Discover our highly functional isolated soy proteins, high-purity dietary fibers, and top-tier industrial alcohol ingredients refined directly in our integrated ecological processing clusters.
Founded in 2007, Guanxian Xinrui Industrial Co., Ltd. (formerly known as Guanxian Ruixiang Biotechnology Development Co., Ltd) entered the plant protein sector with a initial registered capital of 100 million Yuan. Located at the intersection of critical grain resources, our refining campus processes 500,000 tons of premium wheat flour annually. By integrating state-of-the-art separation methods, we convert raw crop intakes into dynamic biological fractions: functional Vital Wheat Gluten, premium Wheat Starch A, and industrial Wheat Starch B.
Our circular engineering philosophy ensures zero-waste output. Low-density starch fractions (Starch B) and pentosans are directed as prime feedstocks to produce high-grade ethanol and specialized animal feeds. This structural synergy allows us to optimize yield pathways, minimize water use, and ensure sustainable pricing benchmarks for our partners worldwide.
In 2011, we established Guanxian Ruichang Trading Co., Ltd. (6 million Yuan registered capital) as the direct global sales arm of the Xinrui Group. By exporting vital wheat gluten, isolated soy protein, soluble dietary fibers, vermicelli, and ethanol directly from the production floor, we ensure clear supply-chain traceability. Today, over 70% of our capacity feeds international food production lines across North America, Europe, Latin America, and Southeast Asia.
Unpacking supply-demand dynamics, plant-based protein replacement trends, and the strategic positioning of functional gluten matrices.
Vital wheat gluten (VWG) is a highly functional vegetable protein derived from wheat flour. It is valued globally for its unique viscoelastic properties, water-binding capacity, and texturizing performance. In an era focused on clean labels and carbon footprint reduction, wheat-based protein is a cost-effective, versatile plant protein that supports texture, volume, and structure across multiple industries.
Global demand for meat alternatives is driving need for high-tensile wheat proteins. Vital Wheat Gluten mimics the fibrous, chewy texture of animal meat, making it a key component in plant-based patties, sausages, and seafood substitutes.
Consumers are demanding simpler ingredient lists. Vital wheat gluten acts as a natural binder, dough conditioner, and shelf-life extender, reducing the need for chemical additives or synthetic gums in commercial bakery and milling lines.
Modern aquaculture requires highly digestible proteins with low phosphorus excretion profiles. Our wheat gluten offers high water absorption, binding pellets together to minimize feed dissolution and protect aquatic environments.
Our vital wheat gluten extraction process uses imported Tri-Canter Separation Technology. Unlike traditional washing processes, which can stress gluten proteins and lead to thermal damage or uneven starch recovery, this closed loop mechanical process separates phases based on precise centrifugal differentials.
This closed, clean tri-canter system continuously divides raw hydrated flour slurry into three key streams: purified vital wheat gluten, high-density A-starch, and a light phase containing B-starch and soluble pentosans. By processing in a hygienic, low-temperature environment, we protect the native protein molecules from shearing or early denaturing.
As a result, our vital wheat gluten maintains its biological properties, including its natural elasticity, uniform water absorption, and high gas retention. This makes it a reliable ingredient for demanding bakery formulations and high-moisture meat extrusion systems.
Expanding resource security across the Xinrui Group's integrated wheat and non-GMO soybean processing ecosystems.
Xinrui Group, established in May 2003, covers more than 1,000 mu. The group operates municipal cogeneration, urban heating, and direct gas supply facilities that power our grain processing centers. Under this group structure, sister company Shandong Kawah Oils Co., Ltd. (founded in 2014, 120 million Yuan registered capital) processes 180,000 tons of domestic Non-GMO soybeans annually.
Using technology like our high-performance spray drying tower, Shandong Kawah Oils extracts Non-GMO soybean oil, low-temperature food grade soybean meal, isolated soy protein, and soy dietary fiber. This dual-grain platform (Wheat & Soy) allows us to offer combined protein solutions to our clients, ensuring secure ingredient sourcing and consistent product quality.
A step-by-step overview of our mechanical separation, dehydration, and flash-drying processes designed to protect protein quality.
High-grade wheat flour is blended with water in a continuous system to fully hydrate the gliadin and glutenin proteins, starting the formation of the viscoelastic gluten matrix.
The hydrated slurry enters the tri-canter centrifuge. The high-purity gluten fraction is separated from the A-starch milk and B-starch/pentosan streams without chemical solvents.
Extracted wet gluten is pressed through high-pressure dewatering rolls. This process removes excess moisture while preserving the protein’s natural binding and stretching properties.
The pressed gluten is rapidly dried in a low-temperature flash dryer. This prevents thermal degradation, yielding a fine, free-flowing powder with excellent hydration performance.
How our vital wheat gluten and soy protein derivatives optimize texture, yield, and process stability across industrial applications.
For industrial bakeries and mills, wheat gluten is key to correcting variations in raw flour quality. Adding 1-2% vital wheat gluten to flour lines strengthens the gluten network, increases water absorption, and improves gas retention during proofing. This results in consistent volume, a uniform crumb structure, and better slice performance in high-speed bread slicing lines.
In high-moisture extrusion (HMEC) and low-moisture texturizing, wheat gluten provides the elasticity and chewiness needed to mimic muscle tissue. Combined with our Kawah isolated soy protein, it forms a strong, fibrous protein matrix. This blend absorbs water and fats during cooking, maintaining the bite, juiciness, and structural integrity of vegan nuggets, sausage links, and burger patties.
In feed formulation, vital wheat gluten serves as both a digestible protein source and a functional binder. For aquafeeds, its water-insoluble nature ensures stable, slow-sinking pellets, preventing early disintegration and protecting water quality. In premium pet foods, it helps shape kibble and canned chunks, providing a consistent texture that holds up during retorting and packing.
For processed meat manufacturers, our protein complexes help prevent fat and water separation during thermal processing. The wheat gluten network traps free water, while isolated soy proteins emulsify the fat phases. This action reduces cooking losses, improves texture, and maintains product consistency during slicing.
Watch our modern grain refining lines, raw material handling systems, and spray-drying towers in action.
We meet strict international safety standards to ensure full compliance for our ingredients in global supply chains.
We offer specialized vital wheat gluten grades, powder and pellet formats, alongside high-purity starches for target industries.
Technical and logistical insights from our operations and export departments.
Explore our specialized isolated soy proteins, high-performance dispersion proteins, and injection-ready formulations designed for processing lines.
Xinrui Group