Vital Wheat Gluten is made of wheat grain with adherence to food safety standards.
| Product | Characteristic |
| Appearance(Visual) | From cream to yellow or light Powder |
| Taste | Neutral |
| Odor | Typical for a wheat gluten |
| Protein on dry base (N=6.25), % | >82.0% |
| Moisture, %, max | <10.0 |
| Total ash оп dry substance basis, %, max | <2.0 |
| Agglomeration time, s, max | 40.0 |
| Water absorption capacity,%, min | 150 |
| Cd, mg/kg, max
| 0.05 |
| Pb, mg/kg, max
| 1.0 |
| AS, mg/kg, max
| 0.5 |
| HG, mg/kg, max | 0.03 |
| COLI FORMS in 0.1 g of product | Not allowed |
| MOLDS CFU / g, max | 100 |
| YEAST CFU / g, max | 100 |
| Pathogenic Bacterium ( including Salmonella in 25 g of the product) | Not allowed |
| AFLAn> | 0.005 |
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