Vital Wheat Gluten — CAS 8002-80-0

Description

1. Product Overview

Vital Wheat Gluten (CAS 8002-80-0) is a high-protein, plant-derived functional ingredient extracted from wheat through a controlled starch removal process. It is widely used across food processing, animal nutrition, and industrial applications for its exceptional viscoelastic and water-binding properties. The product delivers superior elasticity, structure formation, and protein enrichment, making it indispensable in bakery optimization, meat analog formulation, and specialty feed systems.

In today’s protein-driven and clean-label market landscape, Vital Wheat Gluten represents a strategically important ingredient due to its cost efficiency, scalability, and multifunctional performance. It enables manufacturers to enhance texture, increase yield, and improve process stability while maintaining consistent product quality across large-scale production environments.

2. Key Specifications & Technical Characteristics

• Chemical Composition: Concentrated wheat protein (glutenin & gliadin fractions)
• Protein Content: Typically ≥ 75–82% (dry basis)
• Form: Fine powder or granules
• Color: Light yellow to beige
• Particle Size: 95% passing 80–100 mesh (customizable on request)
• Moisture Content: ≤ 8%
• Ash Content: ≤ 1.0–1.5%
• Water Absorption: 150–200% of its weight
• Bulk Density: Approx. 0.25–0.40 g/cm³
• Packaging:
  • 25 kg multi-layer paper bags with PE liner
  • 500 kg / 1000 kg jumbo bags (bulk industrial supply)
• Shelf Life: 12–24 months under cool, dry, sealed conditions

3. Core Industrial Applications

Vital Wheat Gluten is a critical functional ingredient across multiple high-volume industries:

• Bakery Industry: Enhances dough elasticity, gas retention, and bread volume; essential for high-protein bread, pizza dough, and artisan baking systems.
• Meat Alternatives & Plant-Based Foods: Provides fibrous, meat-like texture in vegan meat, sausages, and protein analogs due to its strong viscoelastic network formation.
• Animal Feed Industry: Used as a high-protein additive in aquaculture and livestock feed, improving digestibility and growth efficiency.
• Food Processing Systems: Acts as a binder, stabilizer, and texture modifier in processed foods and ready-to-eat formulations.

Compared to alternative plant proteins, vital wheat gluten offers unmatched elasticity and binding strength, making it uniquely effective in structure-building applications where soy or pea proteins may underperform.

4. Competitive Advantages

• Consistent Industrial Grade Quality: Strict process control ensures uniform protein content and functional performance across batches
• Reliable Global Supply Chain: Scalable production capacity supports high-volume, long-term procurement contracts
• Efficient Logistics Network: Optimized packaging and export-ready handling for bulk international shipping
• Cost-Effective Protein Source: High functionality per unit cost compared to alternative plant proteins
• Sustainability Profile: Plant-based, non-GMO compliant options available, supporting clean-label manufacturing trends
• Technical Documentation Support: Full COA, MSDS, and regulatory compliance documentation available for industrial buyers
• Process Efficiency Gains: Improves yield, reduces formulation complexity, and enhances product stability

5. Commercial & Supply Information

• Minimum Order Quantity (MOQ): Bulk 20 MT
• Packaging Scale: 25 kg bags / 1 MT jumbo bags
• Container Loading Capacity:
  • 20’ FT Container: approx. 14–16 MT
  • 40’ FT Container: approx. 26–28 MT
• Supply Type: Bulk export, contract-based or spot purchase available
• Lead Time: 7–21 days depending on order volume and destination
• Incoterms: FOB / CIF / CFR available on request