|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||Type:||Feed Nutrition Enhancers|
|Einecs No.:||232-317-7||Cas No.:||8002-80-0|
|Packaging:||Bag,25 Kg / Bag Or Tons Bag||Appearance:||Light Yellow Powder|
|Shelf Life:||24 Months||Grade:||Feed Grade,Feed Additives|
|Application:||Feed Additive,Additive For Aquaclture Feed||Certification:||ISO,HACCP,KOSHER|
High Protein Content Active Wheat Gluten Powder , Plain Flour Gluten 25 Kg / Bag
Wheat gluten is a fine paste modifying agent,which could oboviously improve the hydroscopicity of the paste and enhance the resistance to stir. It is widely used in the production of bread, noodles and instant noodles in order to enhance their tenacity. It is also a flour gluten fortifier which is used in the production of high gluten flour and bread flour. Besides, it can strengthen the products'elasticity, tenacity and water holding capacity when it is used in meat products.Meanwhile, it is the basic material of upscale aquatic feed. Due to its strong adhesive capacity, it is easy to be shaped to granule and after it is put into the water and soaked, the feed is covered in the network structure of the wet gluten and suspended in water, then the nutrition will not run and the raising utilization of the fish and seafood is greatly inproved. The use of wheat gluten is also an effective method to increase protein content of the foo
|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.