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 | Thông số kỹ thuật | Test Method |
|---|---|---|
| Thành phần | ||
| 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 | ≥25,0% | GB 5009.124 |
| Physical Characteristics | ||
| Hình thức | Light Yellow Powder | Hình ảnh |
| Odour & Taste | Characteristic Taste and Smell | Smelling |
| Kích thước hạt | 90% Through 60 Mesh Screen | GB/T 5507 |
| Độ hòa tan | Soluble in Cold Water | Hình ảnh |
| Mật độ khối | 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 |
| Độ ẩm | ≤6.5% | GB 5009.3 |
| Elemental Limits | ||
| Chì (Pb) | ≤0.4 ppm | GB 5009.12 |
| Crom (Cr) | ≤1,0 ppm | GB 5009.123 |
| Thủy ngân (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 |
Ứng dụng
Wheat Protein Peptide can be evaluated for nutrition products where a wheat-derived peptide ingredient fits the formulation.
Bột dinh dưỡng thể thao
Suitable for powdered sports nutrition products and multi-ingredient protein or peptide blends.
Bột uống & Gói nhỏ
Suitable for ready-to-mix formats where taste, dispersion and finished-product stability can be checked during development.
Dinh dưỡng chức năng
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.
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