Vital Wheat Gluten – Plant-Based Protein for Baking, Meat Alternatives & Nutrition

Product Name: Gluten Powder (Vital Wheat Gluten)
Botanical Source: Triticum aestivum (Wheat)
Grade: Food Grade | Form: Light yellow powder | Assay: ≥82% protein (dry basis)

1. Introduction

Vital Wheat Gluten is a high-protein, functional wheat protein extracted from wheat flour. It is known for its viscoelastic properties, making it essential in bread baking, pasta manufacturing, plant-based meat, and textured protein production.

Chibio Biotech supplies food-grade vital wheat gluten with >82% protein, high water absorption, and excellent extensibility—suitable for both artisanal and industrial food applications.

2. Chemical & Technical Specifications

🔬 Chemical & Solubility Information

• CAS Number: 8002-80-0

• Solubility:

  • In Water: Insoluble in cold water (swells and becomes sticky)

  • Solubility Behavior: Forms a viscoelastic gel network in water, ideal for dough and meat analog textures

  • In Organic Solvents: Insoluble

​🔬 Specification Information

3. Functional Benefits

✅ High Protein Content – Ideal plant-based protein source
✅ Strong Dough Formation – Elasticity and gas retention for bread, noodles
✅ Improves Texture – Chewy, meat-like consistency in plant-based foods
✅ Water Retention – Enhances moisture retention in baked and frozen products
✅ Vegan & Clean Label – GMO-free, no additives

4. Applications & Dosage Guidelines

🍞 Bakery Industry

• Function: Enhances dough strength, volume, and chewiness

• Dosage: 3–6% in flour base

🍝 Noodles & Pasta

• Function: Improves firmness, elasticity, and cooking tolerance

• Dosage: 2–5%

🥩 Plant-Based Meat / Textured Vegetable Protein (TVP)

• Function: Provides bite and structure; acts as meat analog base

• Dosage: 10–30% depending on formula

🧃 Protein Enrichment (Snacks, Drinks, Bars)

• Function: Adds complete protein in natural form

• Dosage: Based on target protein per serving (e.g. 5–15%)

✅ Application Summary Table

5. Production Flowchart – Vital Wheat Gluten

1. Wheat Grain Cleaning & Milling
   → Whole wheat is cleaned and ground into flour

2. Dough Preparation (with Water)
   → Wheat flour is mixed with water to form gluten-protein-starch dough

3. Washing & Gluten Separation
   → The dough is washed to separate gluten protein from starch slurry

4. Dehydration
   → The wet gluten is dewatered via centrifugation or pressing

5. Drying (Hot Air / Spray Drying)
   → The moist gluten is dried to a stable moisture content (<8%)

6. Grinding & Sieving
   → Final dried gluten is ground and sieved (80 mesh or finer)

7. Packaging & Final Quality Testing
   → COA testing (protein %, heavy metals, microbiology) and packed in 25 kg bags

6. Why Choose Chibio Biotech’s Vital Wheat Gluten?

✔ ≥82% Protein with Excellent Water Absorption (159.8%)
✔ Microbiologically Safe – Tested for Pathogens & Heavy Metals
✔ 99.2% Fine Mesh (80 mesh) – Excellent dispersibility
✔ Suitable for Vegan, Natural & Functional Food Markets
✔ Stable Bulk Supply & OEM Packaging Support

7. Why Use This Product in Your Business?

🌾 Essential in Bread & Pasta Manufacturing
🍽️ Backbone Ingredient in Plant-Based Meat Growth Segment
⚙️ Clean-Label, High Protein Ingredient – No additives, just functional protein
📈 Improves Product Performance & Margin – Low cost, high functionality
🌱 Supports Sustainable, Plant-Based Innovation

📩 Contact Us – Request Sample or Custom Quotation

📧 Email: sales@chibiotech.com
📞 Phone: +86 532 66983270
🌐 Website: www.chibiotech.com
✅ Formulate better with Chibio Biotech’s premium plant proteins!