Hot Sale Hydrolyzed Wheat Protein for Food Vital Wheat Gluten

Product Description

Vital Wheat Gluten

Wheat gluten is separated and extracted from high-quality wheat by three-phase separation technology. It contains 15 kinds of essential amino acids and has many characteristics such as strong water absorption, viscoelasticity, extensibility, film formability, adhesion thermocoagulability, liposuction emulsification and so on.

Physical & Chemical Index

Parameter	Specification	Parameter	Specification
Protein (dry basis, Nx6.25)	≥82.0%	Water Absorption Rate	≥160%
Moisture	≤8.0%	Particle Size(100 mesh)	≥95%
Ash(dry basis)	≤1.0%	Fat	≤1.0%

Microbiological Index

Test Item	Limit
Total plate count	≤30000cfu/g
E.coli	Negative
Salmonella	Negative

Product Packaging

25kg/bag Specification

Packing: Kraft bag + plastic bag, 25kg/bag.

Transportation & Storage:
Without pallet: 22MT/20’GP, 26MT/40’HQ
With pallet: 18MT/20’GP, 26MT/40’HQ

Store in a dry and cool place, keep away from material with strong odor, best storage temperature: below 25℃.

Applications & Uses

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 a natural additive to be added into flour to produce wheat powder for bread, noodles, dumplings and fine dried noodles.

Certifications

Manufacturing Capacity & Technology

The manufacturing facility processes 300,000 tons of wheat annually. It extracts wheat flour, wheat gluten (wheat protein), and wheat starch layer by layer utilizing wheat as raw material. B-grade wheat starch and pentosan are successfully converted into high-quality alcohol and feed.

The plant operates an advanced industrial chain of deep processing circular economy. The wheat gluten production line adopts state-of-the-art three-phase horizontal screw centrifuge separation technology to realize completely closed and clean production.

Frequently Asked Questions (FAQ)

What is Vital Wheat Gluten?

Vital Wheat Gluten is a natural vegetable protein extracted from high-quality wheat. By removing the starch component of wheat flour through physical separation, a concentrated protein remains which features excellent viscoelasticity and water absorption properties.

How does Vital Wheat Gluten benefit baking applications?

When added to flour, Vital Wheat Gluten enhances the gas retention, dough elasticity, and structural strength of bakery products. It improves the volume, texture, and chewiness of breads, noodles, and dumplings.

What is the recommended storage temperature and condition?

It should be stored in a dry, cool, and well-ventilated area away from strong odors. The optimal storage temperature is below 25°C to preserve its viscoelastic properties and prevent quality degradation.

Can Vital Wheat Gluten be used in vegetarian or vegan diets?

Yes. It is highly valued as a plant-based protein source used to manufacture mock meats (such as seitan, mock duck, and vegetarian beef or pork options) due to its meat-like fiber structure and texture.

What is the protein content level of your product?

Our Vital Wheat Gluten maintains a premium standard with a dry basis protein (N x 6.25) level of ≥82.0%, ensuring excellent functional performance across various food applications.

Product Detail

Hot Sale Hydrolyzed Wheat Protein for Food Vital Wheat Gluten

Product Description

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Product Detail

Hot Sale Hydrolyzed Wheat Protein for Food Vital Wheat Gluten

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