retention is mainly determined by pH rather than concentration.

3. Emulsification.The emergence of emulsification depends on the rapid absorption of the material, which is expanded and repositioned internally.The emulsion stability depends on the reduction of internal free energy and the rheological properties of the film.The formation of emulsification is directly related to pH value.

4. Blistering.Blistering requires protein molecules to reach the inner surface and unfold quickly.The foaming ability of gluten is affected by the order of viscosity, hydrophobicity and solubility from large to small.

5. Gelatinization.The influencing factors of gel action are closely related to the external conditions of gel formation, such as temperature, PH value and salt concentration, etc.

6. Oil absorption.The effect of protein oil absorption is the conformation of proteins and the reaction between proteins.Non-covalent bond is the main force involved in the protein-oil reaction, followed by hydrogen bond.

7. Viscosity.Glutenin solution is a pseudoplastic fluid of non-Newtonian fluid, and its viscosity increases with the increase of concentration.

Slightly Yellowish 8002-80-0 Dried Wheat Gluten Powder 0

GMO:

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.

 

Shelf life:

Total product shelf life of bulk delivered material is 24 months after production date if stored under recommended storage conditions. & storage conditions

 

Storage condition:

Store product in a dry and clean area (< 20°C, < 60% RH) away from odorous materials. And stock should undergo regular rotation.

 

Packaging :

1. Big polywoven bags. Net weight: 1000 kgs

2. Other packing according to buyer's idea.

 

Slightly Yellowish 8002-80-0 Dried Wheat Gluten Powder 1

Contact Details
Henan Wheat Import And Export Company Limited

Contact Person: Lee

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