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 ITEMSPECIFICATIONRESULTS
AppearanceLight yellow powderPass
Smell & tasteNo sour or peculiar smellpass
MoistureMax.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%
conclusionPass