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Feed Manufacturing Wheat Berries Gluten Slightly Yellowish Powder

Feed Manufacturing Wheat Berries Gluten Slightly Yellowish Powder

    • Feed Manufacturing Wheat Berries Gluten Slightly Yellowish Powder
    • Feed Manufacturing Wheat Berries Gluten Slightly Yellowish Powder
    • Feed Manufacturing Wheat Berries Gluten Slightly Yellowish Powder
    • Feed Manufacturing Wheat Berries Gluten Slightly Yellowish Powder
  • Feed Manufacturing Wheat Berries Gluten Slightly Yellowish Powder

    Product Details:

    Place of Origin: CHINA
    Brand Name: WHEAT
    Certification: ISO,HACCP,HALAL, KOSHER
    Model Number: Powder

    Payment & Shipping Terms:

    Minimum Order Quantity: 22 TON
    Price: Negotiation
    Packaging Details: Paper bags, 25kgs in each, 22 tons in per 20' container
    Payment Terms: L/C, D/A, D/P, T/T, Western Union, MoneyGram
    Supply Ability: 10000 TON PER YEAR
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    Detailed Product Description
    Other Names: Organic Vital Wheat Gluten Certification: ISO,HACCP,KOSHER
    Einecs No.: 232-317-7 Shelf Life: 24 Months
    Grade: Feed Grade,Feed Additives Packaging: Bag,25 Kg / Bag Or Tons Bag
    Type: Feed Nutrition Enhancers Application: Feed Additive,Additive For Aquaclture Feed
    Appearance: Light Yellow Powder Cas No.: 8002-80-0
    High Light:

    natural vital wheat gluten


    non gmo vital wheat gluten

    Feed Manufacturing Wheat Berries Gluten Slightly Yellowish Powder



    Vital Wheat Gluten powder brief introduction:


    Vital wheat gluten is a natural vegetable protein derived from wheat or wheat flour with the starch removed. It consists of relatively high gluten content and plays as functional protein due to its good water absorption capacity and viscoelasticity of formed dough when hydrated.


    Vital wheat gluten for feed manufacturing and can be used in many kinds of food industry, obtained by physical extraction from quality hard raw wheat. It is insoluble in water. This protein appears as a fine, slightly yellowish powder and has a typical wheat taste.


    Normally, it is as the nutrition ingredient in the feedstuffs special for all of the marine aquaculture and freshwater aquaculture, such as prawns, shrimps, fish, eel, salmon, Atlantic salmon, Arctic char, Coho, Hybrid striped bass, Barramundi, Catfish, Koi carp, Large mouth bass, Rainbow trout, Sturgeon and Prawns, Shrimps, Eels, Samlon and so on.



    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.



    Product Characteristics:

    Form Powder
    Color Slightly yellowish
    Smell No smell
    Flavour Natural wheat


    Physical-chemical parameter

    Moisture 9.0% Max.
    Protein (Nx6.25) 82.2% Min.
    Protein (Nx5.7) 75.0% Min.
    Ash 1.0% Max.
    Water absorption rate 150% Min.
    Percentage on sieve of 200μm 2.0% Max.


    Nutritional information (For every 100g)

    Enery Value 370 kcal or 1548 KJ
    Carbonhydrates 13.80 g
    Protein 75.00 g
    Total fat 1.20 g
    Saturated fat 0.27 g
    Trans fac None
    Fibre 0.60 g
    Soidum (Na) 29.00 mg



    Packaging :

    1. Multilayer paper bags with poly-inner liner. Net weight: 25kgs

    2. Big polywoven bags. Net weight: 1000 kgs

    3. 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.


    other related Vital wheat gluten pictures:


    Feed Manufacturing Wheat Berries Gluten Slightly Yellowish PowderFeed Manufacturing Wheat Berries Gluten Slightly Yellowish Powder






    Our Services

    1. Supply high quality products with a reasonable price in additives industry.


    2. Arrange the orders and shipping with customers' requests in time. According to the different countries’ import policy provide complete customs clearance documents.


    3. Accept flexible payment terms.


    4. We can in charge of all if our products have quality problems.


    5. Provide a price trend, ensure the clients can know about marketing information in time.

    Contact Details
    Henan Wheat Import And Export Company Limited
    Send your inquiry directly to us (0 / 3000)

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