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Wheat Gluten or vital wheat gluten
CAS No.: 8002-80-0;
wheat gluten is also called vital wheat protein, is a good modifying agent of dough, is a high-protein polymer separated from the wheat, made up of all kinds of of aminophenol, is rich in vegetable protein nutritional resources. Because of their unique viscoelastic, extension, coagulation and film, emulsion liposuction, is widely used in the food industry as the basis raw materials, and, it is used in the production of high-quality and diverse food. At the same time, it is also widely used in animal feed, packaging, clothing and other industries.
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PRODUCT INDEX
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| Appearance | Pale yellow powder |
| Taste and smell | Neutral,No special smell |
| Moisture | Max.8% |
| Protein(%) | Min.75% |
| Ash | Max.1% |
| Fat | Max.0.2% |
| Water absorption | Min.170% |
| Fineness | Min.99% |
| Total plate count | Max.1000 cfu pre gram |
| Coliforms | Max.30MPN per 100grams |
| Pathogenic bacterium | Negative |
| In addition:The information given is based on laboratory and field experience. If you have any other special requirement, pls email us freely. | |
| Packing | 25kgs,1000kgs. Paper or PP bag,Customized sizes are also available. |
| Storage | stored in dry and ventilated place,away from light. |
| Shelf Life | 24months
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Jessica