Aquaclture Feed Natural Nx6.25 Wheat Gluten Feed

 Wheat gluten feed pellets nutrition of protein ingredient, for feed Nutrition additive uses pet feed and aquaculture,such as eel, shrimp, salmon and so on

Wheat gluten feed pellets is a vital wheat gluten for the feed manufacturing, obtained by physical extraction from wheat and processed to cylindrical pellet by physical extrusion. It is insoluble in water. This protein appears as a fine, slightly yellowish pellet and has a typical wheat taste.

Aquaculture
Aquaculture (including fish, crustaceans) is an increasingly expanding industry. The characteristics of wheat gluten feed pellets meet the demand of modern aquaculture industry, which relies on raising to improve the yield. Its adhesion will be small ball or granular feed bond; its water insoluble can prevent ball from collapsing; its viscoelasticity provides soft and adhesive texture, so that it has a certain interface tension, suspended in water, conducive to swallowing. Moreover, wheat gluten feed pellets also have rich nutritional value.

Vital Wheat Gluten - Pellets for High grade aquatic feed
Wheat gluten feed pellets is further pelleted from wheat gluten powder.
Wheat gluten feed pellets is mainly used as basic raw material for high grade aquatic feed,such as salmons, deep sea prawn and so on.

Feed industry
The protein content of wheat gluten feed pellets is high and the amino acid composition is relatively complete. In the feed industry, its excellent protein source can be used as feed for high-grade animals and pets. In the process of feed processing, as long as wheat gluten feed pellets is mixed with other food protein in proportion, and according to the characteristics of animal feed and its lack of essential ingredients, the special feed for various animals can be made. High grade wheat gluten feed pellets has "light and mellow taste" or "slightly grain flavor". When mixed with other ingredients, it can be said that it has complete color, flavor and flavor, and is especially suitable for all kinds of pet tastes, which greatly increases the utilization rate of feed.
High quality wheat gluten feed pellets can quickly inhale twice the weight of its own water in the temperature range of 30 ~ 80 ℃. This property can prevent moisture separation of products and improve its water retention. When wheat gluten feed pellets was added in the production of suspended feed, the suspension and natural viscoelasticity of the feed after absorbing water were improved. When wheat gluten feed pellets is mixed with other ingredients in feed, it is easy to shape the feed into granules due to its strong adhesion. After being put into the water, the feed particles are fully enveloped in the wet gluten network structure and can be suspended in the water. This not only makes the feed nutrition not lose, but also greatly improves the utilization rate of animal gluten.

Wheat gluten feed  pellets for feed industry, for cows, pigs and poultry feeding. Wheat gluten feed pellets could be used as one of ingredients for feed production. 

Product Characteristics:

Physical-chemical parameter

Nutritional information (For every 100g)

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.

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.