Vital Wheat Gluten (VWG), a cohesive, viscoelastic plant-based protein extracted through wet processing of wheat flour, has transitioned from a basic baking improver to a highly demanded commodity across global industrial sectors. Driven by the surging plant-based food revolution, clean-label compliance, and the structural integrity requirements of the aquaculture and milling sectors, modern sourcing managers demand more than just standard product availability. A secure supply chain requires a manufacturer with high processing capacity, advanced processing technology, and strict quality control standards.
Guanxian Xinrui Industrial Co., Ltd. (formerly Guanxian Ruixiang Biotechnology Development Co., Ltd) stands at the forefront of this industrial transformation. Established in 2007 with registered funds of 100 million Yuan, we have designed and optimized a highly integrated agricultural circular economy. Our processing complex processes over 500,000 tons of wheat flour annually, leveraging state-of-the-art wet extraction systems to separate wheat into its most functional fractions: premium Vital Wheat Gluten, High-Quality Wheat Starch A, and Industrial Wheat Starch B.
Our manufacturing strategy integrates trade and industry through Guanxian Ruichang Trading Co., Ltd., established in 2011. This integrated structure ensures that over 70% of our group's capacity is exported directly to global buyers. By bypassing third-party trading agencies, we provide direct tracking, consistent quality assurance, and favorable pricing directly from the manufacturing line to international ports.
When purchasing Vital Wheat Gluten at scale, industrial buyers look closely at specific performance parameters rather than just the basic protein percentage. The core value of Vital Wheat Gluten lies in its visco-elasticity, water absorption capacity, and crumb-forming network structure. In industrial baking, aquaculture, and meat analog production, variations in consistency can disrupt automated production lines.
Our factory-produced Vital Wheat Gluten (available as VWG-P Powder and VWG-PS Pellets) complies with strict international specifications:
Our Vital Wheat Gluten functions as a natural structural agent. It strengthens weak flours, improves dough elasticity, increases gas retention during fermentation, and optimizes the volume, texture, and crumb softness of the final baked goods.
With high water-binding capacity and structural stability under heating, our gluten acts as an excellent pellet binder. It prevents feed disintegration in aquaculture setups, reducing nutrient leaching and improving water quality.
By integrating with Shandong Kawah Oils Co., Ltd. (our sister company processing 180,000 tons of Non-GMO soybeans annually), we supply combined formulations of Isolated Soy Protein and Wheat Gluten to meet clean-label, high-texture requirements in meat analogs.
Our closed-loop circular economy is designed to maximize raw material utilization and process efficiency:
When processing wheat, we extract high-value Vital Wheat Gluten and Wheat Starch A. The secondary stream, Wheat Starch B, along with pentosans, is redirected to our bio-ethanol production unit. This unit supplies industrial and food-grade ethyl alcohol, while the remaining distiller grains are processed into premium animal feed.
This integrated chain keeps production costs stable and shields global buyers from raw material volatility.
Conventional wheat processing often relies on traditional washing systems, which can degrade the delicate protein structures of the gluten and lead to inconsistent quality. To prevent this, our factory utilizes advanced tri-canter wet extraction technology.
This method separates the wheat flour slurry into three distinct phases—gluten, starch A, and starch B/pentosans—in a single continuous step. By keeping processing times short and temperatures low, we prevent premature protein denaturation, preserving the natural viscoelasticity of the gluten.
Non-GMO wheat flour is milled to precise particle sizes and mixed with purified, temperature-controlled water to form a uniform slurry, initiating gluten network development.
The slurry is introduced into high-speed tri-canters. Centrifugal forces split the mix into wet gluten, heavy starch A granules, and light starch B with soluble pentosans.
The wet gluten is washed repeatedly to remove residual starches. It is then dried using a low-temperature flash ring dryer to keep the protein active and functional.
Dried gluten is milled, air-classified to ensure consistent particle size distribution, and packed under sterile conditions into moisture-resistant multi-wall paper bags or bulk bags.
Established in 2014, Shandong Kawah Oils Co., Ltd. is a leading agricultural enterprise processing 180,000 tons of domestic Non-GMO soybeans annually. Through advanced extraction technology, the facility processes soybeans into premium products:
Our core drying facility features a state-of-the-art spray drying tower from DACHUANYUAN, providing one of the largest single-line processing capacities in China. This configuration enables us to supply high-purity soy protein isolates alongside vital wheat gluten to meet the formulation needs of global meat processing, baking, and health food manufacturers.
The combination of soybean and wheat processing capabilities allows Xinrui Group to serve as a single-source supplier for industrial food manufacturers. Whether you are formulating emulsion-type sausages, plant-based patties, high-protein beverages, or nutritional animal feeds, our portfolio offers the functional profiles, water-binding capacity, and gel-strength parameters required for your applications.
Xinrui Group
