Vital Wheat Gluten, Wheat Gluten, Vital Gluten, Wheat Protein, 93384-22-6

Vital Wheat Gluten, Wheat Gluten, Vital Gluten, Wheat Protein, 93384-22-6

VITAL WHEAT GLUTEN
PRODUCT IDENTIFICATION INFORMATION

CHEMICAL STRUCTURE

Vital Wheat Gluten

Complex Protein Network (Glutenin + Gliadin)

Glutenin (High Molecular Weight) + Gliadin (Low Molecular Weight)

Structure: Natural protein complex extracted from wheat flour; Consists of two main protein fractions: glutenin (high molecular weight, provides elasticity) and gliadin (low molecular weight, provides extensibility); Together they form a viscoelastic network when hydrated; Approximately 75-82% protein content; Contains all essential amino acids except lysine.

SECTION 1: CHEMICAL IDENTITY AND DESCRIPTION

SECTION 2: PHYSICAL AND CHEMICAL PROPERTIES

SECTION 3: GLUTEN PROTEIN COMPOSITION

SECTION 4: PRODUCTION PROCESS

Note: "Vital" refers to the protein's functional properties being preserved during processing.

SECTION 5: FUNCTIONAL PROPERTIES AND MECHANISM OF ACTION

SECTION 6: MAIN APPLICATION AREAS

SECTION 7: NUTRITIONAL PROFILE

Essential Amino Acid Profile:

SECTION 8: SAMPLE FORMULATIONS

Seitan (Wheat Meat) - Basic Recipe:

Instructions: Mix vital wheat gluten with spices; Add water and soy sauce; Knead until elastic (3-5 minutes); Let rest for 10-15 minutes; Shape, cook, or steam as desired.

Bread Improver (Per 100 kg Flour):

Instructions: Add vital wheat gluten to flour; Mix with other ingredients; Knead; Ferment; Shape; Bake.

High-Protein Bread (Per 100 kg Flour):

Vegan Burger Patty (100 kg):

SECTION 9: USAGE INSTRUCTIONS

General Dosing Guide:

Instructions:

1. Bakery Use: Add to flour before mixing; Hydrate with water during dough formation; Adjust water content (gluten absorbs 1.5-2x its weight in water).

2. Seitan Production: Mix with water and flavorings; Knead until elastic (3-5 minutes); Let rest for 10-15 minutes; Cook or steam as desired.

3. Direct Addition: Can be added directly to dry mixes; Requires adequate water for hydration.

4. Hydration: Gluten absorbs 150-200% of its weight in water; Adjust liquid content accordingly.

5. Mixing: Over-mixing may degrade gluten structure; Mix just until combined.

SECTION 10: QUALITY SPECIFICATIONS

SECTION 11: TOXICOLOGICAL PROFILE

SECTION 12: GHS CLASSIFICATION AND LABELING

GHS Classification (in accordance with CLP and UN GHS):

SIGNAL WORD: NONE (not classified as hazardous)

Hazard Pictograms: NONE

Hazard Statements (H-Codes): Not classified as hazardous under GHS regulations.

NFPA 704 Hazard Classification:

SECTION 13: PRECAUTIONARY STATEMENTS (P-CODES)

SECTION 14: FIRST AID MEASURES

SECTION 15: FIREFIGHTING MEASURES

SECTION 16: STORAGE AND SHELF LIFE

SECTION 17: PACKAGING OPTIONS

SECTION 18: TRANSPORT INFORMATION

SECTION 19: REGULATORY STATUS

SECTION 20: OTHER NAMES AND SYNONYMS

SECTION 21: SUMMARY TABLE

SECTION 22: CRITICAL WARNINGS AND BEST PRACTICES

CRITICAL WARNINGS:

• Not classified as hazardous under GHS. Non-toxic, non-carcinogenic. FDA GRAS status.

• Contains gluten – not suitable for celiac patients or those with gluten sensitivity. Must be labeled accordingly.

• Hygroscopic – absorbs moisture from air. Store in tightly closed, moisture-proof containers.

• Dust may cause mechanical irritation to eyes, skin, and respiratory system. Use appropriate dust control measures.

• Combustible (organic material, high protein content). Keep away from open flames and high heat. Dust cloud may form explosive mixture.

• Water absorption – absorbs 150-200% of its weight in water; Adjust liquid content accordingly.

• Over-mixing – may degrade gluten structure; Mix just until combined.

• Biological value – 64 alone; Increases to ~100 when combined with egg or yogurt (complementary proteins).

• Lysine is the limiting amino acid – combine with legumes (soy, lentils) for complete protein profile.

• Safe for general population – only harmful for individuals with celiac disease or gluten sensitivity.

BEST PRACTICE RECOMMENDATIONS:

Bakery (Bread, Rolls): Use as dough strengthener and volume enhancer; Dosage 1-2% of flour weight (standard); 3-5% for high-protein bread; Add to flour before mixing; Adjust water content (gluten absorbs 1.5-2x its weight in water).

Seitan Production: Use as texturizer and protein source; Dosage 20-40% of recipe; Mix with water and flavorings; Knead until elastic (3-5 minutes); Let rest 10-15 minutes; Cook or steam.

Vegan Meat Alternatives: Use as texturizer; Dosage 20-50%; Combine with vegetable broth, soy sauce, spices; Processed into burgers, sausages, meatballs; Provides meat-like texture.

Protein Fortification: Use to increase protein content of products; Dosage 3-10%; Ideal for high-protein breads, pasta, and snacks; Combine with complementary proteins for complete amino acid profile.

Sports Nutrition: Use as protein supplement; Dosage 10-30 g per serving; Combine with other protein sources; High biological value when combined with complementary proteins.

Handling: Use in well-ventilated areas; Avoid dust formation; Use dust masks (N95/FFP2) when handling powder; Use gloves and safety goggles.

Personal Protective Equipment: Dust mask (N95/FFP2 or higher), safety goggles, protective gloves (nitrile, neoprene). Not required for solution handling.

Hygiene: Wash hands thoroughly after handling; Do not eat, drink, or smoke while using.

Storage: Store in tightly closed, moisture-proof containers; Store in a cool, dry, well-ventilated area; Protect from moisture, light, and heat; Opened containers must be resealed immediately; Shelf life: 12-24 months under proper conditions.

Spill Management: Sweep or vacuum (HEPA) and place in suitable sealed container; Avoid dust formation; Do not allow entry into drains or waterways.

Disposal: Dispose of in accordance with local, regional, and national regulations; Non-hazardous waste; Biodegradable; Can be disposed of in compliance with regulations.

SPECIAL NOTE ON BIOLOGICAL VALUE:

• Biological Value (Alone): 64 (comparable to vegetable proteins)

• With Egg or Yogurt: ~100 (complete protein profile)

• Complementary Proteins: Combine with legumes (soy, lentils, beans) for lysine; Complete amino acid profile; Ideal for vegan/vegetarian nutrition.

• Limiting Amino Acid: Lysine (low); Must be supplemented from other sources.

GLUTEN MISCONCEPTIONS - CLARIFICATION:

Fact: Gluten is only harmful for individuals with:

• Celiac disease

• Gluten sensitivity / intolerance

• Wheat allergy

For the general population:

• Gluten is safe and nutritious

• Provides high-quality protein

• Supports healthy diet when consumed in moderation

• Essential for bread and baked goods structure

Vital Wheat Gluten is:

• A natural protein source

• High biological value when combined with complementary proteins

• Safe for most people

• Used in vegan and vegetarian cuisine (seitan)

LEGAL DISCLAIMER:
The information provided in this document is based on our current knowledge and experience and is presented in good faith. However, as all conditions of use are beyond our control, it does not constitute a binding specification or warranty. This Technical Data Sheet is for informational purposes only. Users are responsible for testing the suitability for their own applications. For complete safety, storage, use, handling, waste, and regulatory compliance information, please refer to the official Safety Data Sheet (SDS/MSDS) provided by the manufacturer/supplier. This product contains gluten and must be labeled accordingly for individuals with celiac disease or gluten sensitivity.