Explore our high-performance isolated proteins, starches, and vital glutens optimized for complex food systems, emulsion stability, and high gel strength.
The global agricultural processing market has undergone structural adjustments, shifting from standard grain processing to highly complex bio-fractionation. This transition is motivated by a rising demand for clean-label textures, plant-based nutrition, and high-performance emulsifiers. As clean meat formulations and bakery processing demand stable, cost-effective ingredients, the refinement of wheat and soy resources into isolated starches, glutens, and functional proteins has become a priority for industrial buyers.
At Xinrui Group, we sit at the intersection of raw agricultural cultivation and high-technology food processing. Through state-of-the-art fractionation, we transform raw grains into specialized solutions that stabilize moisture, adjust viscosity, and form structural networks in thousands of global applications.
Developing robust agricultural supply chains requires processing speed, raw material purity, and the implementation of clean processing technologies.
The convergence of biotechnology and functional formulation is driving the next generation of industrial food ingredients.
Modern food processors demand functional proteins capable of forming heat-stable emulsions that retain fats and moisture. Our isolated soy proteins (such as the 9007B-A/C series) and vital wheat gluten are built to provide structure and mouthfeel under high-temperature pasteurization and mechanical shear stress.
Efficiency relies on total utilization. In our modern facilities, raw wheat is separated into A-starches and Vital Wheat Gluten. Downstream byproducts, such as Starch-B and pentosans, are directly integrated into our ethanol fermentation and high-protein animal feed streams. This circular model minimizes carbon footprints and stabilizes wholesale costs.
Consumer transparency dictates modern global food policy. Our specialized manufacturing lines process 100% domestic Non-GMO soy and wheat crops. Backed by strict Identity Preservation (IP) systems, we ensure complete traceability from our dedicated farming bases directly to the industrial end-user.
Annual Wheat Processing
Non-GMO Soybean Capacity
Isolated Soy Protein Yield
Vital Wheat Gluten Output
The functional value of vital wheat gluten and starch depends on processing conditions. Standard separation technologies often denature proteins, leading to reduced water-binding capacity and poor elasticity in food manufacturing.
Guanxian Xinrui Industrial Co., Ltd. uses high-performance Tri-Canter centrifugation. This system relies on dynamic density-driven separation, extracting proteins, starches, and fiber fractions without harsh chemical additives or high thermal stress. The resulting Vital Wheat Gluten (VWG-P/PS) retains its native viscoelasticity, creating robust, cohesive networks when hydrated.
Similarly, Shandong Kawah Oils Co., Ltd. operates a single-line spray drying tower engineered by Dachuanyuan. This setup provides rapid moisture extraction with minimal heat exposure, preserving the emulsifying, gelling, and dispersion properties of our Isolated Soy Proteins.
Wheat flour and Non-GMO soybeans are gathered from our plantation bases. Grains undergo dry separation to remove impurities, ensuring raw material purity before hydration.
The flour slurry is fed into high-speed three-phase decanters. Centrifugal forces split the slurry into high-purity gluten protein, prime A-starch, and a light phase containing B-starch and pentosans.
Gluten is gently flash-dried to produce Vital Wheat Gluten Powder (VWG-P), or structured into dense pellets (VWG-PS) for simple bulk handling, animal feed, or aquaculture applications.
The remaining B-starch and soluble pentosan fractions are routed to our distillation facility to produce high-grade superior ethyl alcohol, establishing a zero-discharge loop.
Deploying specialized proteins and starches to solve formulation issues across global baking, meat processing, and vegan food systems.
In industrial baking, maintaining dough strength, gas retention, and structural integrity during freezing is a constant challenge. Our Vital Wheat Gluten Powder acts as a natural dough conditioner. By reinforcing the gluten matrix, it increases flour water absorption, stabilizes dough rheology, and yields bread with uniform crumb structure, larger volume, and extended shelf life.
In high-speed production lines, our high-purity Wheat Starch A acts as a gel-forming agent and thickener, controlling moisture migration and preventing staling in cakes, pastries, and cracker formulations.
For meat processors, managing texture and moisture retention during thermal cycles is critical. Our Meat & Emulsion Type Isolated Soy Proteins (9007B-A/C, 9001BW, 9500) form strong heat-set protein gels. When mixed with Vital Wheat Gluten, they create a fibrous, meat-like chew that mimics poultry and beef texture in vegetarian patties, nuggets, sausages, and hot dogs.
In emulsified products like frankfurters, the injection-type proteins (such as the 9020/9026/9028 series) bind free water and fats, preventing syneresis and stabilizing the matrix during pasteurization, cooling, and distribution.
Modern aquaculture feeds require digestible binders that remain stable in water. Our Wheat Gluten Pellets (VWG-PS) and Soy Dietary Fiber fractions serve as high-protein, nutrient-dense binders. They improve pellet durability and floating characteristics while providing essential amino acids like glutamine, supporting gut health in target species.
Ready-to-drink (RTD) protein shakes and dry beverage mixes require proteins that disperse rapidly without grittiness. Our Beverage & Dispersion Type Isolated Soy Proteins (9030/9032) are formulated to remain suspended across a wide pH range, offering clean flavor, low viscosity, and high solubility in instant powders and liquid formulas.
Take a virtual tour of our industrial processing hubs, processing facilities, and quality control departments.
Our facilities are audited to global food standards, securing safe, compliant, and traceable ingredients for international markets.
High-grade ethanol, dietary fibers, and functional soy proteins designed for complex food processing lines.
Technical, logistical, and commercial inquiries answered by our agricultural science team.
We are a integrated group company named Xinrui Group that manages both manufacturing and exporting. Our production sites include:
Our manufacturing and milling lines hold major international food safety and quality certifications. We have HACCP, ISO9001, ISO22000, BRC (British Retail Consortium), HALAL, KOSHER, and IP-NON GMO (SGS). We can also acquire custom documentation for specific regional compliance upon request.
Vital Wheat Gluten Powder (VWG-P) is a fine, free-flowing powder used in baking, breadmaking, and meat binding to construct viscoelastic structures upon hydration. Vital Wheat Gluten Pellets (VWG-PS) are compressed gluten compounds that are easy to handle, store, and transport, making them ideal for high-protein aquaculture feeds and livestock applications.
By using every component of the grain (starch A, starch B, protein fractions, and fiber), we minimize processing waste. B-starch and pentosans are converted into ethyl alcohol and feed, offsetting raw material input costs. This integration insulates our pricing from agricultural volatility, securing stable contract rates for our partners.
Our subsidiary, Shandong Kawah Oils Co., Ltd., processes only domestic Non-GMO soybeans. We enforce identity preservation protocols starting at the planting fields. Every cargo delivery undergoes batch testing, verified by third-party SGS IP-Non GMO certifications prior to shipping.
Xinrui Group
