VitalWheat gluten is separated and extracted from high-quality wheat by three-phase separation technology. It contains 15 kinds of essential amino acids and has many characteristics such as strong water absorption, viscoelasticity, extensibility, film form-ability, adhesion thermonuclearability, liposuction emulsification and so on.
1）In the production of steamed buns, adding about 1% gluten can enhance the quality of gluten, significantly increase the water absorption rate of the dough, enhance the water holding capacity of the product, improve the taste, stabilize the shape, and extend the shelf life.
2）In the application of meat products, when producing sausage products, adding 2-3% gluten can enhance the product's elasticity, toughness, and water retention, so that it will not be broken after being cooked for a long time. When gluten is used in fat-rich meat-rich sausage products, the emulsification is more obvious.
3）In the processing of aquatic products: Add 2-4% gluten in fish cakes to use its strong water absorption and ductility to strengthen the elasticity and cohesiveness of fish cakes. In the production of fish sausages, adding 3-6% gluten can change the defects of product quality degradation introduced by high temperature treatment.
4）Wheat gluten(Vital wheat gluten) could be used as natural additive to be added into flour to produce wheat powder for bread,needle, dumpling and fine dried noodles.
5） Wheat gluten could(Vital wheat gluten) be used in food industry to produce gluten, bran dough, ham sausage, steamed bean curd roll vegetarian"chicken", luncheon meat and canned food, etc.
6）Wheat gluten(Vital wheat gluten) could be used to replace a-starch to be used in the feed of eel and turtle, or used as a protein resource to replace fish powder.
7）Wheat gluten(Vital wheat gluten) could be used in bulked feed to offer protein and improve the outlook of feed. Moreover, wheat gluten also can be used to increase the vegetable protein assay of food.
8）Application in the feed industry: gluten can quickly absorb 2 times the weight of water at 30-80ºC. When dry-based gluten absorbs water, the protein and egg content decreases with the increase of water absorption. This performance can prevent water separation , Improve water retention. After 3-4% gluten is fully mixed with the feed, it is easy to be shaped into pellets due to its strong adhesion ability. After being poured into water to absorb water, the beverage is enveloped in the wet gluten network structure and suspended in the water, so no nutrition will be lost. , Can greatly increase the utilization rate of fish etc.