|Place of Origin:||CHINA|
|Minimum Order Quantity:||100 TON|
|Packaging Details:||Big ton-bags, 1000kgs each|
|Payment Terms:||L/C, D/A, D/P, T/T, Western Union, MoneyGram|
|Supply Ability:||10000 TON PER YEAR|
|Einecs No.:||232-317-7||Cas No.:||8002-80-0|
|Application:||Feed Additive,Additive For Aquaclture Feed||Other Names:||Vital Wheat Gluten Pellet,VWG,Gluten Pellet|
|Type:||Feed Nutrition Enhancers||Appearance:||Light Yellow Cylindrical Pellet|
|Shelf Life:||24 Months||Grade:||Feed Grade,Feed Additives|
fish food floating pellets,
High Protein Content Organic Vital Wheat Gluten Fish Farm Food Pellets
Pelleted wheat gluten for fish feed PRODUCT DESCRIPTION
Product label: wheat gluten feed.
Definition: wheat gluten is made from natural wheat crop.
Composition: wheat gluten.
Shelf life (Packed product) 24 months
|Protein (Nx6.25)||82.2% Min.|
|Protein (Nx5.7)||75.0% Min.|
|Diameter of pellet||4mm|
|Length of pellet||5-10mm|
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. Big polywoven bags. Net weight: 1000 kgs
2. 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 tast lab. You can send us your product specifications and requests,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 working days after order confirmed, 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.