$69.35
$109.58
Vital Wheat Gluten – Plant-Based Protein for Baking, Meat Alternatives & Nutrition Product Name: Gluten Powder (Vital Wheat Gluten)Botanical Source: Triticum aestivum (Wheat)Grade: Food Grade | Form: Light yellow powder | Assay: ≥82% protein (dry basis) 1. Introduction Vital Wheat Gluten is a high-protein, functional wheat protein extracted from wheat flour. It is known for its viscoelastic properties, making it essential in bread baking, pasta manufacturing, plant-based meat, and textured protein production. Chibio Biotech supplies food-grade vital wheat gluten with >82% protein, high water absorption, and excellent extensibility—suitable for both artisanal and industrial food applications. 2. Chemical & Technical Specifications �� Chemical & Solubility Information CAS Number: 8002-80-0 Solubility: In Water: Insoluble in cold water (swells and becomes sticky) Solubility Behavior: Forms a viscoelastic gel network in water, ideal for dough and meat analog textures In Organic Solvents: Insoluble �� Specification Information Parameter Specification Result Appearance Light yellow powder Complies Protein (Dry Basis) ≥82.0% 82.45% Moisture ≤8.0% 7.76% Total Ash ≤1.0% 0.94% Fat ≤2.0% 0.91% Water Absorption Rate ≥150% 159.8% Mesh Size ≥95% pass 80 mesh 99.2% Heavy Metals (Cr, DDT, BHC) Complies (within limits) ✓ Microbiological (TPC, Yeast, Mold, E. coli, Salmonella) Meets food safety standards ✓ 3. Functional Benefits ✅ High Protein Content – Ideal plant-based protein source✅ Strong Dough Formation – Elasticity and gas retention for bread, noodles✅ Improves Texture – Chewy, meat-like consistency in plant-based foods✅ Water Retention – Enhances moisture retention in baked and frozen products✅ Vegan & Clean Label – GMO-free, no additives 4. Applications & Dosage Guidelines �� Bakery Industry Function: Enhances dough strength, volume, and chewiness Dosage: 3–6% in flour base �� Noodles & Pasta Function: Improves firmness, elasticity, and cooking tolerance Dosage: 2–5% �� Plant-Based Meat / Textured Vegetable Protein (TVP) Function: Provides bite and structure; acts as meat analog base Dosage: 10–30% depending on formula �� Protein Enrichment (Snacks, Drinks, Bars) Function: Adds complete protein in natural form Dosage: Based on target protein per serving (e.g. 5–15%) ✅ Application Summary Table Industry Functionality Recommended Dosage Bakery Dough elasticity, gluten network 3–6% Pasta & Noodles Firmness, resilience 2–5% Meat Substitutes Texture, protein binder 10–30% Protein Foods Enrichment 5–15% 5. Production Flowchart – Vital Wheat Gluten Wheat Grain Cleaning & Milling→ Whole wheat is cleaned and ground into flour Dough Preparation (with Water)→ Wheat flour is mixed with water to form gluten-protein-starch dough Washing & Gluten Separation→ The dough is washed to separate gluten protein from starch slurry Dehydration→ The wet gluten is dewatered via centrifugation or pressing Drying (Hot Air / Spray Drying)→ The moist gluten is dried to a stable moisture content (<8%) Grinding & Sieving→ Final dried gluten is ground and sieved (80 mesh or finer) Packaging & Final Quality Testing→ COA testing (protein %, heavy metals, microbiology) and packed in 25 kg bags 6. Why Choose Chibio Biotech’s Vital Wheat Gluten? ✔ ≥82% Protein with Excellent Water Absorption (159.8%)✔ Microbiologically Safe – Tested for Pathogens & Heavy Metals✔ 99.2% Fine Mesh (80 mesh) – Excellent dispersibility✔ Suitable for Vegan, Natural & Functional Food Markets✔ Stable Bulk Supply & OEM Packaging Support 7. Why Use This Product in Your Business? �� Essential in Bread & Pasta Manufacturing��️ Backbone Ingredient in Plant-Based Meat Growth Segment⚙️ Clean-Label, High Protein Ingredient – No additives, just functional protein�� Improves Product Performance & Margin – Low cost, high functionality�� Supports Sustainable, Plant-Based Innovation �� Contact Us – Request Sample or Custom Quotation �� Email:
[email protected]�� Phone: 86 532 66983270�� Website: www.chibiotech.com✅ Formulate better with Chibio Biotech’s premium plant proteins!
