KOSHER HALAL Wheat Protein Powder As Adhesive Meat Fish Products

Product Specification

High Quality Light Yellow Wheat Protein Powder As Adhesive For Meat Fish Products

Introduce:

Wheat protein powder, also known as gluten protein powder, has 82.2% protein content and complete amino acid composition. It is a plant protein source with rich nutrition, good quality and low price. Wheat protein powder is mainly composed of Glutenin with small molecular weight, globular shape and good extensibility, and glutenin with large molecular weight, fibrous shape and strong elasticity. When wheat protein powder absorbs water, it forms wet gluten with network structure, which has good viscoelasticity, extensibility.

Vital natural wheat protein powder is made from high quality wheat by three-phrase separation technology. Wheat protein powder is a kind of excellent dough improver, which is widely used in the production of bread, noodles and instant noodles. It can also be used as a water retaining agent in meat products. It is also the basic raw material of high-grade aquatic feed.

Main uses:

In meat products, wheat protein powder has many advantages as a binder, filler or extender. Wheat protein powder with a dosage of 1% - 5% was used as a binder in meat products, which had many advantages, such as increased viscoelasticity, color stability, hardness, juice yield and water retention, and reduced oil retention and processing loss. Its solidification characteristics are beneficial to improve rheological properties, enhance sheet forming ability and maintain sensory properties.

In the production of sausage products, adding 2-3% Wheat protein powder can enhance the elasticity, toughness and water holding capacity of the products, so that they can be cooked for a long time without being broken. Wheat protein powder is used in the meat rich sausage products with high fat content, the emulsification is more obvious.

The elasticity and adhesion of fish cake can be enhanced by adding 2-4% wheat protein powder to the fish cake. In the production of sausages, the quality of imported products can be changed by adding 3-6% wheat protein powder.

Product Characteristics:

Physical-chemical parameter

Nutritional information (For every 100g)

GMO:

This product do not contain any ingredient of GMO origin as mentioned in the EC Regulation No 1829/2003 on genetically modified food and feed.

Shelf life:

Total product shelf life of bulk delivered material is 24 months after production date if stored under recommended storage conditions. & storage conditions

Storage condition:

Store product in a dry and clean area (< 20°C, < 60% RH) away from odorous materials. And stock should undergo regular rotation.

Packaging :

1. Multilayer paper bags with poly-inner liner. Net weight: 25kgs

2. Big polywoven bags. Net weight: 1000 kgs

3. Other packing according to buyer's idea.

Labeling and marks

Language, Pattern and content details according to buyer's option.

Gluten protein powder, also known as gluten, active gluten and wheat gluten protein, is a natural protein extracted from high-quality natural wheat. It is light yellow with protein content as high as 82%. It is a plant protein resource with rich nutrition. It is viscous, elastic, extensible, film-forming and liposuction. Gluten protein powder is an excellent dough improver, which is widely used in the production of bread, noodles and instant noodles. It can also be used as water retaining agent in meat products. It is also the basic raw material of high-grade aquatic feed. At present, gluten protein powder is also regarded as an efficient green flour gluten enhancer in China. It is used in the production of high gluten flour and bread flour. The addition amount ofgluten protein powder  is not limited.