Vital wheat gluten is gluten in powdered form with a high concentration of protein,which is obtained by extracting the gluten from wheat. Vital wheat gluten is widely used as a substitute for making a vegetarian meat substitute known as seitan. The powdered form of wheat gluten (vital wheat gluten), is made by hydrating hard wheat flour to activate the gluten and then processing the hydrated mass to remove the starch, leaving only the gluten. The gluten is then dried and ground back into a powder. Seitan may be made from vital wheat gluten or from hard wheat flour.. When seitan is made from vital wheat gluten, the powder is simply rehydrated to form the gluten and then cooked. Seitan produced from wheat flour is a longer process. First a dough is made by hydrating the flour, then the dough is kneaded under running water to remove the starch from the dough, leaving only the gluten. The gluten is then cut into pieces and cooked via steaming, boiling, frying, or other methods. The most common usage of wheat gluten in western countries has traditionally been, and continues to be, in baked goods of various types. In Pasta, meat and aquatic products, vital wheat gluten is used as water retention, texture stabilizer to keep moisture, elasticity and toughness.In Children's health products, it used as nutrition supplements to enhance the nutrition.It is also widely used as stabilizer, flavor enhancer in pharmaceutical.
The study and uses of vital wheat gluten is a long history. In the 6th century, it was recorded on Chinese documents. In 1728, Beccari discovered wheat gluten. It is the substance after starch and other water-soluble components are washed off from wheat flour. Properties of Vital Wheat Gluten Vital wheat gluten contains 75-85% protein. It is also a nutritious plant protein resource consisting of eight primary amino acids. Glutamic acid and glutamine counts 35% of the total content of amino acids, while proline counts 16%. Vital wheat gluten has strong hygroscopicity, viscoelastic extension, film formability, adhesion heat coagulability and liposuction emulsifiability. It has mild and mellow flavor, somewhat has a variety of unique physical properties of grain, meeting multi-functional requirements of food nutrition. Applications in Food and Feed Industries As a byproduct of wheat and flour processing, vital wheat gluten and bran is often used as the foundation of high-grade aquatic feeds. In food industry, it is widely used in bread, noodles, instant noodles production to greatly improve the water absorption ability, viscoelastic extension and then improve the overall quality of the food. Also vital wheat gluten uses in meat products like fish cakes or sausages as water retention agent and enhance the viscoelastic ability. You’ll also find Vital wheat gluten in many edible films. The studies of its deep processing and functional food become more popular and sometimes the value of vital wheat gluten is higher than the wheat flour. Wheat protein peptide could improve inoxidizability, antihypertensive and immune system, therefore extract bioactive peptides from vital wheat gluten became an import study in its deep processing. For the supply and deep processing of vital wheat gluten, please follow OKCHEM.COM
The enzyme modifying technology of vital wheat gluten is to break high polymer protein peptide chains into small molecule peptide chain under catalytic hydrolysis of vital wheat gluten. The latest researches about enzyme modifying technology of this food additive could be summarized as follows: 1. Modify the functional properties The great amount of hydrophobic amino acid contained in vital wheat gluten, will form a layer of moist gluten structure of nets after it contact with aqua. The low solubleness of gluten effects the properties of emulsifying and foaming. The viscoelastic extension of gluten protein makes it a good source of film forming. However, its hygroscopicity and high oxygen permeability restrain the the applications. Scientists use MTG to modify the vital wheat gluten and found that the coagulability, emulsifiability, foamability and foaming stability of modified gluten are improved by 96.7%、43.5%、32.0% and 75.9%. 2. Acquire functional peptides Vital wheat gluten could be degraded to peptides such as anti-oxide peptides, ACE-I, or immunomdodulating peptides. The inoxidizability of anti-oxide peptides is higher than protein and amino. ACE-I could lower the content of plasma angiotension and therefore could help to lower blood pressure. Glutamine peptidess (Gln) extracted from vital wheat gluten by enzymatic hydrolysis technique are relatively more stable than traditional Gln and could replace glutamine. It could also accelerate cell multiplication and enhance the immune of intestinal function. In addition, it is the premise of glutathione synthesis and the main source of Antioxidant scavenging free radicals in bodies. 3. Infer the structural properties of wheat protein based on acquired peptides Inferring the structural properties of wheat protein is a new and ongoing research in the study of the additive. This research is limited to extraction and finding amino orders, in stead of integrate research on the protein structure as a whole. Fermentation technique is often used for degradation of alcohol-soluble protein in vital wheat gluten. Carlo Giuseppe Rizzello found ferment treated bread dough has higher digestion rate and nutrition. S.M’hir discovered enterococcus and fungal proteinase could degrade 98% protein of vital wheat gluten while in long-time fermentation. This suggests that this fermentation technique could be used in non-glutenin food processing. For more information and supply of vital wheat gluten, please follow OKCHEM.COM!
Overview: Vital wheat gluten is gluten in powdered form with a high concentration of protein,which is obtained by extracting the gluten from wheat. Vital wheat gluten is widely used as a substitute for making a vegetarian meat substitute known as seitan. In 2015, the import of wheat gluten(HS110900) reached 956 million kilograms in 131 countries and regions; USA, Norway, Netherlands became the top 3 importers. In the same year, the export volume of wheat gluten(HS110900) reached 816.5 million kilograms in 68 countries and regions; Belgium, China, France were the top 3 exporters, counting for 51.9% of global total export. Table 1: Top 20 export countries Table 2: Top 20 import countries HS: 110900-wheat gluten Source: UN Comtrade (2015) Exports Profile From the above figures, we can find that Belgium is the top 1 exporter of wheat gluten, taking 18.24% of global export, followed by the China with 18.2% and France with 15.4%. World Wheat Production Vital wheat gluten is obtained by extracting the gluten from wheat, by washing the wheat with water until the starch contents are completely dissolved leaving behind the gluten. Wheat production in 2017 is set to fall some 20 million tonnes (2.6 percent) short of the 2016 record to reach 740 million tonnes, according to Food and Agriculture Organization of the United Nations(FAO). 60.24% of the global wheat production primarily comes from European Union, China, India, Russia, and the United States. Source: International Grains Council OKCHEM is an innovative, professional, and reliable chemical B2B platform, dedicated to providing convenient and safe chemical trade and one-stop solution to chemical suppliers and buyers globally, and increasing the value of international chemical trade.
Overview: According to statistics from UN Comtrade, China was the second biggest export country of wheat gluten(HS110900) in 2015 sorting by export volume, after Belgium. China exported to 67 countries and regions in 2015, at total amount of 148.95 million kilograms, and 203.2 million U.S. dollars. Export Markets Table 1 : Top 20 importers from China of HS code 110900 from 2014 to 2015 Source: UN Comtrade（2014, 2015） HS: 110900 - wheat gluten According to statistics from UN Comtrade, Chinese wheat gluten mainly export to Northern Europe, America, Southeast Asia, and Northern Africa. The top 10 importers’ volume all increased in 2015, except for Australia and India. Egypt, Pakistan, South Africa newly ranked top 20 in 2015. Owing to the bottom of Chinese vital wheat gluten price in 2013 and 2014, numerous amount of importers chose to ship out in 2015. In this situation, a majority of contries, listed above, incresed the import volume of wheat gluten from China in 2015, including Netherlands, Norway, Chile, Turkey, ect. The import volume of Netherlands had incresed from 17.6 thousand tonnes in 2014 to 37.6 thousand tonnes in 2015, ranking first. According to statistics from Globalwits (2016), China exported majority amount of wheat gluten(HS110900) to Netherlands, Chile, Viet Nam, Australia, India, Brazil, Norway, ect, in 2016. Netherlands still ranks first in 2016, importing 26.6 thousand tonnes from China. Norway’s wheat gluten import volume from China in 2016 was just 24.2% of 2015, ranking 7th in 2016. Statistics from UN Comtrade and China Customs showed that the export markets are quite identical with small differences in export volume because of different statistical approaches. HS: 110900 - wheat gluten Source: Globalwits (2016) Loading Port and Port of Customs Entry The top wheat gluten loading ports (sort by export volume) are Shanghai, Qingdao, Jinan, Nanjing, Hefei, Shenzhen, Tianjin, Gongbei, Xiameng, Wuhan, Zhengzhou, Dalian, Huangpu, Beijing. Ports of customs entry (sort by export volume) are Xuzhou, Liaocheng, Weifang, Yixing, Dongguan, Chuzhou, Haozhou, Zhangjiagang, Hebi, Other Anhui, Zhongshan, Dezhou, Xiameng, Nantong, Zhoukou and so on. HS: 110900 - wheat gluten Source: Globalwits (2016) Vital wheat gluten price tendency The Chinese FOB price of vital wheat gluten has kept rising since October last year because of environment protection policy. Many small and middle size manufacturers of wheat gluten located in Henan province and Anhui province were forced to shut down for non compliance with environment requirement. China's environment protection policy also leads to a sharp increase in domestic demand of vital wheat gluten, and then the ongoing higher price. It is indicated that the FOB price will remain high recently because the manufacturers intend to satisfy domestic market for higher price. Production flow sheet of Vital wheat gluten
Gluten is a mixture of proteins found in wheat, barley, rye, oat, and all their species and hybrids such as spelt, kamut, and triticale. What does gluten free mean? The U.S. Food and Drug Administration (FDA) has defined the term “gluten-free” for voluntary use in the labeling of foods. Any grain other than the gluten-containing grains of wheat, rye, barley, or their crossbred hybrids like triticale can be labeled gluten-free, and if there is unavoidable gluten due to cross-contact situations, the presence shall be less than 20 ppm. However, as with any other non-gluten-containing grain, oats that are labeled gluten-free must contain less than 20 ppm gluten. In addition to limiting the unavoidable presence of gluten to less than 20 ppm, FDA now allows manufacturers to label a food "gluten-free" if the food does not contain any of the following: 1)an ingredient that is any type of wheat, rye, barley, or crossbreeds of these grains； 2)an ingredient derived from these grains and that has not been processed to remove gluten； 3)an ingredient derived from these grains and that has been processed to remove gluten, if it results in the food containing 20 or more parts per million (ppm) gluten. What does gluten free mean in food or diet? Or what does it mean to be gluten free? A gluten-free diet is a diet that excludes the protein gluten. That is people of gluten-free diet avoid to eat following food: ＊Biscuits ＊Malt vinegar ＊Beer ＊Monosodium glutamate ＊Bread ＊Muffins ＊Cakes ＊Pasta ＊Cereals ＊Pastries ＊Chocolate bars ＊Pies ＊Cookies ＊Pretzels ＊Corned beef ＊Pizza ＊Couscous ＊Wheat flour ＊Crackers ＊Sausages ＊Donuts ＊Salami ＊Gravies ＊Sauces - many have wheat as a thickener ＊Malt beverages ＊Soups - many have wheat as a thickener The inclusion of oats in a gluten-free diet remains controversial. Oat toxicity in people with gluten-related disorders depends on the oat cultivar consumed because the immunoreactivities of toxic prolamins are different among oat varieties. And oats are frequently cross-contaminated with other gluten-containing cereals. The long-term effects of consumption of uncontaminated oats (labelled as "pure oat" or "gluten-free oat") are still unclear and further studies identifying the cultivars used are needed before making final recommendations. Then what foods are gluten free(GF)? What do they eat with gluten-free diet? Gluten free foods are as follows: ＊Fruit ＊Vegetables ＊Meats ＊Fish and seafood ＊Beans ＊Legumes ＊Nuts ＊Seeds ＊Milk ＊Juices Why do people need gluten free diet? Under FALCPA, a "major food allergen" is an ingredient that is one of the following five foods or from one of the following three food groups or is an ingredient that contains protein derived from one of the following: milk, egg, fish, Crustacean shellfish, tree nuts, wheat, peanuts, soybeans. About 3 million people in the United States have celiac disease. Celiac disease (gluten-sensitive enteropathy or non-tropical sprue) is an inflammatory disease of the small bowel mucosa caused by immune responses against ingested gluten proteins present in wheat. In people with celiac disease, foods that contain gluten trigger production of antibodies that attack and damage the lining of the small intestine. Such damage limits the ability of celiac disease patients to absorb nutrients and puts them at risk of other very serious health problems, including nutritional deficiencies, osteoporosis, growth retardation, infertility, miscarriages, short stature, and intestinal cancers. The gluten-free diet is a treatment for celiac disease. But some people who don't have celiac disease also may have symptoms when they eat gluten. This is called non-celiac gluten sensitivity. People with non-celiac gluten sensitivity may benefit from a gluten-free diet. But people with celiac disease must be gluten-free to prevent symptoms and disease-related complications.