Food Industry Healthy 83% Vital Wheat Gluten

Food Industry Healthy 83% Vital Wheat Gluten

Brief introduction and application:

Vital Wheat Gluten, also known as wheat protein powder and wheat gluten flour, is a powdery product obtained by separating, extracting and drying the protein in wheat flour, and its protein content is as high as 75%-80%, fat and sugar. Low content, high content of calcium, phosphorus, iron and other minerals

At present, we mainly use bio-directed enzymatic hydrolysis technology to process gluten meal, destroy the molecular structure of gluten meal protein, and release functional groups without biological activity in the original protein sequence to produce low molecular weight. Bioactive energy products.The physical properties of gluten powder changed by enzymatic hydrolysis. When mixed with water, the gluten meal was mainly gluten-like, and after 10 minutes of enzymatic hydrolysis, the gluten meal was flocculated, with stratification, 20 min. After that, the stratification phenomenon disappeared, and after the hydrolysis of 30Min, the material state was basically stabilized and it was in a liquid state.

Physical-chemical parameter

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. Multilayer paper bags with poly-inner liner. Net weight: 25kgs

2. Big polywoven bags. Net weight: 1000 kgs

3. Other packing according to buyer's idea.

Labeling and marks

Language, Pattern and content details according to buyer's option.

Wheat Gluten is the water-insoluble natural protein separated from nature wheat flours. Gum gluten is wheat gluten in its freshly extracted wet form. Dry gluten is approximately 70–85% protein. It absorbs two to three times its weight in water. The differences in properties of wheat gluten in comparison to almost all other food proteins are largely due to the polarity level of the total amino acid structure. Most food proteins have polar group levels of 30–45% and have a net negative charge, while wheat gluten has a polar group level of approximately 10% with a net positive charge. This results in the repulsion of excess water and the close association of the wheat gluten molecules and resistance to dispersion. In baked goods, this results in the ability to form adhesive, cohesive masses, films, and three-dimensional net- works. Gluten formation is utilized in the baking industry to impart dough strength, gas retention, structure, water absorption, and retention with breads, cakes, doughnuts, and so on. It is also used as a formulation aid, binder, filler, and tableting aid. See gluten; vital wheat gluten.