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Wheat gluten is a plant protein derived from wheat flour. It is composed of gliadin and glutenin.
Vital wheat gluten is a natural vegetable protein characterized by its high viscoelasticity and ability to bind water. It improves the texture and volume of baked goods and acts as a strong binder in high-performance aquafeeds and pet foods.
| Description | Value |
|---|---|
| Appearance | Creamy light yellow powder |
| Odour | Neutral |
| Moisture | 10% max |
| Protein | 75% min (DS) |
| Ash | 1.5% max |
| Fat | 2.5% max |
| Waterbinding capacity | 150% min |
Full specification ranges are available in the technical datasheet.
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