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GLUTEN

CAS No.: 8002-80-0

Formula: -

Molecular Weight: 0

Suppliers: All(0) China Suppliers(0) Products(2)

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What is GLUTEN

**Introduction to GLUTEN** GLUTEN is a premium plant-based protein derived from wheat, known for its unique elastic properties that enhance texture and structure in food products. A key ingredient in baking, it provides the chewiness in bread, pasta, and baked goods while improving moisture retention and shelf life. Beyond traditional uses, GLUTEN is increasingly popular in meat alternatives, offering a high-protein, low-fat option for vegetarian and vegan diets. Its versatility makes it essential in gluten-free formulations when modified for dietary needs. With growing demand for sustainable proteins, GLUTEN stands out as a natural, functional ingredient that supports both culinary excellence and health-conscious lifestyles.

Preparation Process: To prepare gluten, start by washing wheat flour dough to remove starch and water-soluble components. Mix wheat flour with water to form a dough, then knead it under running water. The water dissolves and carries away starch, leaving behind the elastic, insoluble gluten protein. Continue washing until the water runs clear. The remaining sticky mass is wet gluten, composed mainly of gliadin and glutenin. Drain excess water and optionally press or centrifuge to remove moisture. The resulting gluten can be used directly or dried (via oven, spray-drying, or freeze-drying) to produce powdered gluten. Adjust processing for desired texture and protein content.

Usage Scenarios: Gluten is a protein composite found in wheat, barley, and rye, primarily consisting of gliadin and glutenin. It provides elasticity and structure to dough, allowing it to rise and retain shape during baking. Gluten is widely used in food production, particularly in bread, pasta, and baked goods, enhancing texture and chewiness. It also acts as a binding agent in processed foods like sauces, soups, and meat substitutes. Beyond food, gluten is utilized in cosmetics and pharmaceuticals as a stabilizer or thickener. However, it poses health risks for individuals with celiac disease or gluten sensitivity, necessitating gluten-free alternatives. Its functional properties make it valuable in both culinary and industrial applications.

GLUTEN Basic Info

Chemical Name GLUTEN

Synonyms GLUTEN;Glutens;GLUTENCAS;WHEAT GLUTEN;gluten crude;wheat Peptide;Gluten (wheat);gluten from wheat;GLUTEN USP/EP/BP;fromwheat80%protein

CAS No. 8002-80-0

Molecular Formula -

Molecular Weight 0

PSA -

LogP -

Safely Info

RTECS -

Hazard Class -

Safety Statements -

HS Code 1109.00.9000

WGK Germany -

Packing Group -

RIDADR -

Risk Statements -

Hazard Codes -

Caution Statement -

Hazard Declaration -

Symbol -

Signal Word -

GLUTEN Price

1. United States: $5 - $20 per kg
2. China: $3 - $15 per kg
3. Russia: $4 - $18 per kg
4. Germany: $6 - $22 per kg
5. India: $2 - $12 per kg
6. Japan: $7 - $25 per kg
7. Brazil: $4 - $16 per kg
8. South Korea: $6 - $20 per kg
9. Philippines: $3 - $14 per kg
10. United Kingdom: $7 - $24 per kg
11. France: $6 - $23 per kg
12. Mexico: $4 - $17 per kg
13. Canada: $5 - $21 per kg
14. South Africa: $3 - $15 per kg
15. Egypt: $2 - $13 per kg
16. Turkey: $4 - $16 per kg
17. Thailand: $3 - $14 per kg
18. Indonesia: $2 - $12 per kg

*Note: Prices are approximate and may vary based on quality, supplier, and market conditions.*