| Product | Hydrolyzed Wheat Protein |
| Appearance | Power |
| Color | Light yellow powder |
| Assay (by CPC TITRATION) | 99.5% |
| Moisture | ≤9.0% |
| Fat | ≤2.0% (Dry basis) |
| water absorption | ≥150% (Dry basis) |
| Smell, taste | Grain unique fragrance, taste normal |
| Protein | ≥82.5% (Nx6.25 Dry basis) |
| Package | 25kg/Drum |
| OEM | Yes |
Description:
Hydrolyzed wheat protein is made from active wheat gluten. Through several functions of several special enzymes, raw wheat protein is made into small molecule polypeptide containers during the manufacturing process.
Hydrolyzed wheat protein is a soluble protein with high protein content, high digestibility, fast dissolution rate, and high
glutamine content.
Function:
Hydrolyzed wheat protein is easily considered by the human body because of its small molecular peptides. The average molecular weight of the small peptides in our hydrolyzed wheat protein is about 2000 Daltons.
Compared with hydrolyzed soy protein, hydrolyzed peanut protein and animal-derived hydrolyzed collagen, hydrolyzed wheat protein has a lighter odor and does not cause too much abnormal smell to food or feed.
