| ≥1 piece |
1.Synonyms
Glutens; WHEAT GLUTEN; GLUTEN; Gluten (wheat); gluten crude; TRITICUM VULGARE (WHEAT) GLUTEN; gluten from wheat
2. USE:
The high protein and excellent vitality of Ante's gluten makes it the protein of choice in all bakery applications. In food industry, it is an effective method to increase the content of plant protein in food. As a natural product, it is a kind of flour modifier. vital wheat gluten also can be applied in Hydrolysed Gluten, Baked Cake, Sausage, Soy Chicken, Canned Meat and so on.
In beverage industry, Vital Wheat Gluten can be used to replace α - starch as a sort of binder, applied in feed grade. It also can be used to replace the fish meal as a source of protein, and make the composition of amino acid more reasonable. Furthermore, in the use of puffed feed, it can be used to improve the appearance of feed product without limit in quantity added.
| 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 |
< 100 CFU/g |
| 10 |
COLIFORM |
≤70 MPN/100g |
< 70 MPN/100g |
| |
AS |
≤0.1PPM |
< 0.1PPM |
| 12 |
LEAD |
≤0.2PPM |
< 0.2PPM |
| 13 |
ALUMINIUM |
≤ 100PPM |
< 100PP |