|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|
|Shelf Life:||24 Months||Einecs No.:||232-317-7|
|Cas No.:||8002-80-0||Other Names:||Vital Wheat Gluten,VWG,Gluten|
|Application:||Food Additive,Additive For Bread,Food;Health Care; Flavoring,Food And Pharma Grade||Packaging:||Bag,25 Kg / Bag Or Tons Bag|
|Appearance:||Light Yellow Powder||Type:||Nutrition Enhancers|
wheat contains protein,
seitan wheat gluten
Vital wheat gluten powder for baking foods, pasta foods, sausage foods and so on
About vital gluten
The vital gluten is also known as wheat gluten or gluten flour. A kind of powder product 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 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.
Application OF Vital Wheat Gluten
Vital Wheat gluten is a meat-like, vegetarian food product, sometimes called seitan, mock duck, gluten meat, or wheat meat.
Vital Wheat gluten is made from the gluten, or protein portion, of wheat, and used as a meat substitute, often to imitate the flavor and texture of duck, but also as a substitute for other poultry, pork, beef, and even seafood.
Wheat gluten is produced by rinsing wheat flour dough in water until the starch separates from the gluten and washes away.
Wheat gluten(Vital wheat gluten) could be used as natural additive to be added into flour to produce wheat powder for bread, needle, dumpling and fine dried noodles.
Vital wheat gluten can be used as protein ingredient in pet food manufacturing too.
|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.
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 confirmtion, 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.