2022 China New Design Phenylbis(2,4,6-Trimethylbenzoyl)Phosphine Oxide - HYDROLYZED WHEAT PROTEIN 70084-87-6 Food grade with concentrated 80% protein – Unilong

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2022 China New Design Phenylbis(2,4,6-Trimethylbenzoyl)Phosphine Oxide - HYDROLYZED WHEAT PROTEIN 70084-87-6 Food grade with concentrated 80% protein – Unilong Detail:

Also known as active gluten, commonly known as gluten, is a by-product extracted from wheat starch after processing. It is a powdered natural high protein polymer.

Product Name:	HYDROLYZED WHEAT PROTEIN	Batch No.	JL20220705
Cas	70084-87-6	MF Date	Jul. 05, 2022
Packing	20KGS/BAG	Analysis Date	Jul. 06, 2022
Quantity	3MT	Expiry Date	Jul. 04, 2024
ITEM	STANDARD		RESULT
Appearance	White Powder		Conform
Proteins	≥80.0		82.5
Peptide content	≥25.0		27.4
Water(g/100g)	≤8.0		5.38
Ash(g/100g)	≤2.0		1.4
CFU/g	≤30000		1600

Using a water-soluble hydrolyzed wheat protein feed with high digestion rate isolated from wheat protein hydrolysate, which has a large output in China, has a wide application prospect. Because it has no anti nutritional factors, it can promote the development of intestinal villi of piglets and obtain high feed conversion efficiency.

25KGS DRUM, 200KGS DRUM or requirement of clients. Keep it away from light at a temperature below 25℃.

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All we do is often involved with our tenet " Purchaser to start with, Rely on initially, devoting over the food stuff packaging and environmental defense for 2022 China New Design Phenylbis(2,4,6-Trimethylbenzoyl)Phosphine Oxide - HYDROLYZED WHEAT PROTEIN 70084-87-6 Food grade with concentrated 80% protein – Unilong , The product will supply to all over the world, such as: Florence, Austria, Lyon, All our products are exported to clients in the UK, Germany, France, Spain, the USA, Canada, Iran, Iraq, the Middle East and Africa. Our products are well welcomed by our customers for the high quality, competitive prices and the most favorable styles. We hope to establish business relationship with all customers and bring more beautifu colors for the life.

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