Wheat Gluten Food Grade Wholesale Supply

• Customization: Available
• CAS No.: 8002-80-0
• Formula: N/M
• Model NO.: Food Grade
• EINECS: 232-317-7
• Packaging Material: Paper
• Storage Method: Cool Dry
• Shelf Life: >24 Months
• Nutrient Composition: Protein
• Resource: Natural
• The content of active substances: 75%~85%
• Color: Light Yellow
• Type: Nutrition Enhancers
• Transport Package: Bag, Drum, Box
• Specification: 75%82%
• Origin: China
• Production Capacity: 100000kgs Per Year

Product Description

What is vital wheat gluten?

 Vital Wheat Gluten powder, also known as active gluten flour, is a natural protein extracted from wheat. Its protein content is more than 80%, and its amino acid composition is relatively complete. It is a nutritious, high-quality and low-cost vegetable protein source. Wheat gluten is mainly composed of glutenin with small molecular weight, spherical shape and good extensibility and glutenin with large molecular weight, fibrous shape and strong elasticity.

What can we supply?
 

 

The benefits of our vital wheat gluten

After gluten absorbs water, it forms wet gluten with a network structure, which has good viscoelasticity, extensibility, thermal coagulation, emulsification, and film formability, such as gluten, roasted bran, moldy bran, and ancient meat in traditional products. , vegetarian sausage, vegetarian chicken, vegetarian duck, oil gluten, etc., are simple applications of the above characteristics.

Viscoelasticity: Modern aquaculture relies on feeding to increase production. Its adhesiveness binds pellets or pellets together; its water insolubility prevents the ball from collapsing; its viscoelasticity provides a soft and cohesive texture that makes It has a certain interfacial tension, is suspended in water, and is easy to swallow. And gluten also has rich nutritional value.

Film Formability
The film formability of gluten is the direct performance of its viscoelasticity [4]. Due to the elasticity of gluten, CO2 or water vapor is surrounded by the continuous protein phase, and the interior is filled with gas, making the gluten a spongy or fibrous structure, forming film gluten.

 

condiment
Gluten is also used to make soy sauce, and to make MSG. The high glutamine content of gluten makes it an ideal starting material for making the latter. Soy sauce made from gluten has light color, slow browning rate, excellent flavor and good consistency compared with traditional soy sauce.

The application of vital wheat gluten

1. In the production of special bread flour, according to the characteristics of the flour itself, such as adding 2-3% gluten powder, it can significantly increase the water absorption of the dough, enhance the resistance to mixing of the dough, shorten the fermentation time of the dough, and make the finished bread The specific volume of the bread is increased, the texture of the bread crumb is fine and uniform, and the skin color, appearance, elasticity and taste are greatly improved. And it can retain the gas during proofing to make it better in water retention, keep fresh without aging, prolong the storage time, and increase the nutritional content of bread.

2. In the process of making fish sausage, adding 3-6% gluten powder can change the defects of product quality degradation caused by high temperature treatment.

3. It is used in meat products. When producing sausage products, adding 2-3% gluten powder can enhance the elasticity, toughness and water holding capacity of the product, so that it will not break when cooked for a long time. When gluten is used in meat-rich sausage products with more fat content, the emulsifying effect is more obvious. Application in aquatic product processing: Add 2-4% gluten powder to fish cakes, and use its strong water absorption and ductility to strengthen the elasticity and cohesiveness of fish cakes.

4. Adding 1-2% gluten powder in the production of instant noodles or longevity noodles, noodles and dumpling special powder can significantly improve the processing properties of products such as compression resistance, bending resistance and tensile strength, and increase the toughness of noodles. It is not easy to break the head during processing, and it is resistant to soaking and heat. The taste is smooth and tender, not sticky to the teeth, and more nutritious. In the production of steamed bread, adding 1% gluten powder can enhance the quality of gluten, significantly increase the water absorption of the dough, enhance the water-holding characteristics of the product, improve the taste, stabilize the appearance, and prolong the shelf life. the

5. Application in health products and baby products:In the production of various health food and baby food, 1-2% gluten powder is added as a protein additive, and the amino acid content of the food reaches more than 85%, which can fully guarantee the nutritional content. At the same time, it can increase the content of calcium, phosphorus and iron, especially the content of calcium will be far greater than that of eggs, beef and other foods, which is more conducive to the healthy development of infants and adolescents.

6. Application in feed processing industry:Wheat gluten can quickly absorb 2 times the weight of water at 30--80& ordmC, and the protein content of dry base gluten absorbs water decreases with the increase of water absorption. This performance can prevent the separation of water and improve water retention. After 3-4% gluten powder is fully mixed with the feed, due to its strong adhesion ability, it is easy to shape into granules, and the feed that is put into the water after absorbing water is enveloped in the wet gluten network structure and suspended on the water. It is not easy to lose, and can greatly improve the utilization rate of fish and so on.

 

Physical&Chemical Index
Protein ( dry basis, Nx6.25):	≥82.0%	Water Absorption Rate:	≥160%
Moisture:	≤8.0%	Particle Size(100 mesh):	≥95%
Ash(dry basis) :	≤1.0%
Fat :	≤1.0%

Microbiological Index
Total plate count:	≤30000cfu/g
E.coli:	Negative
Salmonella:	Negative

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