VITAL WHEAT GLUTN

Dosage:

In the processing of aquatic products: Add 2-4% gluten in fish cakes to use its strong water absorption and ductility to strengthen the elasticity and cohesiveness of fish cakes. In the production of fish sausages, adding 3-6% gluten can change the defects of product quality degradation introduced by high temperature treatment.

TEST ITEM	SPECIFICATION	RESULTS
Appearance	Light yellow powder	Pass
Smell & taste	No sour or peculiar smell	pass
Moisture	Max.10﹪	7.8%
PROTEN(N.x 6.25 on dry basis)	Min.82%	83.1%
Ash (dry base)	Max.2.0﹪(on dry basis)	0.86%
Water absorption (dry base)	Min.150﹪(on dry basis)	157%
Sieve (pass 90meshes)	≥95%	96%
conclusion	Pass

Product Type: Gluten

CAS No.:8002-80-0

EINECS No.:232-317-7

Packing:

25kgs, packed in paper or customized size are also available,

22mts per 20’fcl

Application:

Vital wheat gluten is a good modifying agent of dough, is a high-protein polymer separated from the wheat, made up of all kinds of amino acids, is rich in vegetable protein nutritional resources. Because of their unique viscoelastic, extension, coagulation and film, emulsion liposuction function.

VITAL WHEAT GLUTN

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