Vital Wheat Gluten CAS 8002-80-0
Gluten is essentially a natural protein extracted from wheat flour through a washing process. When flour and water are mixed, the two main proteins—glutenin and gliadin—combine to form a viscoelastic network structure called gluten. After washing away starch and other components, the remaining gelatinous substance is dried and pulverized to obtain gluten.
|
ITEM |
STANDARD |
|
Appearance &Color |
Light yellow powder |
|
Odor &Taste |
Normaltaste,grain sweet smell |
|
Protein |
Min.82% (N.x 6.25 on drybasis) |
|
Ash |
Max.1.0% (on drybasis) |
|
Moisture |
Max.9% (normal 9.0%) |
1. Enhances flour gluten strength: Added to medium- and low-gluten flour, it's used in making bread, bagels, pizza crusts, and other baked goods requiring strength and high expansion, improving dough structure, gas retention, and baking volume.
2. Creates vegetarian meat (gluten): When mixed with water, vital wheat gluten forms a fibrous structure similar to meat. It's a key ingredient in traditional vegetarian products such as vegetarian chicken, vegetarian duck, and vegetarian ham.
3. Improves noodle elasticity: Vital wheat gluten used in high-gluten noodles, instant noodles, and pasta, increasing elasticity and cooking resistance, reducing breakage and mushy texture.
4. High-grade aquatic feed: Acts as a binder, keeping feed stable in water while providing high-quality protein.
1. Excellent protein function
2. Highly effective for muscle building
3. Rich in nutrients
4. Retains water and oil
25kgs/drum, 9tons/20’container
25kgs/bag, 20tons/20’container
Vital Wheat Gluten CAS 8002-80-0
Vital Wheat Gluten CAS 8002-80-0
