Product: Gluten

CAS No.: 8002-80-0
Hazard Class: Non-hazardous (Note: Celiac hazard for sensitive individuals)
UN No.: Non-regulated
Appearance: Light tan powder

Description: Gluten is a natural protein composite (gliadin + glutenin) extracted from wheat, rye, or barley through wet milling and drying processes, serving as the key structural component in baked goods by providing elasticity and gas retention. With 75-80% protein content (dry basis), it functions as a binding agent in meat analogs, texture modifier in vegetarian products, and vital wheat gluten (80% protein) enhances bread loaf volume. Its unique viscoelastic properties only develop when hydrated, forming a continuous network that traps CO₂ during fermentation.