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Vital wheat gluten
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2 Inquiries
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1 replies
MT
Negotiable
MOQ:
22 MT
Payment Term:
T/T
Trade Term:
FOB
Port Of Loading:
Qingdao
Key Takeaways
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Vital Wheat Gluten for Noodles
Viscoelastic Gluten Powder Supplier
Thermal Coagulation Gluten for Noodles
Product Specifications
Packaging Size:
25KG
Bread And Steamed Bun Application:
Improves Dough Gluten Strength, Enhances Viscoelasticity, Prolongs Shape Retention, Improves Nutritional Value
Noodle Application:
Maintains Shape When Soaked In Soup, Resists Sticking, Smoother And Chewier Taste
Secondary Application:
Modern Processed Food
Organic:
No
Thermal Properties:
Thermal Coagulation
Primary Application:
Traditional Noodle Products
Meat Product Application:
Used As Binder And Filler In Ham Sausage And Luncheon Meat To Increase Elasticity And Reduce Fat Content
Feed Application:
Used In Feed Production To Improve Nutritional Value And Utilization Rate
Vegetarian Product Application:
Used To Make Imitation Meat Products Such As Vegetarian Chicken, Duck, And Sausage To Simulate Taste And Texture Of Meat
Texture:
Viscoelastic And Extensible
Type:
gluten powder
4.4
China
2 yrs
Distribution / Wholesale
Room 4821, Building 2, Evergrande Yuehu, No.43 Huanhu Road Dongxihu District Wuhan, Hubei Province,China
Activity signals
Avg Response Time
≤ 1h
Response Rate
2%
Inquiry Open Rate
47%
Total inquiries received
49
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Product descriptions from the supplier
Vital wheat gluten is a protein powder extracted from wheat. It has viscoelasticity, extensibility and thermal coagulation properties and is widely used in food processing.
The following are its main uses: 1. Traditional noodle products Vital Wheat Gluten is often used to make traditional ingredients such as gluten, roasted bran, and moldy bran. The wet gluten formed after absorbing water can give the product better elasticity and cooking resistance.
2. Modern processed food
1)Noodles: Wet noodles with gluten added can maintain their shape when soaked in soup, are not easy to stick together, and have a smoother and chewier taste.
2) Bread/steamed buns: Improve dough gluten strength, enhance viscoelasticity, prolong shape retention and improve nutritional value.
3) Meat products: As a binder and filler, it is used in ham sausage, luncheon meat, etc. to increase elasticity and reduce fat content.
4) Vegetarian products It can be used to make imitation meat foods such as vegetarian chicken, vegetarian duck, and vegetarian sausage to simulate the taste and texture of meat.
3. In addition, gluten is also used in feed production, because its high protein properties can improve the nutritional value and utilization rate of feed
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Negotiable
Min. order: Negotiable
Cheryl Cheryl (Sale/ Marketing/ Sourcing Manager)
Active
Response Rate: 2%
Avg Response Time: ≤ 1h
Year Established: 2024
Business type
Distribution / Wholesale
