Wheat gluten (gluten)

Wheat gluten (known as active gluten powder) is a high-quality wheat as raw material, processing and extraction of a natural, a natural plant protein, which consists of a variety of amino acids, adhesion thermosetting and liposuction emulsification, and has light mellow taste or slightly cereals and other unique material properties, is ideal for a practical range of high-grade food additives and specialty feed basic raw material. Gluten flour and water are mixed Serve gluten, is a high-protein nutrients, appearance as a pale yellow powder. It has unmatched by other plant proteins viscoelasticity and water absorption, can meet the food needs of multi-functional. Gluten is a good dough conditioner, widely used in bread, pasta, instant noodles production, can also be used as a water retention agent meat products. At present, the gluten as an efficient green flour gluten agent, which is used for high-gluten flour, bread flour production, the amount added without restriction. At the same time, an effective way to food or plant protein content increased. Using a variety of amino acids consisting of gluten in aquaculture high protein added to feed, to increase the nutritional value of the feed, or feed the excellent nutrition fortifier. One. Product Quality Index CAS: 8002-80-0 wheat gluten active moisture ≤9% fineness 180um rate ≥97% protein by ≥75% ~ 85% (NX5.7 dry basis) Ash ≤1% color yellow odor normal specifications: 25Kg polyethylene woven bags endometrial II. Main purpose: flour products: bread, pasta, noodles, flours added. Meat: fish sausage, bologna, fish balls, instead of part of lean vegetarian food: vegetarian sausages, vegetarian chicken, vegetarian ham, roasted bran, old meat and other small food: bubble gum, chewing gum brewing: fermented feed: high-protein, high-energy feed III. Nutritional value protein, low fat, more fiber, sinews and bones, heart disease suppression, anti-aging.