Wheat Protein Peptide Powder Supplier
Wheat-derived peptide powder for sports nutrition, drink powders and functional nutrition products.
Product Overview
Product Specification
Composition, physical properties and quality limits for this Wheat Protein Peptide grade.
| Test Item | Specifiche | Test Method |
|---|---|---|
| Composizione | ||
| Protein (Total Nitrogen × 6.25) | ≥85.0% dry basis | GB 5009.5 |
| Peptide | ≥75.0% dry basis | GB/T 22492 |
| Proportion of Protein Hydrolysates with Relative Molecular Weight Less Than 2000u (λ=220nm) | ≥85.0% | GB/T 22729 |
| Total Glutamic Acid | ≥25,01 TP3T | GB 5009.124 |
| Physical Characteristics | ||
| Aspetto | Light Yellow Powder | Visivo |
| Odour & Taste | Characteristic Taste and Smell | Smelling |
| Dimensione delle particelle | 90% Through 60 Mesh Screen | GB/T 5507 |
| Solubilità | Soluble in Cold Water | Visivo |
| Densità della massa | 0.20–0.50 g/ml | GB/T 6286 |
| pH (10% Solution) | 3.0–7.5 | GB 5009.237 |
| Ash | ≤6.0% | GB 5009.4 |
| Umidità | ≤6.5% | GB 5009.3 |
| Elemental Limits | ||
| Lead (Pb) | ≤0.4 ppm | GB 5009.12 |
| Chromium (Cr) | ≤1,0 ppm | GB 5009.123 |
| Mercurio (Hg) | ≤0.02 ppm | GB 5009.17 |
| Microbiological Limits | ||
| Total Plate Count | ≤1000 cfu/g | GB 4789.2 |
| Molds and Yeasts | ≤50 cfu/g | GB 4789.15 |
| E. coli | Negative/g | GB 4789.38 |
| Salmonella | Negative/25g | GB 4789.4 |
| Staphylococcus aureus | Negative/g | GB 4789.10 |
Applicazioni
Wheat Protein Peptide can be evaluated for nutrition products where a wheat-derived peptide ingredient fits the formulation.
Polveri per l'alimentazione sportiva
Suitable for powdered sports nutrition products and multi-ingredient protein or peptide blends.
Drink Powders & Sachets
Suitable for ready-to-mix formats where taste, dispersion and finished-product stability can be checked during development.
Nutrizione funzionale
Suitable for nutrition blends and dry food formats that use wheat-derived peptide ingredients.
Wheat Allergen & Gluten Considerations
This product is made from wheat protein (gluten). Wheat allergen requirements should therefore be considered when it is used in a finished product.
Hydrolysis does not by itself establish that a wheat-derived ingredient is gluten-free. Gluten-related claims should be reviewed against the applicable requirements and testing for the destination market.
Request Pricing & Product COA
Send us your required quantity, destination market and intended application for current pricing and product documentation.
Invia la tua richiesta
Include your company name, quantity, destination market and application.