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South Africa
連絡先担当者 Mr. Lowe
MEZZANNINE FLOOR,THE WALE STREET CHAMBERS,38 WALE STREET, Cape Town, Other
The vital gluten is also known as wheat gluten or gluten flour. A kind of powder product that chooses wheat flour as its raw material and then separates, extracts and dries the flour protein contained in it. The vital gluten mainly consists of gliadin and glutenin with a protein content up to *5%. It feathers hygroscopicity, toughness, extensibility, formability, adhesion heat coagulability and liposuction, which are not available in other kings of protein. So many unique physical properties make the vital gluten indispensable in food industry, grain industry, textile industry, paper-making industry, chemical industry and high precision feed as gluten fortifiers, and protein additives.
Gluten Series
Protein *5% (N*5.7)
Vital Wheat Gluten food grade
Vital Wheat Gluten
Light yellow powder
*5 KG/BAGS
| Items | Standards |
| Apperance | Light yellow powder |
| Protein(N 5.7 on dry basis) | ≥ *5%/*8% |
| Ash | ≤1.0 |
| Moisture | ≤9.0 |
| Water Absorption (on dry basis) | ≥**0 |
| E.Coli | Absent in 5g |
| Salmonella | Absent in *5g |
ITEM |
STANDARD |
RESULTS |
|
Apperance |
Light yellow powder |
Passing test |
|
Protein(N 5.7 on dry basis) ≥ % |
*5 |
*5.8 |
|
Ash≤% |
1.0 |
0.*5 |
|
Moisture ≤% |
9.0 |
7.8 |
|
Fineness(through **8micron) ≥ % |
*5 |
*8 |
|
Water Absorption (on dry basis) ≥ % |
**0 |
**2 |
|
E-COLI |
Absent in 5g |
Absent |
|
Salmonella |
Absent in *5g |
Absent |
|
Moulds & Yeasts |
<**0/G |
conform |
|
Cd |
<0.1 mg/KG |
conform |
|
Pb |
<0.5 mg/KG |
conform |
|
Organic and Mineral Impurities |
Not Allowed |
conform |
|
Injects and Remaings |
Not Allowed |
conform |
Application:
1. Bread: Add 1% to
3% of wheat gluten (depending on gluten content of flour) to
increase dough strength, viscoelasticity, extensibility and
stability, keep gases generated in proofing period, control
expansion and keep uniform volume. Gluten is renowned for
maintaining form, improving bread quality, prolonging aging time
and providing nourishment and is totally distinctive from other
chemical gluten agents!
2. Instant noodles,
longevity noodles, noodles: Add 1% to 2% of wheat gluten to
increase the toughness of noodles. The processing noodles are
renowned for being uneasy for breakage, boiling and soaking for a
long time, pliable and delicious.
3. Meat products
such as ham sausage, sandwich and luncheon meat: Wheat Gluten is
the best caking agent and filling agent for meat products and
especially can replace lean meat in part when it is added to
fish, sausage and meat cans to increase elasticity and density,
decrease animal fat and cholesterol content, increase output and
prolong shelf life.
4. Raw material for
assorted vegetables, delicious gluten, bean curd drumsticks and
bean curd sausage: Wheat gluten can change food structure and
flavor and provide nourishment. As a kind of low fat and
non-alcohol product, it is a kind of popular nutrient food among
families in the world.
5. Basic raw
material for the high-grade fine fodders for prawn, eel, crab and
valuable fries. Wheat gluten can increase nutritious value of
fodders by virtue of multi-ammonia-acid high protein, increase
fodder utilization in the water by virtue of viscoelasticity and
reduce pollution of water resources.
