
Wheat gluten is a natural grain protein abstracted from wheat, with an appearance of light yellow powder. It is composed of various amino acids. It's characteristics include strong hydroscopicity, viscoelasticity, extensibility, film frmability, adhesion thermosetting property and liposuction emulsification.


item | value |
CAS No. | 11078-31-2 |
EINECS No. | 232-317-7 |
FEMA No. | 232-317-7 |
Place of Origin | China |
Type | Emulsifiers, Flavoring Agents, Nutrition Enhancers, Stabilizers |
Brand Name | QUFENG |
Model Number | 11090000 |
Appearance | Light Yellow |
Protein(dry basis,Nx 6.25,%) | Min 82 |
Moisture(%) | Max 8.0 |
Fat(%) | Max 1.0 |
Ash(dry basis,5%) | Max 1.0 |
Water absorption Rate(%) | Min 160 |
Particle size(80 mesh,%) | Min 95 |
Total plate count | Max 20000cfu/g |
E.coli | Negative |
Salmonella | Negative |
Application of Wheat gluten:
Vital Wheat gluten is a meat-like, vegetarian food product, sometimes called seitan, mock duck, gluten meat, or wheat meat.Vital Wheat gluten is made from the gluten, or protein portion of wheat, and used as a meat substitute, often to imitate the flavor and texture of duck, but also as a substitute for other poultry, pork, beef, and even seafood. Wheat gluten is produced by rinsing wheat flour dough in water until the starch separates from the gluten and washes away. 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.





