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No Smell Gluten Forming Proteins / Organic Vital Wheat Gluten Flour Insoluble In Water

No Smell Gluten Forming Proteins / Organic Vital Wheat Gluten Flour Insoluble In Water

    • No Smell Gluten Forming Proteins / Organic Vital Wheat Gluten Flour Insoluble In Water
    • No Smell Gluten Forming Proteins / Organic Vital Wheat Gluten Flour Insoluble In Water
    • No Smell Gluten Forming Proteins / Organic Vital Wheat Gluten Flour Insoluble In Water
  • No Smell Gluten Forming Proteins / Organic Vital Wheat Gluten Flour Insoluble In Water

    Product Details:

    Place of Origin: CHINA
    Brand Name: WHEAT
    Certification: ISO,HACCP,HALAL, KOSHER
    Model Number: Powder

    Payment & Shipping Terms:

    Minimum Order Quantity: 22 TON
    Price: Negotiation
    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
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    Detailed Product Description
    Other Names: Vital Wheat Gluten,VWG,Gluten Einecs No.: 232-317-7
    Application: Feed Additive,Additive For Aquaclture Feed Certification: ISO,HACCP,KOSHER
    Cas No.: 8002-80-0 Packaging: Bag,25 Kg / Bag Or Tons Bag
    Appearance: Light Yellow Powder Type: Feed Nutrition Enhancers
    Shelf Life: 24 Months Grade: Feed Grade,Feed Additives
    High Light:

    plain flour gluten

    ,

    vital gluten powder

    No Smell Gluten Forming Proteins / Organic Vital Wheat Gluten Flour Insoluble In Water
     
    Brief Introduction:
     

    Vital Wheat gluten is a natural grain protein abstracted from wheat, with an appearance of light yellow powder. It is composed of various amino acids, in which 15 kinds are necessary for human body. It's characteristics include strong hydroscopicity, viscoelasticity, extensibility, film frmability, adhesion thermosetting property and liposuction emulsification.
    It also imparts firmness to organic pasta and noodles and is used to enhance the protein content of breakfast cereals and snacks.

     

    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.

     

    Product Characteristics:

    Form Powder
    Color Slightly yellowish
    Smell No smell
    Flavour Natural wheat

     

    Physical-chemical parameter

    Moisture 9.0% Max.
    Protein (Nx6.25) 82.2% Min.
    Protein (Nx5.7) 75.0% Min.
    Ash 1.0% Max.
    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
    Carbonhydrates 13.80 g
    Protein 75.00 g
    Total fat 1.20 g
    Saturated fat 0.27 g
    Trans fac None
    Fibre 0.60 g
    Soidum (Na) 29.00 mg

     

    GMO:

    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.

     

    Shelf life:

    Total product shelf life of bulk delivered material is 24 months after production date if stored under recommended storage conditions. & storage conditions

     

    Storage condition:

    Store product in a dry and clean area (< 20°C, < 60% RH) away from odorous materials. And stock should undergo regular rotation.

     

    Packaging :

    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.

     

    No Smell Gluten Forming Proteins / Organic Vital Wheat Gluten Flour Insoluble In Water

     

    No Smell Gluten Forming Proteins / Organic Vital Wheat Gluten Flour Insoluble In Water

     
     

    FAQ

    1. What's your payment terms?
    T/T, L/C, D/A, D/P, Western Union, Money Gram and other.
     
    2. What's your delivery time?
    According to the quantity of order. Usually we will arrange the shipment in 5-8 days.
     
    3. How about the packing?
    Usually we provide the packing as 25 kg / bag or 1000 kg / bag. Of course, if customer have special requirements on them, we will make accordingly.
     
    4. How about the validity of the products?
    Generally 24 months.

    Contact Details
    Henan Wheat Import And Export Company Limited
    Send your inquiry directly to us (0 / 3000)

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