Hydrolyzed Wheat Protein 99% Manufacturer Newgreen Hydrolyzed Wheat Protein 99% Supplement
Product Description
Hydrolyzed Wheat Gluten is the protein extracted from wheat seeds as raw materials, using a variety of enzyme preparations, through directional enzyme digestion, specific small peptide separation technology, and spray-dried high-solubility vegetable protein, which is a light yellow powder. The product has a protein content of up to 75%-85%, is rich in glutamine and small peptides, and has no biological safety issues such as hormones and virus residues. Does not contain any anti-nutritional factors. It is a high-quality and safe new protein material.
COA
| Items | Specifications | Results | |
| Appearance | Off white powder | Off white powder | |
| Assay |
|
Pass | |
| Odor | None | None | |
| Loose Density(g/ml) | ≥0.2 | 0.26 | |
| Loss on Drying | ≤8.0% | 4.51% | |
| Residue on Ignition | ≤2.0% | 0.32% | |
| PH | 5.0-7.5 | 6.3 | |
| Average molecular weight | <1000 | 890 | |
| Heavy Metals(Pb) | ≤1PPM | Pass | |
| As | ≤0.5PPM | Pass | |
| Hg | ≤1PPM | Pass | |
| Bacterial Count | ≤1000cfu/g | Pass | |
| Colon Bacillus | ≤30MPN/100g | Pass | |
| Yeast & Mold | ≤50cfu/g | Pass | |
| Pathogenic Bacteria | Negative | Negative | |
| Conclusion | Conform with specification | ||
| Shelf life | 2 years when properly stored | ||
Function
1. Complete nutrition, non-GMO;
2. The flavor is soft, less flavorful than soybean, peanut, animal collagen, and will not bring bad flavor;
3. High peptide content, easy to digest and absorb;
4. Good stability, when used with proper emulsion stabilizer, it will not produce precipitation for long-term storage;
5. High glutamine content, protect the intestinal membrane and improve immunity;
6. Does not contain any anti-nutritional factors.
Application
1. Cosmetic Ingredients
It has the function of moisturizing, antioxidation and refining the skin soft. There are special moisturizing ingredients in it, which can improve wrinkles.
The main amino acids (gliadin) and miguel campos contain rich cystine (cystine) of wheat gliadin protein, it is a kind of sulfur-containing amino acids.
2. Food Ingredients
It can be used in bakery products, dairy products, nondairy creams, nutrition rice flour, chewy candies, and protein source for fermentation, meat products, milk powder replacement,non-egg yolk dressing, emulsified sauces, and beverages. It can also
be used as feed for ablactating.
HWG can be used in the following bakery products: bread, croissants,Danish pastries,pie,plum pudding,butter cake,sponge cake,cream cake,pound cake.
It can also be used to balance protein content for any food that requires protein content level,such as soy sauce,milk powder
Package & Delivery
