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Wheat Protein
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Wheat Protein

Grade:Food Grade

Certificates: Kosher/ HALAL

Supply Ability:5 Tons/month

Sample: Free Sample 5-20g

Shelf Life:2 years

Storage:Store in cool and dry place

Package:1kg/bag, 25kg/paper drum

Delivery Method: DHL/ FedEx/ By air/ By sea

Payment MethodT/T, L/C, PayPal

Availability:
Quantity:

Wheat Protein Powder Description

Wheat protein hydrolyzed protein CM100 is made of gluten as raw material, using a variety of enzyme preparations, through directionalWheat Protein buy-ruikeli enzyme digestion technology, spray drying and other processes Light yellow powder products made by art. Compared with wheat protein, wheat protein hydrolyzed protein CM100 has better solubility, high protein and rich content.Containing functional small peptides and other characteristics, used in foods such as energy bars, nutritional meal replacements, etc., can greatly improve the nutritional value of the product and promote the product’s Digestion and absorption rate.

Product features:

(1) Easily soluble in water.

(2) It has a certain degree of emulsification.

(3) Good compatibility.

(4) High protein, good protein source.

(5) Rich in glutamine, enhance muscle recovery and improve intestinal health.

(6) It is rich in small peptides, which helps to strengthen immunity.

Product Description

Product Name:

Wheat Protein 

Appearance:

Off-White to White Powder

Ingredient&Content:

Protein 80%  

Function:

Suppress high blood pressure   

Improve the body's immunity

Application:

Food and Beverage Ingredients: Wheat protein has a wide range of uses in food. It can be used as a food retention agent, emulsifier, foaming agent, and chewing gum base material. It is used in wine, edible artificial casings, cheese, acidic beverages, edible thin films, and protein films.

Processing of food, baked goods, breakfast cereals, pet food and meat products

Characteristic:

Gliadin is malleable, glutenin is elastic and can form a network structure with water, which has excellent viscoelasticity, extensibility, water absorption, liposuction and emulsification, film forming characteristics, and light mellow aroma or a slight grain flavor And other unique physical characteristics.

The gliadin molecule in wheat protein is spherical, with a small relative molecular mass (25000~100000), with extensibility, but small elasticity; the glutenin molecule is fibrous, with a relatively large molecular mass (above 100,000), and has elasticity, But the extensibility is small.

The combined effect of the two makes wheat protein possess unique viscoelasticity that other plant proteins do not have.The film formation of wheat protein is a direct manifestation of its viscoelasticity. Due to sufficient pressure to overcome part of the elasticity, CO2 or water vapor can be formed inside the gluten, making the gluten a sponge-like or fibrous structure. The generated gas is surrounded by a continuous protein phase, and the pores are filled with gas to form a thin-film gluten. High-quality gluten can absorb twice the amount of gluten water. The water absorption of wheat gluten can increase product yield and extend the shelf life of food.

Suggested addition:

Energy bar 0.5%~5%

Nutritional meal replacement 0.5%~4%

Protein powder 0.5%~4%

Solid beverage 1%~3%

Testing Index of Wheat Protein

Particle Size:

NLT 100% 80mesh

Odor:

Characteristic

Taste:

Characteristic

Moisture:

7%max

Ash:

2%max

Fat:

2%max

Protein (N×6.25, dry basis):

80%min

TCA content (proportion of oligopeptides with molecular weight below 3000Da

example)

15%max

Heavy metal:

10ppm max

Pesticides:

Negative

Total Plate Count:

1000cfu/g max

Yeast / Mold:

100cfu/g max

E. Coli:

Negative

Salmonella:

Negative

Wheat Protein Package and Delivery 

By Express

By Air

By Sea

Suitable for under 50kg

Suitable for more than 50kg

Suitable for more than 500kg

Fast: 3-7 days

Fast:  3-7 days

Slow: 7-45 days

Hight Cost

Hight Cost

Low Cost

Door to door service

Port to port

Port to port

Easy to pick up the goods

Professional broker needed

Professional broker needed

Our advantage on producing Wheat Protein:

I. Raw material control:

1) Select high quality raw materials.

2) Strictly control the quality of raw materials: inspection of bulk samples before entering the factory -- random inspection of batches at the time of entering the factory.Ensure no mildew, reasonable control of impurities, absolute content in a controlled range.

 II. Production Control Wheat Protein:

 1) Whole pollution-free pipeline input to ensure that the production process is rigorous, clean and qualified for microorganisms.

2) To ensure complete, accurate and traceable sampling detection for each process in the production process.

3) Ensure that the whole process of powder collecting and packaging is completed in an orderly manner in the Cleaning Area without foreign body invasion.

Wheat Protein cost-ruikeli

Wheat Protein bulk-ruikeli

III. Quality Control for Wheat Protein:

1) Ensure the cleanness of the mixing program.

2) Ensure the accuracy of finished product testing.

3) If the finished products are not qualified, the previous process shall be traced immediately.

4) Guarantee that the unqualified products will not be put into storage or leave the factory.

Iv. Service Control

1) Guarantee 20-50 grams of free pre-shipment sample testing to customers.

2) Follow up the customer's detection of samples and problems found until the problems are solved.

3) Complete all customer requirements and related documents for products.

4) Customize product color, content, packaging, labeling and transportation according to customer requirements.

5) Customers' feedback on product problems shall be guaranteed to give positive and effective response within 24 hours.

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