| ≥1 piece |
Wheat gluten is one of the most widely used functional protein ingredients in the global food industry. It can be used alone or in combination with other functional ingredients. As a food ingredient, wheat gluten may be used as needed in food applications in accordance with Good Manufacturing Practice (GMP). Below are key application categories and recommended usage levels.
| Parameter | Specification |
|---|---|
| Grade | Food Grade |
| Form | Powder |
| Protein Content (dry basis) | ≥75% – 85% |
| Moisture | ≤8.0% |
| Ash (dry basis) | ≤1.0% |
| Fat (dry basis) | ≤10.0% |
| Water Absorption (dry basis) | ≥160% |
| pH Value | 5.0 – 6.5 |
| Particle Size | ≥99.5% |
| Total Plate Count | ≤30,000 CFU/g |
| Coliforms | ≤30 CFU/g |
| E. coli | Negative |
| Salmonella | Negative in 25g |
| Shelf Life | 24 months |
| Packaging Options | 25kg / bag |