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Wheat Gluten

Wheat Gluten

Product Description:
Wheat Gluten is a meat-like, vegetarian food product, sometimes called seitan, mock duck, gluten meat, or wheat meat. It is made from the gluten, or protein portion, of wheat, and used as a meat substitute, often to imitate the flavor and texture of duck, but also as a substitute for other poultry, pork, beef, and even seafood. Wheat Gluten is produced by rinsing wheat flour dough in water until the starch separates from the gluten and washes away.
Wheat Gluten has a long history in China, where it has been eaten since ancient times. It may have originated as a meat substitute for vegetarian Buddhists. There are three main varieties of seitan available in China: oily, steamed, and baked spongy gluten. The oily or oil fried variety is deep fried into small balls, and sometimes larger balls stuffed with tofu or meat. The small balls are sometimes sold as imitation abalone, and are commonly served with mushrooms or boiled in soup or stew.

Brand Name:
Einecs No:
CAS No..
HS Code:
Qty in 20' FCL:
22 TON
Shanghai,Tianjin, Qingdao
Min. Order:
500 KGS
Payment Terms:
China (Mainland)


Light yellow powder
Protein(N 5.7 on dry basis) ≥ %
Moisture ≤%
Fineness(through 198micron) ≥ %
Water Absorption (on dry basis) ≥ %
Absent in 5g
Absent in 25g
Moulds & Yeasts
<0.1 mg/KG
<0.5 mg/KG
Organic and Mineral Impurities
Not  Allowed
Injects and Remaings
Not  Allowed

Steamed gluten is usually in the form of a sausage shape, though larger blocks of it may be sold as mock ham. The sausage-like product is dense and may be sliced or torn into strips before using in recipes. Baked spongy gluten is made by leavening and baking or steaming raw gluten. It may be sold fresh, frozen, or in cans or bottles, and sometimes marinated with peanuts or mushrooms. Baked spongy gluten is the most absorbent variety and has a soft, juicy texture.
Wheat Gluten, also called wheat meat, mock duck, gluten meat, or simply gluten, is a food made from gluten, the main protein of wheat. It is made by washing wheat flour dough with water until all the starch dissolves, leaving insoluble gluten as an elastic mass which is then cooked before being eaten.
Wheat Gluten is an alternative to soybean-based meat substitutes such as tofu. Some types of Wheat Gluten have a chewy or stringy texture that resembles meat more than other substitutes. Wheat Gluten is often used instead of meat in Asian, vegetarian, Buddhist, and macrobiotic cuisines. Simulated duck is a common use for Wheat Gluten.
Although Wheat Gluten was first developed in China, it has historically been popular in the cuisines of Japan and other East and Southeast Asian nations. In Asia, it is commonly found on the menus of restaurants catering primarily to Buddhist customers who do not eat meat.
Since wheat typically contains about 14 percent protein, roughly 86 percent[citation needed] of the original wheat flour may be disposed of or used as stock for soups. In industrial production of gluten, the leftover starch may be disposed of via the municipal sewage systems. Makers of gluten in towns and cities are typically charged a fee to dispose of their starch into the local sewage system

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