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8002-80-0 Suppliers

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Product FOB Price Min.Order Supply Ability Supplier
Vital Wheat Gluten
Cas No: 8002-80-0
No Data 1 Metric Ton 100 Metric Ton/Day EAST CHEMSOURCES LIMITED Contact Supplier
Vital wheat gluten
Cas No: 8002-80-0
USD $ 1.3-1.8 / Metric Ton 1 Metric Ton 10 Metric Ton/Week Arshine Pharmaceutical Co., Limited Contact Supplier
High quality Wheat Peptide supplier in China
Cas No: 8002-80-0
No Data 1 Kilogram 30 Metric Ton/Day Simagchem Corporation Contact Supplier
8002-80-0 Wheat Gluten Glutens
Cas No: 8002-80-0
No Data 1 Metric Ton 200 Metric Ton/Month Hefei TNJ chemical industry co.,ltd Contact Supplier
Gluten froM Wheat
Cas No: 8002-80-0
No Data 1 Kilogram 20 Metric Ton/Month Henan Allgreen Chemical Co.,Ltd Contact Supplier
Factory price Cosmetic TRITICUM VULGARE (WHEAT) GLUTEN 8002-80-0 Manufacturer
Cas No: 8002-80-0
USD $ 0.1-0.1 / Gram 1 Gram 100 Metric Ton/Year Xi'an Xszo Chem Co., Ltd. Contact Supplier
Vital Wheat Gluten
Cas No: 8002-80-0
No Data 1 Metric Ton 1 million Metric Ton/Year COLORCOM LTD. Contact Supplier
Cas No: 8002-80-0
USD $ 1.0-2.0 / Gram 10 Gram 100 Kilogram/Day Dayang Chem (Hangzhou) Co.,Ltd. Contact Supplier
Gluten CAS: 8002-80-0
Cas No: 8002-80-0
USD $ 1.0-2.0 / Metric Ton 5 Metric Ton 1000 Metric Ton/Year Henan Sinotech Import&Export Corporation Contact Supplier
8002-80-0 Glutens
Cas No: 8002-80-0
USD $ 2.0-2.0 / Kilogram 1 Kilogram 100 Metric Ton/Year Hebei yanxi chemical co.,LTD. Contact Supplier

8002-80-0 Usage


Special breakfast foods and other cereals and foods, cattle food, adhesives, production of certain amino acids.


Gluten is a protein complex formed when water is kneaded with wheat flour which brings about the removal of a large portion of the starch. it forms the elastic framework of dough, entrapping the gas produced by the fermentation of leavening action which results in a risen dough of desired loaf volume and structure. gliadin is of lower molecular weight and provides extensibility as compared to glutenin, which is of higher molecular weight and contributes elas- ticity. gluten is available as wheat gluten, corn gluten, and zein. vital wheat gluten is the most widely used. see wheat gluten.


Wheat Gluten is the water-insoluble complex protein fraction sepa- rated from wheat flours. gum gluten is wheat gluten in its freshly extracted wet form. dry gluten is approximately 70–80% protein but is deficient in the amino acid lysine. it absorbs two to three times its weight in water. the differences in properties of wheat glu- ten in comparison to almost all other food proteins are largely due to the low polarity level of the total amino acid structure. most food proteins have polar group levels of 30–45% and have a net negative charge, while wheat gluten has a polar group level of approximately 10% with a net positive charge. this results in the repulsion of excess water and the close association of the wheat gluten molecules and resistance to dispersion. in baked goods, this results in the ability to form adhesive, cohesive masses, films, and three-dimensional net- works. gluten formation is utilized in the baking industry to impart dough strength, gas retention, structure, water absorption, and retention with breads, cakes, doughnuts, and so on. it is also used as a formulation aid, binder, filler, and tableting aid. see gluten; vital wheat gluten.


A mixture of many proteins in which gliadin, glutenin, globulin, and albumin predominate; it occurs in highest percentage in wheat (Manitoba wheat contains approximately 12%) and also to some extent in other cereal grains, usually associated with starch.

General Description

Gluten forms the chief storage protein fraction in a mature wheat grain. Gluten proteins can be divided into three main groups: high molecular weight glutenin subunits (HMW-GS), low molecular weight glutenin subunits (LMW-GS), and gliadins. Gluten has a great impact on the quality of a whole range of cereal-based foods.

Safety Profile

When heated to decomposition it emits acrid smoke and irritating fumes.

8002-80-0 Well-known Company Product Price

Brand (Code)Product description CAS number Packaging Price Detail
TCI America (G0066)  Gluten from Wheat   8002-80-0 25g 230.00CNY Detail
TCI America (G0066)  Gluten from Wheat   8002-80-0 500g 420.00CNY Detail



According to Globally Harmonized System of Classification and Labelling of Chemicals (GHS) - Sixth revised edition

Version: 1.0

Creation Date: Aug 12, 2017

Revision Date: Aug 12, 2017


1.1 GHS Product identifier

Product name Gluten from Wheat

1.2 Other means of identification

Product number -
Other names 6,7-Dihydroxycoumarin

1.3 Recommended use of the chemical and restrictions on use

Identified uses For industry use only.
Uses advised against no data available

1.4 Supplier's details

1.5 Emergency phone number

Emergency phone number -
Service hours Monday to Friday, 9am-5pm (Standard time zone: UTC/GMT +8 hours).

More Details:8002-80-0 SDS

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