Vital Wheat Gluten

Vital Wheat Gluten is dried wheat protein made under controlled drying conditions that keep the protein fully functional.

The term vital indicates that the protein has been dried gently enough to rehydrate fully and re-form a cohesive viscoelastic network when reintroduced to water and flour. Typical commercial vital wheat gluten carries protein content above 75 percent on the dry basis and water absorption capacity above 150 percent.

We source bulk Vital Wheat Gluten from top China manufacturers for our partners, working with several of them. The manufacturers are in Anhui, Henan and Shandong. For this ingredient the minimum order is 5,000 kg and a 20-foot container takes 22 MT, and a smaller requirement can ship in a combined container with other ingredients.

Please send the grade you need, the volume and your destination port, and we will come back with a solution and a price.

or call +86-21-6858 0751

Minimum order: 5,000 kg
Qty in 20' FCL: 22 MT
Packaging: 25 kg kraft paper bag with PE inner liner

Function: Bakery ingredient

ISO 9001
HACCP
Halal
Kosher

Specifications

Item	Specification
Appearance	Light cream to tan free-flowing powder
Protein content (Kjeldahl, N x 5.7, dry basis)	≥ 75.0%
Moisture	≤ 8.0%
Fat	≤ 2.0%
Ash	≤ 1.5%
Wet gluten (vitality test)	≥ 170% absorption
Particle size	95% through 80 mesh, or per customer specification
Lead (Pb)	≤ 0.5 mg/kg
Arsenic (As)	≤ 0.5 mg/kg
Total plate count	≤ 30,000 CFU/g
Salmonella	Absent in 25 g
Allergen statement	Contains wheat and gluten.
Source	Common wheat (Triticum aestivum), non-GMO

Common Markets Grades

Vital Wheat Gluten is a fine cream coloured powder sold in two food grades, premium and standard.

Premium specifications control protein content, water absorption, colour, particle size, and microbiological quality. Premium grades typically carry protein content of 78 to 80 percent on the dry basis and water absorption above 160 percent.

Standard grades target protein content of 75 percent with somewhat looser tolerances on absorption and colour.

Organic, non GMO project verified, and identity preserved variants exist from selected producers to meet specific market requirements.

Applications

Bread improvers and bakery premixes for industrial sliced loaf and bun production
Whole wheat, multigrain, and seeded breads where the base flour gluten is diluted by bran and inclusions
Frozen dough and refrigerated dough programs that need extra dough strength
Pizza crust and flatbread formulations
Pasta and Asian noodle production for cooking quality and bite
Vegetarian and vegan meat alternatives, particularly seitan and meat analog patties
Energy bars and high protein snacks for textural binding
Aquaculture and pet food binder
Breakfast cereal cluster and granola binding
Specialty bakery products requiring extra resistance to long ferment times

Brands Using Vital Wheat Gluten

Widely-distributed consumer products that list Vital Wheat Gluten on the ingredient label.

Brand names, product names and logos are the property of their owners. They appear here as published evidence that the ingredient is used, taken from the brand's own label or website. Their appearance is not an endorsement, and it does not mean the brand buys from us or from any manufacturer listed on this site.

China Manufacturers of Vital Wheat Gluten

Top Vital Wheat Gluten manufacturers in China.

Company names and logos are the property of the manufacturers themselves. They are listed here because our own directory records them as producing this ingredient. A listing is not an endorsement by them, and we do not represent them or speak on their behalf.

How We Help Source Vital Wheat Gluten

Direct Factory Sourcing
We run the whole process: selecting the manufacturer from the top Chinese food ingredient producers, negotiating the price, verifying quality, and coordinating the logistics. You deal with us instead of with several factories at once.
Original Packaging and Documents from the Manufacturer
The manufacturer sends your Vital Wheat Gluten out of its own factory in the original packing, through to your destination port. The COA, COO, MSDS, TDS and any certifications reach you from the manufacturer as well.
Free Samples and Lead Time
We send 100 to 500 g free for your own laboratory to test and you cover only the courier, usually within 2 to 3 working days. ETD is usually within 7 to 15 days once the order is confirmed, and we check that date against the factory's own manufacturing schedule before we give it to you.
Combined Shipment
We can load Vital Wheat Gluten together with other ingredients such as Sodium Acid Pyrophosphate, Monocalcium Phosphate and Diammonium Phosphate into one 20' FCL. If your quantity is small, we can also ship LCL.

Regulatory Status

Vital Wheat Gluten is treated as a food ingredient with no specific additive number.

Specifications appear in the FAO/WHO Codex Alimentarius standard for wheat gluten products, which sets minimum protein content of 80 percent on the dry basis (N x 5.7) for the wheat gluten name.

Wheat and gluten are recognised priority allergens in the European Union, the United States, Canada, Australia, and most other jurisdictions, requiring clear ingredient declaration.

Foods containing vital wheat gluten are not suitable for consumers with celiac disease or non-celiac gluten sensitivity. Producers serving the gluten free market must keep separate production lines and follow strict cleaning protocols.

Manufacturing Process

Vital Wheat Gluten Manufacturing Process

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Vital Wheat Gluten production follows the standard wet milling process for wheat protein and starch separation.

The key step that distinguishes vital from devitalized gluten is the drying stage. Wet gluten coming off the washing line carries about 65 percent water and is easily damaged by heat.

Producers use flash drying or low temperature ring drying to remove water rapidly without raising the protein temperature above the denaturation threshold. The drying gas inlet temperature can be high, but the short residence time and evaporative cooling keep the protein at safe temperatures.

The dried gluten is cooled, milled to a uniform particle size, and tested for vitality through a standard baking trial. Only material that meets the absorption and loaf volume targets is released as vital grade.