Products Description
Vital Wheat Gluten, also known as wheat gluten isolate or seitan base, is a high-protein flour derived from removing starch and bran from wheat dough through thorough washing and processing. This concentrated plant-based protein source contains approximately 75-85% protein content, making it one of the richest natural protein concentrates available. With its distinctive chewy texture and neutral flavor profile, vital wheat gluten serves as an excellent meat substitute foundation in vegetarian and vegan cuisine while providing significant binding properties in bakery applications.
Specifications of Vital Wheat Gluten Powder
Item | Specification |
APPEARANCE | Light Yellow Powder |
ODOUR | Grain Fragrance |
MOISTURE | ≤8% |
PROTEN(DRY BASE) (N*6.25) | ≥82.5% |
PROTEN(DRY BASE) （N*5.7） | ≥75% |
ASH(DRY BASe) | ≤1.0% |
HYDROSCOPICITY(DRY base) | ≥160% |
granularity | CB30≥99.5%，CB36≥95% |
FAT(DRY base) | ≤1.0% |
Abio-ARSENIC | ≤0.1 PPM |
LEAD | ≤0.2 PPM |
ALUMINIUM | ≤100 PPM |
Mould count | ≤100 CFU/g |
COLIFORM | <3mpn/g |
Key Characteristics and Advantages
Exceptional Protein Density: Delivers 75-85% pure protein content for efficient nutritional supplementation
Complete Amino Acid Profile: Contains all nine essential amino acids necessary for human nutrition
Excellent Binding Properties: Enhances texture consistency and structural integrity in food matrices
Neutral Taste Characteristic: Allows easy integration into diverse culinary preparations without flavor interference
Natural Plant Origin: Completely vegetarian-friendly with no animal-derived components involved
Extended Shelf Life: Stable storage properties maintain functionality over extended periods when properly preserved
Versatile Application Range: Suitable for both savory and sweet recipe developments across multiple cuisines
Primary Applications
Meat Alternative Production
Seitan Preparation: Forms foundational basis for creating traditional Asian-style mock duck, chicken strips, pulled pork analogues, and beef-like cuts using simple hydration and seasoning techniques
Vegetarian Burgers: Blended with legume flours and seasonings creates satisfying burger patties mimicking ground beef textures
Plant-Based Sausages: Combined with natural casings produces convincing sausage links suitable for grilling or pan cooking
Delicate Seafood Substitutes: Processed into flaky fish fillet imitations perfect for tacos, sandwiches, and stir-fry dishes
Bakery And Confectionery Enhancement
Bread Improvement Agent: Added at 1-3% levels strengthens gluten networks improving volume retention and crumb structure in artisan breads
Pizza Dough Optimization: Increases elasticity allowing better stretching capability and improved crust crispiness post-baking
Pastry Texture Modification: Small additions refine mouthfeel in croissants, puff pastries, and Danish specialties requiring layered structures
Flatbread Reinforcement: Supports pliability needed for wrapping applications in tortillas, naan, and roti varieties
Sports Nutrition Supplements
Protein Powder Blending: Incorporated alongside whey or pea proteins increases overall nitrogen content enhancing muscle recovery formulas
Energy Bar Construction: Acts as binding matrix holding together nutrient dense ingredients without compromising bar firmness
Post Workout Shake Ingredients: Easily dispersible in liquid carriers supplying sustained amino acid delivery mechanisms
Recovery Snack Components: Molded into bite-sized portions offer convenient portable protein between training sessions
Pet Food Innovation
Palatability Enhancement: Natural umami flavors attract finicky canine and feline eaters toward healthier diet choices
Digestive Health Support: Promotes beneficial gut microbiome activity contributing to regular bowel movement patterns
Muscle Maintenance Aid: High-quality amino acids assist senior pets preserve lean body mass during aging cycles
Allergy Friendly Option: Hypoallergenic compared to common animal proteins reducing incidence of adverse reactions
Industrial Food Processing
Texture Modifying Agent: Integrated into surimi analogues and imitation crabmeat achieving authentic fibrous appearances
Binding System Replacement: Reduces reliance on egg whites or transglutaminase enzymes in prepared foods
Fat Reduction Strategy: Replaces some fatty constituents maintaining sensory satisfaction despite caloric reductions
Freezing Stability Booster: Minimizes ice crystal formation damage during frozen storage preserving organoleptic qualities
PACKING: 25KG NET IN PAPER BAG
STORAGE AND TRANSPORT:IN DRY AND COOL NORMAL TEMPERATURE
SHELF LIFE: 2 YEARS