Vital Wheat Gluten Is Flour Gluten Enhancer Used For Noodles,
Instant Noodles And Spaghetti
Vital wheat gluten 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, also known as active gluten and wheat gluten
protein, is a natural protein extracted from wheat (flour). It is
light yellow, and the protein content is as high as 82.2%. It is a
plant protein resource with rich nutrition. It is a good dough
improver with viscosity, elasticity, extensibility, film-forming
and fat absorption. It is widely used in the production of bread,
noodles and instant noodles. It can also be used as water retaining
agent in meat products. It is also the basic raw material of
high-grade aquatic feed. In the production of various health food
for infants and young children, 1-2% gluten is added as protein
In the production of instant noodles, vermicelli and dumplings,
adding 1-2% wheat gluten powder can obviously improve the
processing properties of products, such as pressure resistance
(convenient for transportation and storage), bending resistance and
tensile resistance, and increase the tenacity of noodles (improve
taste), which is not easy to be broken, has soak resistance and
heat resistance.Tasted slippery, non-sticky, rich in nutrition.
Adding 1-2% vital wheat gluten to the production of instant
noodles, long-lived noodles, noodles and dumplings special flour
can significantly improve the processing properties of the
products, such as pressure resistance, bending resistance and
tensile resistance, and increase the toughness of noodles. It is
not easy to break ends during processing, and is resistant to
soaking and heat resistance. It tastes smooth and does not stick to
the teeth and is rich in nutrition.
|Protein (Nx6.25)||82.2% Min.|
|Protein (Nx5.7)||75.0% Min.|
|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|
|Total fat||1.20 g|
|Saturated fat||0.27 g|
|Soidum (Na)||29.00 mg|
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.
Total product shelf life of bulk delivered material is 24 months
after production date if stored under recommended storage
conditions. & storage conditions
Store product in a dry and clean area (< 20°C, < 60% RH) away
from odorous materials. And stock should undergo regular rotation.
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
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
4. How about the validity of the products?
Generally 24 months.