![Organic Vital Wheat Gluten](jpg/wheat-gluten0bc94079-4466-4b95-8d0d-7f14718506d0-2.jpg)
Organic Vital Wheat Gluten
2. Product code: NNNA014.
3. Part used: Wheat seed.
4. Appearance: Off-white fine powder.
5. Extracted from wheat(flour)natural protein 82%.
6. Origin: China.
7. Storage: Cool, dry, darkness, & ventilate.
8. Shelf life: 2 Years.
9. Remark: Customized specifications can also be achieved.
Best Vital Wheat Gluten
Organic Vital Wheat Gluten, also known as active wheat, is a wheat protein product with high viscoelasticity after hydration, which is obtained by separating and removing the non-protein components (starch or other carbohydrates, etc.) of wheat or wheat flour. Also known as wheat gluten protein, it is a powdered product made by separating, extracting, and drying the protein in wheat. Gluten is a sticky and elastic substance converted from protein in flour. Prolamin and gluten are the two major components of gluten, and the proper ratio between them is the basis for imparting good processing quality to wheat.
PRODUCT NAME: Organic Vital Wheat Gluten | PART USED: Wheat Seed |
PRODUCT CODE: NNNA014 | FREE SAMPLE: 200g |
LATIN NAME: TriticumaestivumLinn. | ORIGIN: China |
Test Report Physical/Chemical
APPEARANCE: Fine powder | COLOR: Offwhite |
TASTE & ODOR: Characteristic | PROTEIN (6.25 dry base) >82% |
MOISTURE: < 10% | CRUDE FAT:<2.0% |
ASH:<1.0% | PARTICLE SIZE: 80-100mesh |
WATER ABSORPTION: >170 | GLUTEN INDEX:<20 |
SOY ALLERGEN<5ppm | HEAVY METAL : Pb<0.2ppm Al<100ppm As<0.1 ppm |
PESTICIDE RESIDUE<0.02ppm | |
THICKNESS: 99% pass 70 mesh ;95% pass 80 mesh |
Microbiological
TPC (CFU/GM) < 10000 cfu/g | MOULD & YEAST < 50cfu/g |
ENTEROBACTERACAE<10 cfu/g | COLIFORMS<10 cfu/g |
PATHOGENIC BACTERIA: Negative | SALMONELLA: Negative |
STAPHYLOCOCCUS: Negative | LISTERIA MONOCYTOGENES: Negative |
AFLATOXIN (B1+B2+G1+G2)<10PPB | BAP<10PPB |
Main Benefits of Wheat Gluten Powder
![wheat gluten.jpg](jpg/2022070814110836b1362cde324981843cc11f843b3712.jpg)
1. The main use of gluten is in yeast dough, where gluten acts as a binder in the doughs of various bread products and baked goods. Yeast-based doughs gain elasticity from gluten, helping the dough rise and retain its shape. Gluten powder usually gives the final product a chewy texture. Another property of gluten is its absorptive ability.
2. Gluten is mainly made with some flour and contains a lot of vegetable protein. Eating some gluten extract in moderation can effectively absorb the protein in it, which can increase skin hydration and delay skin aging. and has the effect of whitening the skin.
3. The nutritional value of wheat gluten is very high, and it contains a lot of calcium ions, inorganic salts, potassium ions, and other ingredients. It can enhance the body's immunity, promote intestinal peristalsis, increase the strength of bones, and can also play a certain role in reducing swelling and eliminating troubles.
Storage & Package
Bulk Package | 25 kg/bag, 1000 kg/Fiber bag |
Lead time | 7 days after your order |
Shelf time | 24 months and these ingredients will arrive with 90% of shelf life reminding |
Storage | Cool, dry, and ventilate |
FAQ
Q: What kind of certification do your products have?
A: They are certified by USDA/EU Organic, BRC, KOSHER, HALAL, and ISO22000.
Q: Do you support the free samples for our test? What's the MOQ?
A: Yes, we can supply a free 100g sample for your test.MOQ:25kg.
Q: Can the product open TC??
A: Sure, we can issue TC.
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