Vital Wheat Gluten

Other name: Glutens, Vital Gluten, Wheat Gluten, Gluten from wheat.

Appearance: Light Yellow Powder

Taste and smell: Normal taste, grain sweet smell

Water absorption rate: ≥150%(on dry basis)

Moisture: ≤ 9%

Ash: ≤ 1.0%

Protein(on dry basis): ≥75%

Total Plate count: ≤10000 cfu/g

Yeast & moulds: ≤200 cfu/g

Granularity: 95% Sieve 80 mesh

Shelf life: Two years

Packing: 25 kg/drum or bag

Introduction:

Vital wheat gluten is a natural vegetable protein derived from wheat or wheat flour with the starch removed. It consists of relatively high gluten content and plays as functional protein due to its good water absorption capacity and viscoelasticity of formed dough when hydrated.

Application:

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.

The high protein and excellent vitality of Ante's gluten makes it the protein of choice in all bakery applications.  In food industry, it is an effective method to increase the content of plant protein in food. As a natural product, it is a kind of flour modifier. Vital Wheat Gluten also can be applied in Hydrolysed Gluten, Baked Cake, Sausage, Soy Chicken, Canned Meat and so on.

In beverage industry, Vital Wheat Gluten can be used to replace α- starch as a sort of binder, applied in feed grade. It also can be used to replace the fish meal as a source of protein, and make the composition of amino acid more reasonable. Furthermore, in the use of puffed feed, it can be used to improve the appearance of feed product without limit in quantity added.