|Place of Origin:||CHINA|
|Minimum Order Quantity:||22 TON|
|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|
|Application:||Feed Additive,Additive For Aquaclture Feed||Einecs No.:||232-317-7|
|Cas No.:||8002-80-0||Shelf Life:||24 Months|
|Other Names:||Vital Wheat Gluten,VWG,Gluten||Type:||Feed Nutrition Enhancers|
|Appearance:||Light Yellow Powder||Grade:||Feed Grade,Feed Additives|
|Packaging:||Bag,25 Kg / Bag Or Tons Bag||Certification:||ISO,HACCP,KOSHER|
plain flour gluten,
vital gluten powder
Vital wheat gluten powder for feed nutrition for aquaculture
It's characteristics include strong hygroscopicity, viscoelasticity, extensibility, film formability, adhesion.
Wheat gluten, also known as vital wheat gluten, is a natural protein extracted from wheat. It is a dough improver widely used for its unique viscosity, elasticity, elongation, film formability and liposuction absorption, which can be used in the production of bread, noodles and instant noodles; it can also be used as a water retention agent in meat products; it is also used as a basic raw material for high-grade aqua feeds such as tuna, sea cucumber and scallops, replacing some fishmeal as a protein source and making amino acid composition more reasonable; it is as a green flour reinforced agent for the production of high-gluten flour, bread-specific powder.
|Protein (Nx6.25)||82.2% Min.|
|Protein (Nx5.7)||75.0% Min.|
|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|
|Total fat||1.20 g|
|Saturated fat||0.27 g|
|Soidum (Na)||29.00 mg|
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.
Total product shelf life of bulk delivered material is 24 months after production date if stored under recommended storage conditions. & storage conditions
Store product in a dry and clean area (< 20°C, < 60% RH) away from odorous materials. And stock should undergo regular rotation.
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.