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Healthy Natural Wheat Protein Powder Additive For Pie Cas 8002 80 0

Healthy Natural Wheat Protein Powder Additive For Pie Cas 8002 80 0

    • Healthy Natural Wheat Protein Powder Additive For Pie Cas 8002 80 0
    • Healthy Natural Wheat Protein Powder Additive For Pie Cas 8002 80 0
  • Healthy Natural Wheat Protein Powder Additive For Pie Cas 8002 80 0

    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; Big Poly Bags, 100kgs in each, 20 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: Vital Wheat Gluten,VWG,Gluten Type: Nutrition Enhancers
    Einecs No.: 232-317-7 Appearance: Light Yellow Powder
    Shelf Life: 24 Months Grade: Food Grade
    Application: Food Additive,Additive For Bread,Food;Health Care; Flavoring,Food And Pharma Grade Cas No.: 8002-80-0
    Packaging: Bag,25 Kg / Bag Or Tons Bag Certification: ISO,HACCP,KOSHER
    High Light:

    high gluten wheat flour

    ,

    vital gluten powder

    Natural wheat protein powder for pasta and noodles production additive
     
    Brief introduction:
     
    The vital gluten is also known wheat gluten or gluten flour. A kind of powder products that chooses wheat flour as its raw material and then separates, extracts and dries the flour protein contained in it. The vital gluten mainly consists of gliadin and glutenin with a protein content up to more than 85%. It feathers hygroscopicity, toughness, extensibility, formability, adhesion heat coagulability and liposuction, which are not available in other kings of protein. So many unique physical properties make the vital gluten indispensable in food industry, grain industry, textile industry, paper-making industry, chemical industry and high precision feed as gluten fortifiers, and protein additives.
     

     

    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

     

    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. 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.
     

    FAQ


    Q1: Can I get some samples?
    A: Yes, we can supply the free sample.
     
    Q2: How to confirm the Product Quality before placing orders?
    A:
    You can get free samples for some products for your approved at your test lab. You

    can send us your product specifications and request, we will manufacture the products according to your requests.
     
    Q3: How about delivery leadtime?
    A:
    Delivery lead time: according to the quantity of order, under 200 tons, about 5-7

    days after order confirmation, over than 200 tons, lead time can be negotiated with customers.
     
    Q4: How do you treat quality complaint?
    A:
    First of all, our quality control will reduce the quality problem to near zero. If there is a

    real quality problem caused by us, we will send you free goods for replacement or refund your loss.
     
    Healthy Natural Wheat Protein Powder Additive For Pie Cas 8002 80 0

    Healthy Natural Wheat Protein Powder Additive For Pie Cas 8002 80 0

     

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

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