|Payment & Shipping Terms||Supply Capacity|
|Trade Term:||FOB||Production Capacity:||4000Tons/year|
|Payment Terms:||L/C, T/T, WU||Packing:||25KG kraft paper bags|
|Min. Order:||1 Ton||Delivery Date:||3days|
|Means of Transport:||Ocean, Air, Land|
Wheat Gluten (CAS: 8002-80-0)
Protein (N 5.7 on dry basis) %≥
Granulation (through 198 micron ) %≥
Water Absorption (on dry basis) %≥
Wheat gluten is a food made from gluten, the main protein ofwheat. It is made by washing wheat flour dough with water until all the starch granules have been removed, leaving the sticky insoluble gluten as an elastic mass which is then cooked before being eaten.
Wheat gluten is an alternative to soybean-based foods such as tofu, which are sometimes used as meat substitutes. Some types of wheat gluten have a chewy or stringy texture that resembles meat more than other substitutes. Wheat gluten is often used instead of meat in Asian, vegetarian, Buddhist, and macrobiotic cuisines. Simulated duck is a common use for wheat gluten.
Wheat gluten has historically been popular in the cuisines of China, Japan and other East and Southeast Asian nations. In Asia, it is commonly found on the menus of restaurants catering primarily to Buddhist customers who do not eat meat.
Category: Food Additive Chemicals