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8002-80-0 Vital Wheat Gluten Bulk Noodles Vermicelli And Dumplings

Categories Wheat Gluten Protein
Brand Name: WHEAT
Model Number: Powder
Certification: ISO,HACCP,HALAL,KOSHER
Place of Origin: CHINA
MOQ: 22 TON
Price: Negotiation
Payment Terms: L/C, D/A, D/P, T/T, Western Union, MoneyGram
Supply Ability: 10000 TON PER YEAR
Delivery Time: 7-20 work days
Packaging Details: Paper bags, 25kgs in each, 22 tons in per 20' container; Big Poly Bags, 100kgs in each, 20 tons in per 20' container.
Name: Wheat Gluten Protein
Other Names: Wheat Gluten Powder, Gluten
Appearance: Powder
Cas No.: 8002-80-0
Einecs No.: 232-317-7
Application: Food additives
Type: Strength Additives
Shelf Life: 24 Months
Packaging: Bag,25 Kg / Bag Or Tons Bag
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8002-80-0 Vital Wheat Gluten Bulk Noodles Vermicelli And Dumplings

Wheat Gluten Protein As A Strength Additives Used For Noodles, Vermicelli And Dumplings

Introduction:

Vital wheat gluten protein 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.


Vital wheat gluten protein, 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.


Main uses:

1.Bread.
In the production of bread making flour, adding 2-3% wheat gluten powder (which can be increased or decreased according to the actual situation) can obviously improve the water absorption and enhance the stirring resistance of dough, shorten its fermentation time, increase the volume of bread products, make the texture of bread delicate and even, and greatly improve the color, appearance, elasticity and taste. It can also retain the bread aroma and moisture, keep fresh and ageless, prolong the storage life and increase the nutritional ingredients of bread.


2. Noodles, vermicelli and dumplings.
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.


Product Characteristics:

FormPowder
ColorSlightly yellowish
SmellNo smell
FlavourNatural wheat

Physical-chemical parameter

Moisture9.0% Max.
Protein (Nx6.25)82.2% Min.
Protein (Nx5.7)75.0% Min.
Ash1.0% Max.
Water absorption rate150% Min.
Percentage on sieve of 200μm2.0% Max.

Nutritional information (For every 100g)

Enery Value370 kcal or 1548 KJ
Carbonhydrates13.80 g
Protein75.00 g
Total fat1.20 g
Saturated fat0.27 g
Trans facNone
Fibre0.60 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.

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