Vital Wheat Gluten The Insoluble Protein for Improved Texture and
Elasticity in Dough for Baking and Cooking
Introduction of Vital Wheat Gluten
Vital wheat gluten(VWG) is a insoluble protein and has much
advantages such as high protein content, high adhesive, high
digesting rate, high water absorption.Can be used in many kinds of
food industry, obtained by physical extraction from quality hard
raw wheat. It is insoluble in water. This protein appears as a
fine, slightly yellowish powder and has a typical wheat taste.
Vital wheat gluten is commonly used in baking and cooking to
improve the texture, elasticity, and structure of dough,
particularly in bread-making. It is also a key ingredient in
vegetarian and vegan meat substitutes, such as seitan, due to its
high protein content and meat-like texture when cooked.
Main Uses of Vital Wheat Gluten
Vital wheat gluten(VWG) is the main ingredient in seitan (SAY-tan,
also known as “wheat meat”), which is a much loved meat substitute
and has first appeared during the 6th century as an ingredient in
Asian cuisine. To prepare seitan at home, you generally mix the
vital wheat gluten in its powdered form with spices and water to
form a dough.
When the gluten dough is steamed, baked, boiled or otherwise
cooked, it becomes chewy with a very meat-like texture – which is
what makes seitan (and vital wheat gluten) such a popular food
choice in the vegan community.
Product Characteristics:
| Form | Powder |
| Color | Slightly yellowish |
| Smell | No smell |
| Flavour | Natural wheat |
Physical-chemical parameter
| Moisture | 9.0% Max. |
| Protein (Nx6.25) | 82.2% Min. |
| Protein (Nx5.7) | 75.0% Min. |
| Ash | 1.0% Max. |
| Water absorption rate | 150% Min. |
| Percentage on sieve of 200μm | 2.0% Max. |
Nutritional information (For every 100g)
| Enery Value | 370 kcal or 1548 KJ |
| Carbonhydrates | 13.80 g |
| Protein | 75.00 g |
| Total fat | 1.20 g |
| Saturated fat | 0.27 g |
| Trans fac | None |
| Fibre | 0.60 g |
| Soidum (Na) | 29.00 mg |
GMO:
This product do not contain any ingredient of GMO origin as
mentioned in the EC Regulation No 1829/2003 on genetically modified
food and feed.
Shelf life:
Total product shelf life of bulk delivered material is 24 months
after production date if stored under recommended storage
conditions. & storage conditions
Storage condition:
Store product in a dry and clean area (< 20°C, < 60% RH) away
from odorous materials. And stock should undergo regular rotation.
Packaging :
1. Multilayer paper bags with poly-inner liner. Net weight: 25kgs
2. Big polywoven bags. Net weight: 1000 kgs
3. Other packing according to buyer's idea.
Labeling and marks
Language, Pattern and content details according to buyer's option.
Application in feed industry:
wheat protein powder can quickly absorb twice the weight of water
at 30-80 ° C, and the protein egg content of dry wheat protein
powder decreases with the increase of water absorption, which can
prevent water separation and improve water retention. When 3-4%
wheat protein powder is fully mixed with feed, it is easy to shape
into granules due to its strong adhesion ability. After being put
into water to absorb water, the beverage is enveloped in the
structure of wet gluten network and suspended in water. The
nutrition will not be lost and the utilization rate of fish can be
greatly improved.
FAQ
1. What's your payment terms?
T/T, L/C, D/A, D/P, Western Union, Money Gram and other.
2. What's your delivery time?
According to the quantity of order. Usually we will arrange the
shipment in 5-8 days.
3. How about the packing?
Usually we provide the packing as 25 kg / bag or 1000 kg / bag. Of
course, if customer have special requirements on them, we will make
accordingly.
4. How about the validity of the products?
Generally 24 months.
