Customization: | Available |
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CAS No.: | 8002-80-0 |
Formula: | C6h12o6 |
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Wheat gluten is separated and extracted from high-quality wheat by three-phase separation technology. It contains 15 kinds of essential amino acids and has many characteristics such as strong water absorption, viscoelasticity, extensibility, film formability, adhesion thermocoagulability, liposuction emulsification and so on.
Product Name
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Vital Wheat Gluten |
Model Number
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110900
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Appearance
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Light Yellow
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Protein(dry basis, 6.25%)
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Min 82
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Moisture(%)
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Max 8.0
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Fat(%)
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Max 1.0
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Ash (dry basis,%)
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Max 1.0
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Water absorption rate(%)
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Min 150
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Particle size
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1cm long, 0.3cm diameter
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Total plate count
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Max 20000cfu/g
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E.coli
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Negative
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Salmonella
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Negative
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In the production of instant noodles, vemicelli and dumplings, adding 1-2% wheat gluten powde can obviously improve the processing properties of products, such as pressure resistance (convenient for transportation and storage), bending resistance and tensile resistance, and increase the tenacity of noodles (improve taste), which is not easy to be broken, has soak resistance and heat resistance.Tasted slippery, non-sticky, rich in nutrition.