75% Vital Wheat Gluten,China SONEF price supplier

 

Vital Wheat Gluten is is a rich source of vegetable protein, with a protein level above 75% and kinds of amino acids, including 15 kinds of essential amino acids for human body. Vital wheat gluten is a green flour gluten fortifier with excellent quality, widely used for the manufacture of fortified flour which can be applied in making bread, noodles and instant noodles. It is also used as the water-retaining agent in the meat products and the basic material of high-grade aquatic feed.

 

Usage:

 

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.

 

CERTIFICATE OF ANALYSIS:

 

 

PRODUCT NAME : WHEAT GLUTEN ClASS II
NO.	ITEM	SPECIFICATION	ANALYSIS RESULT
1	APPEARANCE	LIGHT YELLOW POWDER	LIGHT YELLOW POWDER
2	ODOUR	GRAIN FRAGRANCE	GRAIN FRAGRANCE
3	MOISTURE	≤8.0%	6.16%
4	ASH(DRY BASE)	≤1.0%	0.54%
5	PROTEN(DRY BASE) (N*6.25) PROTEN(DRY BASE) (N*5.7)	≥82.5% ≥75%	82.56%  75.3%
6	HYDROSCOPICITY (DRY BASE)	≥170%	170.6%
7	GRANULARITY (PASS 200µm)	CB30≥99.5% CB36≥95%	CB30:99.6%; CB36:97.5%
8	FAT(DRY BASE)	≤1.0%	1.0%
9	TOTAL BACTERIAL COUNT	≤100 CFU/g
10	COLIFORM	≤70 MPN/100g
11	AS	≤0.1PPM	<0.1PPM
12	LEAD	≤0.2PPM	<0.2PPM
13	ALUMINIUM	≤100PPM	<100PPM