China (Mainland)
Assessedsupplier
Wheat Gluten CAS NO.93384-22-6
- FOB Price: USD: 15.00-16.00 /Kilogram Get Latest Price
- Min.Order: 50 Kilogram
- Payment Terms: L/C,D/P,T/T
- Available Specifications:
FOOD GRADE(1-500)KilogramFOOD GRADE(1-500)Kilogram
- Product Details
Keywords
- VWG
- Food Ingredients
- Emulsifiers, Flavoring Agents, Thickeners
Quick Details
- ProName: Wheat Gluten
- CasNo: 93384-22-6
- Appearance: Light yellow powder
- Application: Vital Wheat gluten is a meat-like, veg...
- DeliveryTime: 1 week
- PackAge: 25 KG
- Port: ANY PORT ,CHINA
- ProductionCapacity: 10000 Kilogram/Month
- Purity: 99.5%
- Storage: It should be stored in a dry and venti...
- Transportation: air,sea
- LimitNum: 50 Kilogram
Superiority
| Bread: Add 1% to 3% of wheat gluten (depending on gluten content of flour) to increase dough strength, viscoelasticity, extensibility and stability, keep gases generated in proofing period, control expansion and keep uniform volume. Gluten is renowned for maintaining form, improving bread quality, prolonging aging time and providing nourishment and is totally distinctive from other chemical gluten agents! | ||||
| B) | Instant noodles, longevity noodles, noodles: Add 1% to 2% of wheat gluten to increase the toughness of noodles. The processing noodles are renowned for being uneasy for breakage, boiling and soaking for a long time, pliable and delicious. | |||
| C) | Meat products such as ham sausage, sandwich and luncheon meat: Wheat Gluten is the best caking agent and filling agent for meat products and especially can replace lean meat in part when it is added to fish, sausage and meat cans to increase elasticity and density, decrease animal fat and cholesterol content, increase output and prolong shelf life. | |||
| D) | Meat products such as ham sausage, sandwich and luncheon meat: Wheat Gluten is the best caking agent and filling agent for meat products and especially can replace lean meat in part when it is added to fish, sausage and meat cans to increase elasticity and density, decrease animal fat and cholesterol content, increase output and prolong shelf life. | |||
| E) | Basic raw material for the high-grade fine fodders for prawn, eel, crab and valuable fries. Wheat gluten can increase nutritious value of fodders by virtue of multi-ammonia-acid high protein, increase fodder utilization in the water by virtue of viscoelasticity and reduce pollution of water resources. | |||
Details
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 formability,adhension thermosetting property and liposuction emulsification.
Wheat gluten is a fine paste modifying agent,which could oboviously improve the hydroscopicity of the paste and enhance the resistance to stir. It is widely used in the production of bread, noodles and instant noodles in order to enhance their tenacity. It is also a flour gluten fortifier which is used in the production of high gluten flour and bread flour. Besides, it can strengthen the products'elasticity, tenacity and water holding capacity when it is used in meat products.Meanwhile, it is the basic material of upscale aquatic feed. Due to its strong adhesive capacity, it is easy to be shaped to granule and after it is put into the water and soaked, the feed is covered in the network structure of the wet gluten and suspended in water, then the nutrition will not run and the raising utilization of the fish and seafood is greatly inproved. The use of wheat gluten is also an effective method to increase protein content of the food.