Description
Premium grade vital wheat gluten with elevated protein content (minimum 82 percent dry basis), enhanced functional performance, and tighter quality specifications than standard vital wheat gluten grades.
Light cream to tan free-flowing powder with characteristic mild flour aroma. The premium grade delivers higher water absorption, stronger gluten network development, and better gas retention performance than standard grade.
We supply food-grade Vital Wheat Gluten Premium from manufacturers in China holding ISO, Halal, Kosher and other certifications relevant to the product and production.
Common market grades include standard 75 percent protein, premium 82 percent protein, ultra-premium 85 percent protein, and organic-certified grades.
Bulk and reduced-MOQ shipments. Batch-level COA covering moisture, protein content, water absorption, and microbiology.
Introduction
Vital wheat gluten is produced by washing the starch out of wheat flour, leaving behind the protein fraction in a hydrated mass that is then dried to preserve its functional properties. The term vital refers to the preservation of the protein's water-absorbing and dough-forming functionality.
Premium grades are produced through more careful processing that minimizes heat damage and chemical alteration during drying, preserving the maximum functional performance. The result is a product that delivers stronger gluten network development at lower inclusion levels.
Plant-based meat manufacturing has emerged as a major application beyond traditional bakery use. Vital wheat gluten provides the chewy, fibrous texture central to seitan, meat analogs, and protein-fortified products in the plant-based segment.
The protein content of vital wheat gluten supports nutrition labeling claims in finished bread and bakery products, with high-protein bread categories using gluten supplementation to reach protein levels two to three times that of standard bread.
Where it is used
- Premium bread manufacturing requiring strong gluten network
- Bagel and pretzel manufacturing for chewy texture
- Pizza dough for elasticity and high-temperature baking performance
- High-protein bread and bagel formulations
- Meat analog and plant-based protein product manufacturing
- Seitan and wheat meat substitute production
- High-fiber bread requiring gluten supplementation
- Frozen dough applications requiring enhanced structure
Technical data
| Item | Specification |
|---|---|
| Appearance | Light cream to tan free-flowing powder |
| Moisture | ≤ 8.0% |
| Protein (dry basis) | ≥ 82.0% |
| Water absorption | ≥ 150% |
| Wet gluten | Forms cohesive elastic mass |
| Mesh size | 80 to 100 mesh |
| Total plate count | ≤ 10,000 cfu/g |
| Salmonella | Negative in 25g |
| Grade | Premium per customer specification |
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