wheat glutens 93384-22-6 as the Food additive price
1. 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.
2. Wheat gluten could(Vital wheat gluten) be used in food industry to produce gluten, bran dough, ham sausage, steamed bean curd roll vegetarian"chicken", luncheon meat and canned food, etc.
3. Wheat gluten(Vital wheat gluten) could be used to replace a-starch to be used in the feed of eel and turtle, or used as a protein resource to replace fish powder.
4. Wheat gluten(Vital wheat gluten) could be used in bulked feed to offer protein and improve the outlook of feed. Moreover, wheat gluten also can be used to increase the vegetable protein assay of food.
Product Paramenters
wheat glutens 93384-22-6 as the Food additive price
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Item
Spec
Name
wheat gluten( Vital wheat gluten )
CAS No.
8002-80-0
Appearance
White/Yellow flowing Powder
Water Absorption rate
≥150%(on dry basis)
Moisture
≤ 9%
Ash
≤ 1.0%
Protein(on dry basis)
≥75%
Total Plate count
≤10000cfu/g
Yeast&moulds
≤200cfu/g
Staph.aureus
absent in 25 gram
Salmonella
absent in 25gram
granularity
95% Sieve 80 mesh
Smell
Normal taste,grain sweet smell
Packing
25kg/drum or bag
Functional characteristics
Viscoelasticity
The gliadin molecules in gluten meal are spherical and have a small molecular weight, which has extensibility, but little elasticity; the gluten molecules are fibrous, which has a large molecular weight, has elasticity, but little extensibility. The combined effect of these two makes gluten flour have a unique viscoelasticity not found in other plant proteins.
Water absorption
The gluten flour contains more hydrophobic amino acids. After contact with water, high-quality gluten can absorb twice the amount of water [3], and a layer of wet gluten network structure can be formed on the periphery, resulting in low dissolution of gluten protein. Properties, affecting its other emulsifying properties, foaming properties and other functional properties. This water absorption of gluten flour can increase product yield and extend the shelf life of food.
Emulsification
Protein solubility will affect emulsification. At its isoelectric point pH value, the solubility is the lowest, and the isoelectric point pH of gluten flour is in the acid-base range of most foods, so the emulsification is also poor.
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