Vital Wheat Gluten
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Category：Other Food Additives Own Brand：MT /MOQ:100KG /From China/ B2B only.
Introduction
Product name: Vital Wheat Gluten Gluten, also known as active gluten flour and wheat gluten, it is a natural protein extracted from wheat (flour). It is composed of a variety of amino acids, containing 15 kinds of essential amino acids, and the protein content is as high as 75%-85%. It is a kind of plant protein resource with rich nutrition, good quality and low price.
Description
It occurs as a cream to light tan, free-flowing powder. It is the water-insoluble complex protein obtained by water extraction of wheat or wheat flour. It is soluble in alkalies, and partly soluble in alcohol and dilute acids. Vital Wheat Gluten is characterized by high viscoelasticity when hydrated, while Devitalized Wheat Gluten has lost this character because of denaturation by heat.
Applications
It also known as active gluten flour and wheat gluten, it is a natural protein extracted from wheat (flour). It is composed of a variety of amino acids, containing 15 kinds of essential amino acids, and the protein content is as high as 75%-85%. It is a kind of plant protein resource with rich nutrition, good quality and low price. It is mainly composed of gliadin with small molecular weight, spherical shape and good extensibility, and gluten with large molecular weight, fibrous shape and strong elasticity. When gluten absorbs water, it forms wet gluten with a network structure, which has good viscosity, elasticity, extensibility, thermal coagulation, film-forming and emulsifying properties. It is an excellent dough improver, which is widely used in the production of bread, noodles and instant noodles. It can also be used as a water-retaining agent for meat products and a basic raw material for high-end aquatic feeds. Gluten is also an effective way to increase the content of plant protein in food.
| Attribute | Details |
|---|---|
| Name | Vital Wheat Gluten |
| CAS Number | 8002-80-0 |
| Appearance | Light yellow to beige powder |
| Protein Content | High, typically 75%-85% |
| Properties | – Sticky, elastic, and extensible – Excellent water absorption and film-forming abilities |
| Applications | – Used in bread, noodles, and instant noodles to improve dough quality – Acts as a binder and water retainer in meat products – Enhances texture and nutritional value in various foods |
| Storage Conditions | Store in a cool, dry place, away from moisture and heat |
| Packaging | Commonly packaged in 25 kg Kraft paper bags or larger bulk bags |
| EINECS Number | 232-317-7 |
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