1.name:Wheat Peptide(WPE). 2.source from:wheat gluten. 3.function:nourishment & flavoring agent. 4.sort:peptide. Properties

Wheat peptide-E is produced from wheat gluten by controlled enzymatic hydrolysis and subsequent refining and spray drying, it is milk-white powder, has good solubility and can bear processing at high temperature and the stability and flavor is good.

Application

The emulsification of WPE equals to 80% of that of sodium caseinate, and the emulsification stability index is 1.1 times of that of sodium caseinate. WPE can be used as a substitute of sodium caseinate.

 

Specification

Item	Index
Total nitrogen (TN),%                    ≥	12
Moisture,%                            ≤	7
Ash,%                                ≤	7
Total carbohydrates,%                    ≤	18
Total fat,%                             ≤	5
As,mg/kg                              ≤	0.5
Pb,mg/kg                              ≤	1
Total plate count,cfu/g                    ≤	3000
Coliforms,MPN/100g                     ≤	30
disease germ(Salmonella,staphylococcus aureus)	Absent

Storage condition & Shelf life

Keep Sealing,Avoid direct exposure under the sun or the rain,low temperature.

18 months in low temperature.

Wheat Peptide(WPE)