Gluten (CAS 8002-80-0) is a wheat protein complex of gliadin and glutenin fractions that appears as a white to gray to brown powder to crystal and forms elastic networks when hydrated, making it useful in baking and food processing for texture and gas retention in breads and pastries. It forms viscoelastic networks when hydrated, giving dough its elasticity and strength.
Typical Properties
| Form | powder to crystal |
|---|---|
| Color | White to Gray to Brown |
| Density | 1.1 g/cm³ |
| pH | pH : 6.12 |
| Grades available | Food Grade |
Typical literature values for identification; lot-specific results are stated on the certificate of analysis (COA) and the safety data sheet (SDS) that accompany every delivery.
Gluten
Applications
Used in baking and food processing to improve texture and gas retention in breads and pastries. Industrial applications include biodegradable films, adhesives, and animal feed binders.
Safety & Risks
Non-toxic for general handling, though unsuitable for individuals with celiac disease or gluten sensitivity. Avoid prolonged exposure to humidity to prevent spoilage.
Packaging
Delivered in 25 kg kraft paper bags with inner PE liners. Store in dry, cool warehouses away from moisture and pests.