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Home > products > Wheat Gluten Protein > Spaghetti Noodles CAS 8002-80-0 Vital Wheat Gluten

Spaghetti Noodles CAS 8002-80-0 Vital Wheat Gluten

Product Details

Place of Origin: CHINA

Brand Name: WHEAT

Certification: ISO,HACCP,HALAL, KOSHER

Model Number: Powder

Payment & Shipping Terms

Minimum Order Quantity: 22 TON

Price: Negotiation

Packaging Details: Paper bags, 25kgs in each, 22 tons in per 20' container; Big Poly Bags, 100kgs in each, 20 tons in per 20' container.

Delivery Time: 7-20 work days

Payment Terms: L/C, D/A, D/P, T/T, Western Union, MoneyGram

Supply Ability: 10000 TON PER YEAR

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Highlight:

8002-80-0 Vital Wheat Gluten

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Spaghetti Noodles Vital Wheat Gluten

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CAS 8002-80-0 vital wheat gluten flour

Name:
Wheat Gluten Protein
Other Names:
Vital Wheat Gluten,Wheat Gluten Powder
Certification:
ISO,HACCP,KOSHER
Appearance:
Light Yellow Powder
Cas No.:
8002-80-0
Einecs No.:
232-317-7
Type:
Strength Additives
Application:
Food Additive,Additive For Bread
Packaging:
Bag,25 Kg / Bag Or Tons Bag
Shelf Life:
2 Years
Name:
Wheat Gluten Protein
Other Names:
Vital Wheat Gluten,Wheat Gluten Powder
Certification:
ISO,HACCP,KOSHER
Appearance:
Light Yellow Powder
Cas No.:
8002-80-0
Einecs No.:
232-317-7
Type:
Strength Additives
Application:
Food Additive,Additive For Bread
Packaging:
Bag,25 Kg / Bag Or Tons Bag
Shelf Life:
2 Years
Spaghetti Noodles CAS 8002-80-0 Vital Wheat Gluten

Wheat Gluten Protein Is Flour Gluten Enhancer Used For Noodles, Instant Noodles And Spaghetti

Introduction:

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, 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.

 

Main uses:

Wheat gluten can be used in noodles to provide strength and taste. It has the advantages of elasticity and so on. At present, gluten is the only pure wheat protein powder, without any chemical raw materials. It is extracted from wheat.

 

Adding 1-2% wheat gluten to the production of instant noodles, long-lived noodles, noodles and dumplings special flour can significantly improve the processing properties of the products, such as pressure resistance, bending resistance and tensile resistance, and increase the toughness of noodles. It is not easy to break ends during processing, and is resistant to soaking and heat resistance. It tastes smooth and does not stick to the teeth and is rich in nutrition.

 

Product Characteristics:

Form Powder
Color Slightly yellowish
Smell No smell
Flavour Natural wheat

 

Physical-chemical parameter

Moisture 9.0% Max.
Protein (Nx6.25) 82.2% Min.
Protein (Nx5.7) 75.0% Min.
Ash 1.0% Max.
Water absorption rate 150% Min.
Percentage on sieve of 200μm 2.0% Max.

 

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

 

 

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.

 

Application in feed industry:

wheat protein powder can quickly absorb twice the weight of water at 30-80 ° C, and the protein egg content of dry wheat protein powder decreases with the increase of water absorption, which can prevent water separation and improve water retention. When 3-4% wheat protein powder is fully mixed with feed, it is easy to shape into granules due to its strong adhesion ability. After being put into water to absorb water, the beverage is enveloped in the structure of wet gluten network and suspended in water. The nutrition will not be lost and the utilization rate of fish can be greatly improved.

Spaghetti Noodles CAS 8002-80-0 Vital Wheat Gluten 0Spaghetti Noodles CAS 8002-80-0 Vital Wheat Gluten 1