|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|
|Other Names:||Vital Wheat Gluten,VWG,Gluten||State:||Powder|
|Appearance:||Light Yellow Powder||Grade:||Feed Grade,Feed Additives|
|Cas No.:||8002-80-0||Shelf Life:||24 Months|
|Packaging:||Bag,25 Kg / Bag Or Tons Bag||Application:||Feed Additive,Additive For Aquaclture Feed|
natural vital wheat gluten,
vital wheat gluten nutrition
Wheat gluten powder (Wheat protein powder) for feedstuff use, as ingredient of protein nutrition, for marine aquaculture and freshwater aquaculture such as eel, shrimp, salmon and so on
Brief introduction and application:
Vital Wheat Gluten is a insoluble protein and has much advantages such as high protein content, high adhesive, high digesting rate, high water absorption.
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.
Wheat gluten (active wheat gluten flour) is a kind of natural plant protein extracted from wheat flour and is also a kind of nutritious plant protein resource consisting of multi-amino acids. It has strong hygroscopicity, viscoelastic extension, film formability, adhesion heat coagulability and liposuction emulsifiability, takes on mild and mellow flavor, somewhat has a variety of unique physical properties of grain, meeting multi-functional requirements of food and providing a basic raw materials featuring multi-functions, attracting appearance, nutrient and economic value for developing new food field.
|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.
other related Vital wheat gluten pictures:
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