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Wheat gluten

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sales department’s phone: +7 (812) 635-87-08 

Product description

Wheat Gluten is a widely used food ingredient for human consumption as well as it is being used as an ingredient for pet food and acqua-culture. The high protein, unique structure and adhesive characteristic of Wheat Gluten and its water absorption properties offer opportunities for the Scientists for innovative product formulation and have got very wide usage in bakery products, breakfast cereal, meat, fish and poultry products.
The process of keeping mostly the protein constitutents of the wheat and very little of the starch makes the Wheat Gluten useful in small amounts to aid with low-carbohydrate baking and cooking.
Areas of application are baking goods, bread and biscuits, baking mixtures, frozen baked goods, breakfast cereals, noodles, meat substitute and meat products.


  • Russia
  • China


25 kg
  • Shrimp feed additive
  • Baked goods particularly bread
  • Macaroni products
  • Pharmaceuticals
  • Adhesives
  • Textiles
  • Gluten Derivatives
  • As biopolymer for the production of renewable and biodegradable materials
Consistency powdery
Colour yellowish, brownish
Odour and flavour typical, neutral
Moisture max. 8,0 %
pH value ca. 5,7
Bulk weight ca. 580 g/l
Total plate count max. 10.000 cfu/g
Moulds max. 200 cfu/g
Yeast max. 200 cfu/g
E.coli negative cfu/g
Salmonella negative cfu/25g
See also Proteins