Vital Wheat Gluten, also known as active gluten flour and wheat gluten protein, is made from wheat (flour The natural protein extracted from powder is pale yellow with a high content of protein. 75% ~ 85%, containing 15 kinds of amino acids necessary for human body, which is a nutritious, an inexpensive source of plant protein.The most basic use of gluten is to adjust the protein content of flour.
The unique viscoelastic properties of gluten improve dough strength, mixing and handling properties. Wheat Gluten can bind fat and water while increasing protein content, which makes gluten widely used in meat, fish and poultry products Applications. In meat products, Wheat Gluten is used as a binder, filler or bulking agent. Another major use of gluten is as a vegetarian food to replace meat, and to produce artificial expensive meat, such as seafood.
Item | Specification |
APPEARANCE | Light Yellow Powder |
ODOUR | Grain Fragrance |
MOISTURE | ≤8% |
PROTEN(DRY BASE) (N*6.25) | ≥82.5% |
PROTEN(DRY BASE) （N*5.7） | ≥75% |
ASH(DRY BASe) | ≤1.0% |
HYDROSCOPICITY(DRY base) | ≥160% |
granularity | CB30≥99.5%，CB36≥95% |
FAT(DRY base) | ≤1.0% |
Abio-ARSENIC | ≤0.1 PPM |
LEAD | ≤0.2 PPM |
ALUMINIUM | ≤100 PPM |
Mould count | ≤100 CFU/g |
COLIFORM | <3mpn/g |
PACKING: 25KG NET IN PAPER BAG
STORAGE AND TRANSPORT:IN DRY AND COOL NORMAL TEMPERATURE
SHELF LIFE: 2 YEARS
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