Wheat gluten is 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.
Hydrolyzed wheat protein
Chemical Name: Hydrolyzed wheat protein
CAS No.: 70084-87-6
Other Names:Glutens, enzyme-modified
MF:C6H12O6
Einecs No.: 201-069-1
Hydrolyzed wheat protein offers conditioning, moisturizing, and film-forming properties. It is an effective moisturizer in skin care products, where it helps retain moisture in the skin. It is almost always used as a replacement for hydrolyzed animal protein. It is produced by an enzymatic hydrolysis of wheat gluten.
Conditioning of quaternized hydrolyzed protein has both natural protein and the adsorption with quaternary ammonium salts, have excellent conditioning and protect hair, increase hair brightness, texture and submissiveness, used in the cosmetic is very extensive.
Fuction:
1. Cosmetic Ingredients
It has the function of moisturizing, antioxidation and refining the skin soft. There are special moisturizing ingredients in it, which can improve wrinkles.
The main amino acids (gliadin) and miguel campos contain rich cystine (cystine) of wheat gliadin protein, it is a kind of sulfur-containing amino acids.
2. Food Ingredients
It can be used in bakery products, dairy products, nondairy creams, nutrition rice flour, chewy candies, and protein source for fermentation, meat products, milk powder replacement,non-egg yolk dressing, emulsified sauces, and beverages. It can also
be used as feed for ablactating.
HWG can be used in the following bakery products: bread, croissants,Danish pastries,pie,plum pudding,butter cake,sponge cake,cream cake,pound cake.
It can also be used to balance protein content for any food that requires protein content level,such as soy sauce,milk powder.
PRODUCT NAME: Hydrolyzed Wheat Protein
QUANTITY: 12000KG
Batch No.: 20210906
MFG Date: Sep.6th, 2021
EXP Date: Sep.6th, 2021
| Item |
Standard |
Result |
| Appearance |
Light yellow powder |
Conforms |
| Protein (dry base) |
80% min |
86.8% |
| Water |
8.0%max. |
5.61% |
| Ash |
1.2% max. |
0.98% |
| Pb mg/kg |
0.48 max |
0.09 |
| Total As mg/kg |
0.3 max. |
0.019 |
1.Vital Wheat gluten is a meat-like, vegetarian food product, sometimes called seitan, mock duck, gluten meat, or wheat meat.
2.Vital Wheat gluten is made from the gluten, or protein portion, of wheat, and used as a meat substitute, often to imitate the flavor and texture of duck, but also as a substitute for other poultry, pork, beef, and even seafood.
3.Wheat gluten is produced by rinsing wheat flour dough in water until the starch separates from the gluten and washes away.
4.Wheat gluten(Vital wheat gluten) could be used as natural additive to be added into flour to produce wheat powder for bread,needle, dumpling and fine dried noodles.
| Product name |
HYDROLYZED WHEAT PROTEIN CAS 70084-87-6 |
Manufacture Date |
20240.2.10 |
| Batch No. |
20240210 |
Inspection Date |
2024.02.10 |
| Quantity |
500kg |
Report No. |
20240210-08 |
| Item |
Standard |
Result |
| Quality controlling standard & inspection result |
| Description |
powder |
Conforms |
| Assay |
>95% |
99% |
| Conclusion |
Conform |
|
| Inspector |
CHUNYANG |
QIANGHUI |
What is hydrolyzed wheat gluten?
Hydrolyzed wheat gluten is extracted from wheat as raw material. It is obtained by spray drying through directed enzyme digestion, specific small peptide separation technology and a variety of enzyme preparations.
Applications
Hydrolyzed wheat protein can be used in a variety of fields, with the most common application being in the food field.
In the food industry, hydrolyzed wheat protein can be used as a functional additive to improve the nutritional value, quality and taste of food.
At the same time, hydrolyzed wheat protein can also be used in the healthcare field, such as in the preparation of nutritional supplements and medicinal products such as oral liquids, due to its role as a high-quality protein absorbed by living organisms.
In addition, hydrolyzed wheat protein can also be used in cosmetic products and functional materials due to its excellent stability, adsorption and moisture retention properties.
1.Bread.
In the production of bread making flour, adding 2-3% wheat gluten powde (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, vemicelli 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.
3. Steamed bread
In the production of steamed bread, adding 1% wheat gluten can enhance the quality of gluten, obviously improve the water absorption of dough, enhance the water holding capacity of products, improve the taste, stabilize the appearance and prolong shelf life.
4. Meat-based products
In the application of sausage, adding 2-3% wheat gluten can enhance the elasticity, toughness and water holding capacity of the products, so that they can be boiled or fried for a long time without breaks. When wheat gluten powder was used in meat-rich sausage products which has high fat content, its emulsification is more obvious.
5. Surimi-based products
In the production of fish cake, adding 2-4% wheat gluten powder can enhance the elasticity and cohesiveness of fish cake by its strong water absorption and ductility. In the production of fish sausage, adding 3-6% wheat gluten powder can protect the quality of products from high temperature treatment.
1. We will provide complete customs clearance documents according to the export policies of different countries, and timely arrange orders and shipments.
2. We have a monthly capacity of 3,000 tons and a warehouse with 3,000 tons of inventory to ensure customer storage and delivery time.
3. We have a professional production technical team and quality inspection team.
4.Our price is competitive, if there is any quality problem, we can take full responsibility.
5. We provide price trends to ensure that customers keep abreast of market information.
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