Product Information
Wheat gluten (CAS No. 8002-80-0), also known as vital wheat gluten, is a light yellow powder. It is a natural protein complex extracted from wheat flour, primarily composed of gliadin and glutenin. It possesses excellent elasticity, extensibility, and water absorption properties, and is widely used in food, animal feed, and other industries, making it an important natural protein ingredient.
Product Description
|
CAS |
8002-80-0 |
|
EINECS |
232-317-7 |
|
HS Code |
1109000000 |
|
Appearance |
Light yellow powder |
|
Packaging |
25kg/bag,22tons/ 20'GP Container |
COA
|
TEST ITEM |
||
|
ITEM |
STANDARD |
TESTRESULT |
|
APPEARANCE |
LIGHT YELLOW POWDER,GRAIN FRANGRANCE |
PASS THE TEST |
|
MOISTURE% |
8MAX |
5.03 |
|
PROTEIN(NX 6,25)% |
82MIN |
84.17 |
|
ASH(ON DRY BASIS)% |
1.0MAX |
0.63 |
|
FAT(ON DRY BASIS)% |
1.0MAX |
0.77 |
|
WATER ABSORPTION(ON DRY BASIS)% |
150MIN |
170 |
|
SIZE% |
60MESHES SEIVER PASSING THROUGH 80MESHES SEIVER PASSING THROUGH |
99.86 97.78 |
|
TOTAL PLATE COUNT(/GM) |
1000MAX |
COMPLIES |
|
YEAST & MOULDS(/GM) |
100MAX |
COMPLIES |
|
COLIFORMS(/GM) |
5MAX |
COMPLIES |
|
SALMONELLA(/GM) |
25MAX |
ABSENT |
|
AFLATOXIN B1, B2, G1, G2 |
15MAX |
NOT DETECTED |
Uses and Applications
- Food Processing: Used as a flour improver to enhance the elasticity, chewiness, and texture of baked goods such as bread, steamed buns, and noodles; as a core ingredient in vegetarian products (vegetarian meat, vegetarian sausages) to simulate the chewing texture of meat; and also used in meat and aquatic products to enhance binding and water retention.
- Feed Industry: Used as a high-protein feed additive in livestock and aquaculture to supplement the protein needs of animals, improving growth performance and feed conversion rate.
- Other Fields: Used in the preparation of biodegradable materials, such as biodegradable films and tableware; also used as a raw material for industrial adhesives and coatings, or in the fermentation industry to produce amino acids and enzyme preparations.
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