EU/US Properties Organoleptics Cosmetics Suppliers Safety Safety in use Safety references References Other Blenders Uses Occurrence Synonyms Articles Notes
 

gluten

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CAS Number: 8002-80-0
ECHA EC Number:232-317-7
FDA UNII: 1534K8653J
MDL:MFCD00131201
Category:food additive
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar:Search
Google Books:Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Google Patents:Search
US Patents:Search
EU Patents:Search
PubMed:Search
NCBI:Search
 
Physical Properties:
Assay: 95.00 to 100.00
Food Chemicals Codex Listed: No
 
Organoleptic Properties:
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
None found
 
Suppliers:
ADM
GOLD N' CAKE (AS FED)
Flavor: characteristic
Golden Gluten is a medium fiber, high protein wet feed product with a good blend of minerals and nutrients. This highly palatable product provides essential fatty acids for poultry, essential protein for aquaculture and cattle, and central vitamins, minerals, and oils for swine.
ADM
GOLDEN GLUTEN (WET GLUTEN FEED)
Flavor: characteristic
Corn gluten meal is a dry feed ingredient made from the protein remaining after the removal of starch, germ, and bran from corn. It provides an energy level second only to that of fats and oils. This protein-rich feed is an excellent energy source for poultry, swine, cattle, and fish. Corn gluten meal is also an excellent source of xanthophyll for poultry, and provides bypass protein for cattle rations.
ADM
PROVIM ESP® VITAL WHEAT GLUTEN
Flavor: characteristic
PROVIM ESP® is a tan powder produced from wheat flour by drying freshly washed gluten under carefully controlled temperatures. Wheat gluten is GRAS (Generally Recognized As Safe) under 21 CFR, Part 184.1322. Drying of the product is conducted under very mild conditions. As a result, this product possesses the characteristics of fresh gluten when rehydrated. It readily forms cohesive and elastic dough, absorbing about two parts of water.
ADM
PROVIM ESP®
Flavor: characteristic
PROVIM ESP® is a vital wheat gluten produced from wheat by drying freshly-washed gluten under carefully controlled conditions. As a result, this product possesses the characteristics of highly-functional fresh gluten when rehydrated. It readily forms cohesive and elastic dough, absorbing about two parts of water.
ADM
SQ® 80 MEAT EMULSION BINDER
Flavor: characteristic
SQ® 80 is a form of vital wheat gluten specifically designed for the Canadian meat industry. It is a natural high-protein, free-flowing, cream-colored powder extracted from Canadian wheat flour. SQ® 80 rehydrates with two parts of water to form a viscoelastic dough, a critical factor in food systems requiring improved binding strength, increased ingredient-carrying capacity, and restructuring.
ADM
SUPERGLUTEN® 80 VITAL WHEAT GLUTEN
Flavor: characteristic
SUPERGLUTEN® 80 is a premium quality high protein vital wheat gluten powder concentrate extracted from premium quality Canadian wheat. Careful processing and stringent quality control procedures guarantee rapid water absorption and maximum development of viscoelasticity.
ADM
VITAL WHEAT GLUTEN
Flavor: characteristic
Vital wheat gluten has a protein level of 75-82%, adding nutritional value as well as functional protein to many foods. It is an essential ingredient used to fortify and strengthen baking flours, increase baking tolerances, increase water absorption, and improve tolerance to mixing and fermentation. It also improves ingredient carrying capacities.
ECSA Chemicals
ORGANIC SPELT GLUTEN
ECSA TRADE THE MOST UPDATED FINANCIAL PUBLICATION ON THE WORLD OF CHEMISTRY
ECSA Chemicals
WHEAT GLUTEN (ALEURONAT 18301)
Graham Chemical
Corn Gluten
Sigma-Aldrich: Sigma
For experimental / research use only.
Gluten from wheat
 
Safety Information:
Preferred SDS: View
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category:
food additive
Recommendation for gluten usage levels up to:
 not for fragrance use.
 
Recommendation for gluten flavor usage levels up to:
 not for flavor use.
 
Safety References:
ClinicalTrials.gov:search
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA Substance Registry Services (TSCA):8002-80-0
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:3
Chemidplus:0008002800
 
References:
Pubchem (sid):135322122
 
Other Information:
HMDB (The Human Metabolome Database):Search
FooDB:FDB010463
FDA Listing of Food Additive Status:View
VCF-Online:VCF Volatile Compounds in Food
 
Potential Blenders and core components note
None Found
 
Potential Uses:
None Found
 
Occurrence (nature, food, other):note
 barley seed
Search Trop Picture
 corn seed
Search Trop Picture
 oat seed
Search Trop Picture
 
Synonyms:
wheat gluten
 glutens
 

Articles:

PubMed:State of the Art in Gluten-Free Research.
PubMed:Sensory Evaluation And Acceptability Of Gluten-Free Andean Corn Spaghetti.
PubMed:Green banana pasta: an alternative for gluten-free diets.
PubMed:Microstructural, physical, and sensory impact of starch, inulin, and soy protein in low-fat gluten and lactose free white sauces.
PubMed:Effects of yeast and bran on phytate degradation and minerals in rice bread.
PubMed:Pasta made from durum wheat semolina fermented with selected lactobacilli as a tool for a potential decrease of the gluten intolerance.
PubMed:[Optimization of a spaghetti formula enriched with dietary fiber and micronutrients for elderly people].
PubMed:Protein-enriched spaghetti fortified with corn gluten meal.
PubMed:Feed efficiency, carcass characteristics, and sensory quality of lambs, with or without prolific ancestry, fed diets with different protein supplements.
PubMed:Needs assessment of enteral nutrition support products.
 
Notes:
prolamins in the endosperm of seeds from the triticeae tribe which includes species of wheat; barley; and rye. tsca definition 2008: a complex combination of plant proteins which occur in cereal grains, especially wheat. it consists primarily of gliadin and glutenin. A complex combination of plant proteins which occur in cereal grains, especially wheat. It consists primarily of gliadin and glutenin. [SciFinder]
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