|Place of Origin:||CHINA|
|Minimum Order Quantity:||22 TON|
|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|
|Packaging:||Bag,25 Kg / Bag Or Tons Bag||Einecs No.:||232-317-7|
|Cas No.:||8002-80-0||Other Names:||Vital Wheat Gluten,VWG,Gluten|
|Application:||Feed Additive,Additive For Aquaclture Feed||Shelf Life:||24 Months|
|Appearance:||Light Yellow Powder||Grade:||Feed Grade,Feed Additives|
|Type:||Feed Nutrition Enhancers||Certification:||ISO,HACCP,KOSHER|
Light Yellow Natural Vital Wheat Gluten Powder Additive For Aquaclture Feed
Brief introduction and application:
Vital Wheat Gluten Food Additives is,FOOD GRADE, a light-yellow powder with the fragrance of wheat smell. It is a natural plant protein and nutritious food material, extracted from the wheat flour. Protein content is 75% minimium. It is composed by several types of amino acids with active protein source. Because of its unique elasticity, extensibility, hot solidification and film forming, it has been widely applied in food, beverage and animal feed industry.
Normally, vital wheat gluten 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.
|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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