Wheat Gluten
Vital Wheat Gluten : Specifications
| Parameter | Details |
|---|---|
| Appearance | Fine powder, free from hard lumps |
| Color | Cream |
| Odor | Characteristic cereal odor |
| Solubility | Insoluble in water |
| Moisture | 6.40% |
| Total Ash | 1.02% |
| Protein | 82.50% (N x 6.25), ODB |
| Fat Content | 1.32% |
| Grade | Food-grade with international certifications |
Vital Wheat Gluten is a pure gluten protein extracted from premium-quality wheat. Renowned for its high protein content and functional properties, it is widely used in baking and food processing. Known for enhancing dough elasticity, chewiness, and overall structure, it is a versatile ingredient for both bakery and plant-based food industries.
Key Features & Benefits
- Pure Gluten Protein: Extracted from natural wheat
- Improves Texture: Enhances dough elasticity and chewiness
- Functional Use: Increases volume and rising of baked goods
- Quality Baking: Extends freshness and improves structure
- Nutritional Value: High protein, cholesterol-free, and vegetarian
- Natural & Safe: 100% natural, food-grade with certifications
Applications
- Bread, bakery products, and dough-based recipes
- Meat substitutes and plant-based protein-rich foods
Specifications
| Parameter | Specification | Reference Method |
|---|---|---|
| Appearance | Pale cream to off-white powder, free from lumps or extraneous matter | Visual |
| Taste & Flavor | Wheatish, characteristic floury, free from off-flavor | Organoleptic |
| Odor | Characteristic cereal odor | Organoleptic |
| Particle Size | ≥ 95% pass through 250 microns | Sieving (15 min) |
| Solubility | Insoluble in water | Visual |
| Moisture (% by mass) | ≤ 8.0 | AOAC 925.10 |
| Protein (% N x 6.25, ODB) | ≥ 80.0 | FOSS AN 300 |
| Fat (% by mass) | ≤ 3.0 | AOAC 922.06 |
| Ash (% by mass) | ≤ 1.50 | AOAC 923.03 |
| pH (10% w/v solution) | 5.50 – 6.50 | AOAC 981.12 |
| Water Absorption Capacity (WAC) | ≥ 140 | By weighing |
Microbiological Characteristics
| Parameter | Limit | Reference |
|---|---|---|
| Total Plate Count (SPC/TPC) | ≤ 10,000 cfu/g | IS 4833-1 |
| Yeast & Mold | ≤ 50 cfu/g | IS 21527-2 |
| Escherichia coli | Absent | IS 16649-2 |
| Salmonella/Shigella (25 g) | Absent | IS 6579-1 |
| Pesticides/Insecticides | As per FSSR | External Testing |
| Melamine | Absent | External Testing |
Material Safety Data Sheet (MSDS) – Vital Wheat Gluten
| Section | Parameter / Item | Details |
|---|---|---|
| I – Material Identification & Use | Material Name / Identifier | Vital Wheat Gluten |
| Product Use | Dough strengthener, formulation aid, nutrient supplement, increase protein in flour, processing aid, stabilizer & thickener, texturing agent | |
| II – Physical & Chemical Data | Appearance | Creamy, light yellow |
| Odor | Neutral | |
| Ignition Temperature | 380–540°C | |
| Physical State | Solid | |
| Solubility in Water | Insoluble in cold water | |
| Bulk Density | 68–75 lbs/cu. ft | |
| Melting Point | Decomposes | |
| pH (10% solution) | 5.5–6.5 | |
| III – Composition & Ingredients | CAS Number | 8002-80-0 |
| Hazard Status | Not hazardous under FDA regulations | |
| IV – Hazard Identification | Primary Routes of Entry | Skin, eyes, ingestion, inhalation |
| Signs & Symptoms of Exposure | None expected for eyes, skin, inhalation, or ingestion | |
| Acute/Chronic Effects | N/A | |
| V – Fire Fighting Measures | Flammable | Yes |
| Flash Point | N/A | |
| Extinguishing Media | Water spray | |
| Special Procedures | Stop spill, begin fire-fighting immediately | |
| VI – First Aid Measures | General | Not dangerous |
| Eye Contact | Flush with water | |
| Skin Contact | Wash with soap and water | |
| VII – Accidental Release Measures | Spill Handling | Collect mechanically, vacuum up; wash with warm water if needed |
| Personal Precautions | Ventilation: avoid dust formation; Respiratory Protection: N/A; Gloves: N/A; Eye Protection: recommended if irritation | |
| VIII – Exposure Controls / Personal Protection | Respiratory Protection | N/A |
| Ventilation | Avoid dust formation | |
| Gloves | N/A | |
| Eye Protection | Not required but recommended in case of irritation | |
| IX – Stability & Reactivity | Stability | Stable |
| Conditions to Avoid | Air/dust mixtures | |
| Incompatibility | Strong oxidizing agents | |
| Hazardous Decomposition Products | Carbon monoxide, carbon dioxide, oxygen, water, nitrogen | |
| X – Handling & Storage | Handling | Use personal protection when handling |
| Storage | Store in suitable containers in a cool, dry, well-ventilated area; packed in bulk bags | |
| XI – Ecological Information | Environmental Precautions | Generally low hazard for water; completely biodegradable |
| XII – Disposal Consideration | Waste Disposal | No special requirements |
| XIII – Regulatory Information | Acute Health Hazard | No |
| Chronic Health Hazard | No | |
| Fire / Reactivity Hazard | No | |
| State RTK Info | Check with state-specific regulations | |
| XIV – Toxicological Information | Teratogen / Mutagen / Carcinogen | No |
| OSHA / IARC Potential Carcinogen | No | |
| Acute Toxicity | N/A | |
| Local Effects | Mechanical skin irritation possible if rubbed | |
| Other Information | Not classified as dangerous for carriage; chemical assessment not performed | |
| XV – Transport Information | Consumer Commodity | Not required |
| Transport Hazard Class | Not classified as dangerous | |
| Packing Group | Not applicable | |
| Environmental Hazard | Not classified as dangerous | |
| Special Precautions | None required | |
| DOT / IATA | Not classified as dangerous for carriage | |
| Further Information | No chemical assessment carried out | |
| XVI – Other Information | Certifications | FSSC 22000, HALAL, KOSHER, Organic |
| General Note | Stable, non-toxic, environmentally safe, minimal personal protection required; safe for food industry use |
Packing, Storage & Shelf Life
- Packaging: 25 kg polywoven bags with food-grade LDPE liners; also 3-ply paper/PP bags or Jumbo Bags (20–25 kg per bag)
- Storage: Dry, hygienic place at ambient temperature; cool, dry place or silo recommended
- Shelf Life: 24 months under recommended conditions
- Labeling: Date of Manufacturing, Batch No., Net Weight, Expiry Date, FSSAI License No., Veg Logo
- Distribution: Each consignment includes Certificate of Analysis
Confidential Material Specification – Vital Wheat Gluten
| Parameter | Details |
|---|---|
| Category | Vital Wheat Gluten |
| Country of Origin | India |
| Ingredients | GMO-Free Wheat |
| Additives | None |
| Allergens | None |
| Description |
Protein source with excellent digestibility. Obtained by physical extraction from wheat flour. Feed grade & food grade available. Industrial use only. Suitable for vegetarians and athletes. Health-enhancing protein source. |
| Methionine Content | 2.7% |
| Validity | Specification valid for 3 years |
Certifications
- FSSC 22000 Version 5.1
- Kosher & Halal certified
- ISO-45001
- ISO-14001
- Sedex
Safety & First Aid – Vital Wheat Gluten
| Parameter | Details |
|---|---|
| Skin Contact | Negligible hazard |
| Eye Contact | Flush immediately with water |
| Ingestion | Non-hazardous |
| Inhalation | Remove from exposure |
| Fire Emergency | Use sand, dry powder, or CO₂ extinguishers; avoid water jets; wear self-contained breathing apparatus |
| Spillage | Sweep with dust mask or flush with water; vacuum and wash contaminated surfaces |
Disclaimer
- Users are responsible for determining safe conditions of use for this product.
- Information in the MSDS does not replace product-specific analytical specifications.
- This ensures compliance with safety regulations and proper handling by the end-user.
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