Cylindrical Vital Wheat Gluten Pellets As Feed Nutrition Enhancers Used In Additive For Aquaclture Feed

Cylindrical Pellet Gluten Feed Pellets as Feed Nutrition Enhancers used in Additive For Aquaclture Feed

Introduction:

Guten 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.

The protein content is as high as 82.2%, which is a nutrient rich plant protein resource. As aquatic feed, gluten feed pellets can make the feeding aquatic animals have high absorption rate, fast growth and fresh meat, which is favored by aquaculture industry.

Application:

The aquaculture industry is rapidly growing, approximately 50% of all fish consumed by humans comes from aquaculture. Good nutrition is important for the quality of the fish and shrimp. Plant proteins, such as vital wheat gluten are an ideal and highly functional alternative to fish and animal based feeds.

Vital wheat gluten offers perfect properties to provide the binding needed for the pellet or granule forms of feed commonly used. Vital wheat gluten’s water insolubility reduces pellet breakdown; its viscoelastic properties can provide a chewy texture preferable to an extremely hard pellet; it lends itself to extrusion and air incorporation, depending on whether surface or bottom feeding is desired; and it provides nutritional value.

Feed industry:
The protein content of 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 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 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.

When the temperature is 30-80 ℃, high-quality wheat gluten feed pellets can quickly inhale twice the mass of water, and the gluten feed pellets content is 82.2% (dry basis). When the dry gluten feed pellets absorbs water, the protein content decreases with the increase of water absorption until the water content is 65% and the protein content is 25.27%. This property can prevent water separation and improve water retention. When gluten feed pellets is fully mixed with other ingredients in feed, and because of its strong adhesion ability, it is easy to form granules. When it is put into water to absorb water, the feed particles are fully enveloped in the wet gluten feed pellets network structure and suspended in water, so that the nutrition will not be lost, which greatly improves the utilization rate of animals.

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.