Vital Wheat Protein Flour Gluten 80%-85%

Vital Wheat Protein Flour Gluten 80%-85%

Hydrolyzed Wheat Protein is made from the vital wheat gluten. With the multi-functions of several special enzymes, the original wheat protein has been made into small molecular & multi-peptide mixtures during the manufacturing process.


Hydrolyzed Wheat Protein is a soluble protein and has much advantages such as high protein content, high digesting rate, high dissolving rate and high content of Glutamine.


Hydrolyzed Wheat Protein is a very easily to be absorbed by the body because of its small molecular peptides. The average molecular weight of the small peptide in our hydrolyzed wheat protein is around 2000 Daltons.


Compared to Hydrolyzed Soy Proteins, Hydrolyzed Peanut Proteins and animal origin Hydrolyzed Collagens, the odor of Hydrolyzed Wheat Protein is much lighter and will not cause too much unusual odor to the food or feed.


Product Name:

 wheat protein

Active Ingredients:

Protein

Specification

Protein 80%

Appearance:

White or slightly yellowish powder

Odor:

Characteristic


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Hydrolyzed Wheat Protein is made from the vital wheat gluten. With the multi-functions of several special enzymes, the original wheat protein has been made into small molecular & multi-peptide mixtures during the manufacturing process.


Hydrolyzed Wheat Protein is a soluble protein and has much advantages such as high protein content, high digesting rate, high dissolving rate and high content of Glutamine.


Hydrolyzed Wheat Protein is a very easily to be absorbed by the body because of its small molecular peptides. The average molecular weight of the small peptide in our hydrolyzed wheat protein is around 2000 Daltons.


Compared to Hydrolyzed Soy Proteins, Hydrolyzed Peanut Proteins and animal origin Hydrolyzed Collagens, the odor of Hydrolyzed Wheat Protein is much lighter and will not cause too much unusual odor to the food or feed.


Product Name:

 wheat protein

Active Ingredients:

Protein

Specification

Protein 80%

Appearance:

White or slightly yellowish powder

Odor:

Characteristic


Description:

Hydrolyzed Wheat Protein is made from the vital wheat gluten. With the multi-functions of several special enzymes, the original wheat protein has been made into small molecular & multi-peptide mixtures during the manufacturing process.

Hydrolyzed Wheat Protein is a soluble protein and has much advantages such as high protein content, high digesting rate, high dissolving rate and high content of Glutamine.

Hydrolyzed Wheat Protein is a very easily to be absorbed by the body because of its small molecular peptides. The average molecular weight of the small peptide in our hydrolyzed wheat protein is around 2000 Daltons.

Compared to Hydrolyzed Soy Proteins, Hydrolyzed Peanut Proteins and animal origin Hydrolyzed Collagens, the odor of Hydrolyzed Wheat Protein is much lighter and will not cause too much unusual odor to the food or feed.

Application:


HWG can be used in the following bakery products: bread, croissants, Danish pastries, pie, plum pudding, butter cake, sponge cake, cream cake, pound cake …
Feed
HWG can be used as protein source to fortify feed nutrition. Because of its vegetable origin, it is free of concerns of bird flu, BSE, and other concerns related to animal proteins.
Like wheat gluten, HWG should rate rather low on the Protein Efficiency Ratio (P.E.R.) scale (0.7~1.0) when compared to the standard reference casein value (2.5). These values reflect a deficiency in the essential amino acid, lysine, a characteristic shared by most cereal grains. Indeed, vegetable proteins in general rate low on the P.E.R. scale due to low contents of one or more essential amino acids. Blends of different vegetable proteins often result in higher P.E.R. values than the arithmetic average of the components.
Such is the case with wheat gluten, low in lysine but high in methionine and cystine, when blended with soy flour. High in lysine but low in methionine, soy flour has a P.E.R. value of about 2.0. Blending soy flour and wheat gluten has a synergistic result: at a wheat gluten/soy flour protein ratio of 30:70, a P.E.R. value of 2.4 is achieved. Similar effects are predictable for other food systems where excess lysine is available from meat, milk solids or other sources. HWG in combination with other proteins can have solid nutritional impact.
HWG is strongly recommended for ablactating for piglets and other animals.
Protein sources
HWG can be used a protein source for fermentation. Because of plant origin, it is easy for fermentation. It can be used to balance protein content for any food that requires protein content level, such as soy sauce, milk powder

ITEMS

STANDARDS

RESULTS

Yellow

White or slightly yellowish

Complies

Taste And Odor

Unique aroma and taste of hydrolyzed wheat protein, no odor

Complies

Form of Organization

Powder or particle, no caking

Complies

Impurity

No visible impurities

Complies

Assay ( Crude Protein)

80%

83.38%

Moisture

5%

4.27%

Ash

3%

1.38%

Particle Size

Pass through 40 mesh

Complies

Proteins(Nx6.25)

80%

80.1%

Total Plate Count

30000cfu/g

4600cfu/g

Molds

50cfu/g

10cfu/g

E.Coli

90MPN/100g

<30 MPN/100g

Conclusion

This product complies with the standards.