SehatiCore Supplement
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| Model NO. | vital wheat gluten |
| Packaging Material | Plastic |
| Storage Method | Normal |
| Shelf Life | >12 Months |
| Nutrient Composition | Protein |
| Resource | Natural |
| Active Substance Content | 61%~90% |
| Specification | 25kg/bag, 1000kg/bag |
| Origin | China |
| HS Code | 1109000000 |
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.
We maintain full sets of industry-leading certifications to ensure quality and compliance:
The outer is paper-polymer bag, the inner is food grade polythene plastic bag. Net weight: 25kg /bag.
| Model Number | VITAL WHEAT GLUTEN |
| Appearance | Light Yellow |
| Protein (dry basis, Nx6.25) | Min 82 |
| Moisture (%) | Max 8.0 |
| Fat (%) | Max 1.0 |
| Ash (dry basis, %) | Max 1.0 |
| Water Absorption Rate (%) | Min 160 |
| Particle Size (80 mesh, %) | Min 95 |
| Total plate count | Max 20000cfu/g |
| E.coli | Negative |
| Salmonella | Negative |
Adding 2-3% wheat gluten powder can obviously improve water absorption and enhance stirring resistance of dough, shorten fermentation time, and increase volume. It makes the texture delicate, improves color, elasticity, and taste, while prolonging storage life.
Adding 1-2% wheat gluten powder improves processing properties like pressure, bending, and tensile resistance. It increases the tenacity of noodles, making them soak-resistant and heat-resistant with a slippery, non-sticky texture.
