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Hydrolyzed Wheat Protein Powder uses enzymatic hydrolysis technology to break down wheat protein into smaller peptides or amino acids, significantly reducing its molecular weight. This process improves solubility and bioavailability, making the product easier for the body to absorb. It may also reduce allergenicity, making it suitable for applications requiring high digestibility and absorption efficiency.
| Product Name | Hydrolyzed Wheat Protein Powder |
| Protein | 70%-90% |
| Appearance | Light gray to yellow Powder or granule form, no caking |
| OEM | YES |
| Sample | Available |
| Package | 1KG/Bag, 25KG/Drum |
| MOQ | 1KG |
| Shelf Life | 2 Years |
| Storage | Seal well and store in a dry, cool place. |
| Test Items | Test Standard |
|---|---|
| Product Name | Hydrolyzed Wheat Protein |
| Appearance | White, yellow, light yellow, light gray |
| Taste and smell | Has the unique taste and smell of the product, no other odor |
| State | It is in the form of fine powder with no agglomeration. |
| Gardner Color (35% solution) | 0-8 |
| Total protein (dry basis)/(g/100g) | ≥80.0 |
| Total nitrogen | 13-15 |
| Oligopeptide | ≥60.0 |
| Relative molecular mass less than 2000 Proportion of protein hydrolyzate/% | ≥85.0 |
| Average molecular weight | 1100-2500 |
| Moisture (g/100g) | ≤7.0 |
| Ash content(g/100g) | ≤7.0 |
| Total number of colonies (CFU/g) | n=5, c=2, m=10000, M=30000 |
| Coliforms (MPN/g) | n=5, c=2, m=0.3, M=1 |
| Mold (CFU/g) | n=5, c=2, m=25, M=50 |
| Yeast (CFU/g) | n=5, c=2, m=25, M=50 |
| Lead (calculated as Pb) mg/kg | ≤0.15 |
| Arsenic (calculated as As) mg/kg | ≤0.5 |
| Chromium (calculated as Cr) mg/kg | ≤1.0 |
| Cadmium (calculated as Cd) mg/kg | ≤0.1 |
| Total mercury (measured as Hg) mg/kg | ≤0.02 |
| Benzopyrene μg/kg | ≤2.0 |
| Salmonella/25g | n=5, c=0, m=0 |
| Staphylococcus aureus/25g | n=5, c=0, m=0 |
Available Packaging: Aluminum Foil Bags | Cardboard Drums | Cartons
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