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Vital Wheat Gluten, as a high-quality vegetable protein, contains a variety of amino acids and has excellent viscoelasticity, and has been widely used in the food industry.



Application of Vital Wheat Gluten



Vital wheat gluten is used in bread flour, which can significantly improve the water absorption rate of dough, increase the elasticity, air-holding, kneading resistance and stability of dough, and significantly improve the internal structure and baking quality of bread. Moreover, due to the high protein content of gluten, it often undergoes a mead reaction during the baking process and produces an attractive aroma, which can improve the quality of bread.

Vital wheat gluten can also improve the elasticity of food. For example, after adding gluten in fish cake, because gluten absorbs water and recovers into gluten network structure rich in ductility, after pinching and mixing with fish evenly, through heating, gluten continuously absorbs water and denatures thermally, strengthening the elasticity of fish cake; gluten denatured by reducing agent or enzyme is used in the production of sausage products, which can enhance the elasticity of sausage.

High-grade vital wheat gluten is light and mellow, especially catering to the taste of pets, and can produce high-grade animal feed. Gluten powder has a complete range of amino acids and high nutritional value, which can improve the nutritional value of feeds. Moreover, gluten has a strong adhesion ability, and it adheres to other ingredients in the feed and is easy to be formed. Therefore, gluten is a high-quality nutritional fortifier and binder for manufacturing pelleted feeds.

In recent years, with the in-depth research on bioactive substances, researchers have found that vital wheat gluten can produce peptides with bioactive functions after degradation, mainly antioxidant peptides, angiotensin transferase inhibitory peptides, immunomodulatory peptides, etc. The antioxidant properties of antioxidant peptides produced by enzymatic degradation of gluten flour were significantly improved compared with those of proteins and amino acids.

Sodium glutamate has a strong umami taste of meat, and the umami taste can still be felt when MSG (monosodium glutamate) is diluted to 3000 times with water. It is widely used in household cooking, catering industry, food processing industry, etc.

Many daily foods contain monosodium glutamate

Soy sauce, oyster sauce, chicken powder, hot sauce and other seasonings we use in our daily cooking all contain sodium glutamate.



Most of the common salty snacks on the market are added with sodium glutamate, such as puffed foods such as shrimp chips and potato chips; spicy foods such as spicy noodles and dried tofu.



If you often check the ingredient list of food, you will find that many foods contain MSG, In some food ingredient lists, monosodium glutamate (sodium glutamate) is represented by E621. MSG has the HS code 29224220 and the E number E621.

Rumor One: What are the rumors about Monosodium Glutamate

Monosodium Glutamate (e621 food additive), also known as sodium glutamate, which becomes sodium pyroglutamate after heating. There is no scientific evidence to prove that sodium glutamate and sodium pyroglutamate are carcinogenic. MSG is a very common condiment in daily life. It has been listed as a safe category by the World Health Organization, the US FDA and the Chinese Dietary Guidelines.



Rumor Two: MSG is a chemically synthesized product and is toxic

MSG sounds very much like a chemically synthesized industrial product, but it is actually a product of microbial fermentation. MSG is fermented from grain, it is very safe and healthy.



Does monosodium glutamate cause cancer? FDA: MSG is safe

Precautions for using MSG

Put MSG when the dishes are almost out of the pot

MSG is actually sodium glutamate, which will become sodium pyroglutamate after heating. Sodium glutamate has the function of improving freshness, but sodium pyroglutamate is gone. Therefore, it is recommended that when using MSG, put it soon after it is out of the pot, and don put it in immediately, otherwise the effect of MSG will be lost.

Salty dishes can be put in MSG, sweet dishes do not need

MSG is salty but not sweet, which means that when cooking salty dishes, adding MSG can improve the freshness, but when making sweet dishes, it will not increase the freshness, but will produce a strange taste, which affects The taste of the dish itself. So everyone should pay attention, not all flavored dishes are suitable for MSG, especially sweet dishes. MSG will destroy the taste and original delicious taste.

Don eat too much MSG

The safe daily intake of glutamic acid is 30 mg per kilogram of body weight. So when you put MSG, you must grasp the degree and don put too much, so as not to exceed the range of health standards.

Yeast extract is one of the strategic ingredients of plant-based food, and it is a natural source ingredient commonly used in the food industry.

Yeast is a microscopic fungus that has lived on the earth for millions of years. It has a typical eukaryotic cell structure, with a nucleus, cell membrane, cell wall, mitochondria, the same enzymes and metabolic pathways. Its main components are molecules such as proteins, amino acids, vitamins and minerals, which are wrapped by the cell wall. The most frequently mentioned yeast in life is bakers yeast. Humans have used it to ferment bread and wine thousands of years ago. The most well-known applications of yeast are baking, beer brewing, and red wine brewing.



What is yeast extract



The main components of yeast extract are protein, amino acids, vitamins and minerals; its natural production process (fermentation, autolysis, separation, other steps, etc.) does not use food additives or chemical substances, and the yeast is maintained throughout the production process The natural properties and sensory qualities of the extract.

Yeast extract contains a variety of flavoring amino acids, peptides, small molecule proteins and rich flavoring nucleotides. As long as a small amount is used, it can enhance the complex flavor of the food and make the flavor characteristics of the product more rounded and full.

In the 19th century, yeast extract was discovered as a cooking ingredient and was used in the final product in the 1950s. Today, it is an ingredient of natural origin commonly used in the food industry.



Yeast is rich in natural protein (49%) and minerals (7%), and is always an ideal choice for vegetarians, while yeast extract is a friendly vegetarian solution. The use of yeast extract can significantly enhance the overall flavor of food, improve the texture of vegetarian food, cover up the peculiar smell of plant protein, and make its taste more balanced.

For example, one of the main raw materials of plant meat is tissue protein made from soybeans or peas, which is transformed into fibrous protein similar to animal protein, which is technically very mature. However, to make the plant meat the taste and taste of real meat, great improvement is still needed to enhance the flavor. For example, the protein extracted from soybeans and peas usually has a little beany flavor, while the yeast extract can cover it well. Get rid of these smells.

At the same time, yeast extract is a seasoning material with natural food attributes. It is rich in natural flavoring amino acids, nucleotides and flavoring peptides. When used in plant meat, it can ensure the deliciousness of the product, effectively enhance the meat feel, and comprehensively improve the overall Flavor.

In the food industry, sodium gluconate, as a food additive, can impart sourness to food, enhance the taste of food, prevent protein denaturation, improve undesirable bitterness and astringency, and replace salt to obtain low-sodium, sodium-free food.

At the same time, it is also widely used in nutritional supplements, food preservatives, quality improvers and buffers. According to the different uses of food, it can be divided into the following categories:



Application of Sodium Gluconate in Food Industry



1. Sodium gluconate adjusts the acidity of food

Adding acid to food can enhance the safety of food, because acid is the main form of preventing microbial contamination in refrigerated food.

However, adding acid to food or beverage formulations usually reduces palatability because of the higher acidity, which limits the ability of the food industry to make better use of acid as a preservative. Sodium gluconate is formulated into a sodium salt mixture (with chlorine added separately). Sodium and sodium acetate) and then acted on citric acid, lactic acid and malic acid respectively. It was found that the mixture of sodium gluconate had a moderate inhibitory effect on the acidity of citric acid and malic acid (pH 4.4), but had almost no effect on the acidity of lactic acid .



Sodium gluconate adjusts the pH value of citric acid and malic acid, thereby effectively reducing the sour taste and will not produce a salty taste, indicating that sodium gluconate can significantly inhibit the acidity of citric acid and malic acid at a relatively high acid level.

In the food industry, sodium gluconate is widely used in the beverage industry to ensure the quality of the beverage, while also protecting the beverage ingredients from damage caused by the excessively high temperature caused by conventional sterilization methods, and saving energy.



2. Sodium gluconate is used in food industry instead of table salt

Studies have shown that the sodium content of daily salt is four times that of sodium gluconate, and the sodium molecular weight of sodium gluconate is only 10.5%. Compared with the commonly used low-sodium salt, the taste of sodium gluconate is not much different, but it has the advantages of no irritation, no bitterness and astringency, and has become a substitute for salt in practical applications.

At present, it is mainly used in the food industry, such as salt-free products and bread. Research reports that using sodium gluconate instead of salt for bread fermentation can not only ferment low-sodium bread, but also reduce salt without affecting its overall flavor and shelf life.



3. Sodium gluconate improves food flavor

In the food industry, the flavor of food is an important indicator in sensory evaluation. Recent studies have found that sodium gluconate can improve bitterness, and sodium gluconate can inhibit the bitterness of bitter compounds and their binary combination substances to varying degrees.

Different doses of sodium gluconate and zinc lactate were applied to caffeine and found that it can inhibit the bitter taste of caffeine. The above studies indicate that sodium gluconate has a regulatory effect on bitter flavor substances.

In addition, reports have shown that adding a certain amount of sodium gluconate during the processing of meat products can better improve the soy smell in soy products.

Studies have found that in the processing of seafood, a certain amount of sodium gluconate is usually added to reduce the fishy taste and improve the flavor of the food. Compared with the traditional covering method, the cost is lower.



4. Sodium gluconate can improve food quality

Using sodium gluconate as an inhibitor of calcium lactate crystals in cheddar cheese, it was found that sodium gluconate can increase the solubility of calcium lactate and adjust the pH value of cheddar cheese, so sodium gluconate has the potential to increase the solubility of calcium and lactate. By forming soluble complexes with calcium and lactate ions, preventing them from forming calcium lactate crystals, it not only ensures its nutrition, but also improves the quality of cheddar cheese.

Soaking kelp with sodium gluconate can increase its alginate content, resulting in a softer surface and improved taste. Sodium gluconate also has protein denaturation inhibition and myofibril proteolysis. Adding sodium gluconate to surimi, the gel strength of the gel after heating is significantly higher than that without sodium gluconate, so glucose Sodium can improve the quality of surimi products.