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|Name:||Vital Wheat Gluten||Other Names:||Wheat Gluten Protein|
|Cas No.:||8002-80-0||Einecs No.:||232-317-7|
|Certification:||ISO,HACCP,KOSHER||Appearance:||Light Yellow Powder|
|Type:||Bakery Ingredients, Emulsifiers,||Application:||Food Additive, Nutrition Enhancers|
|Packaging:||Bag,25 Kg / Bag Or Tons Bag||Shelf Life:||24 Months|
82% Protein Wheat Protein Flour,
VWG Wheat Protein Flour,
82% purix vital wheat gluten
Introduction of Vital Wheat Gluten
Vital wheat gluten(VWG) 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.
Main Uses of Vital Wheat Gluten
Vital wheat gluten(VWG) is the main ingredient in seitan (SAY-tan, also known as “wheat meat”), which is a much loved meat substitute and has first appeared during the 6th century as an ingredient in Asian cuisine. To prepare seitan at home, you generally mix the vital wheat gluten in its powdered form with spices and water to form a dough.
When the gluten dough is steamed, baked, boiled or otherwise cooked, it becomes chewy with a very meat-like texture – which is what makes seitan (and vital wheat gluten) such a popular food choice in the vegan community.
|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