Panevėžys, Lithuania
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News Article | November 3, 2016
Site: www.newsmaker.com.au

Wiseguyreports.Com Adds “Wheat Protein (Wheat Gluten) -Market Demand, Growth, Opportunities and analysis of Top Key Player Forecast to 2021” To Its Research Database This report studies sales (consumption) of Wheat Protein (Wheat Gluten) in Global market, especially in United States, China, Europe, Japan, focuses on top players in these regions/countries, with sales, price, revenue and market share for each player in these regions, covering Market Segment by Regions, this report splits Global into several key Regions, with sales (consumption), revenue, market share and growth rate of Wheat Protein (Wheat Gluten) in these regions, from 2011 to 2021 (forecast), like United States China Europe Japan Split by product Types, with sales, revenue, price and gross margin, market share and growth rate of each type, can be divided into Optimal grade product Sub-optimal grade product General grade product Split by applications, this report focuses on sales, market share and growth rate of Wheat Protein (Wheat Gluten) in each application, can be divided into Food Animal feed Others Global Wheat Protein (Wheat Gluten) Sales Market Report 2016 1 Wheat Protein (Wheat Gluten) Overview 1.1 Product Overview and Scope of Wheat Protein (Wheat Gluten) 1.2 Classification of Wheat Protein (Wheat Gluten) 1.2.1 Optimal grade product 1.2.2 Sub-optimal grade product 1.2.3 General grade product 1.3 Application of Wheat Protein (Wheat Gluten) 1.3.1 Food 1.3.2 Animal feed 1.3.3 Others 1.4 Wheat Protein (Wheat Gluten) Market by Regions 1.4.1 United States Status and Prospect (2011-2021) 1.4.2 China Status and Prospect (2011-2021) 1.4.3 Europe Status and Prospect (2011-2021) 1.4.4 Japan Status and Prospect (2011-2021) 1.5 Global Market Size (Value and Volume) of Wheat Protein (Wheat Gluten) (2011-2021) 1.5.1 Global Wheat Protein (Wheat Gluten) Sales and Growth Rate (2011-2021) 1.5.2 Global Wheat Protein (Wheat Gluten) Revenue and Growth Rate (2011-2021) 7 Global Wheat Protein (Wheat Gluten) Manufacturers Analysis 7.1 Tereos 7.1.1 Company Basic Information, Manufacturing Base and Competitors 7.1.2 Wheat Protein (Wheat Gluten) Product Type, Application and Specification 7.1.2.1 Type I 7.1.2.2 Type II 7.1.3 Tereos Wheat Protein (Wheat Gluten) Sales, Revenue, Price and Gross Margin (2011-2016) 7.1.4 Main Business/Business Overview 7.2 Manildra 7.2.1 Company Basic Information, Manufacturing Base and Competitors 7.2.2 123 Product Type, Application and Specification 7.2.2.1 Type I 7.2.2.2 Type II 7.2.3 Manildra Wheat Protein (Wheat Gluten) Sales, Revenue, Price and Gross Margin (2011-2016) 7.2.4 Main Business/Business Overview 7.3 Roquette (FR) 7.3.1 Company Basic Information, Manufacturing Base and Competitors 7.3.2 145 Product Type, Application and Specification 7.3.2.1 Type I 7.3.2.2 Type II 7.3.3 Roquette (FR) Wheat Protein (Wheat Gluten) Sales, Revenue, Price and Gross Margin (2011-2016) 7.3.4 Main Business/Business Overview 7.4 MGP Ingredients 7.4.1 Company Basic Information, Manufacturing Base and Competitors 7.4.2 Oct Product Type, Application and Specification 7.4.2.1 Type I 7.4.2.2 Type II 7.4.3 MGP Ingredients Wheat Protein (Wheat Gluten) Sales, Revenue, Price and Gross Margin (2011-2016) 7.4.4 Main Business/Business Overview 7.5 CropEnergies 7.5.1 Company Basic Information, Manufacturing Base and Competitors 7.5.2 Product Type, Application and Specification 7.5.2.1 Type I 7.5.2.2 Type II 7.5.3 CropEnergies Wheat Protein (Wheat Gluten) Sales, Revenue, Price and Gross Margin (2011-2016) 7.5.4 Main Business/Business Overview 7.6 ADM 7.6.1 Company Basic Information, Manufacturing Base and Competitors 7.6.2 Million USD Product Type, Application and Specification 7.6.2.1 Type I 7.6.2.2 Type II 7.6.3 ADM Wheat Protein (Wheat Gluten) Sales, Revenue, Price and Gross Margin (2011-2016) 7.6.4 Main Business/Business Overview 7.7 Cargill 7.7.1 Company Basic Information, Manufacturing Base and Competitors 7.7.2 Chemical & Material Product Type, Application and Specification 7.7.2.1 Type I 7.7.2.2 Type II 7.7.3 Cargill Wheat Protein (Wheat Gluten) Sales, Revenue, Price and Gross Margin (2011-2016) 7.7.4 Main Business/Business Overview 7.8 Chamtor 7.8.1 Company Basic Information, Manufacturing Base and Competitors 7.8.2 Product Type, Application and Specification 7.8.2.1 Type I 7.8.2.2 Type II 7.8.3 Chamtor Wheat Protein (Wheat Gluten) Sales, Revenue, Price and Gross Margin (2011-2016) 7.8.4 Main Business/Business Overview 7.9 White Energy 7.9.1 Company Basic Information, Manufacturing Base and Competitors 7.9.2 Product Type, Application and Specification 7.9.2.1 Type I 7.9.2.2 Type II 7.9.3 White Energy Wheat Protein (Wheat Gluten) Sales, Revenue, Price and Gross Margin (2011-2016) 7.9.4 Main Business/Business Overview 7.10 Jackering-Group 7.10.1 Company Basic Information, Manufacturing Base and Competitors 7.10.2 Product Type, Application and Specification 7.10.2.1 Type I 7.10.2.2 Type II 7.10.3 Jackering-Group Wheat Protein (Wheat Gluten) Sales, Revenue, Price and Gross Margin (2011-2016) 7.10.4 Main Business/Business Overview 7.11 GmbH (DE) 7.12 Sedamyl 7.13 Kroener Staerke (DE) 7.14 Amilina 7.15 Permolex 7.16 Semino (AR) 7.17 Tianguan Group 7.18 Shandong Qufeng 7.19 Guanxian Ruixiang 7.20 Lianhua 7.21 Anhui Ante Food 7.22 Anhui Ruifuxiang 7.23 Beidahaung 7.24 Tereos(Dongguan)


Galkin J.,Kaunas University of Technology | Galkin J.,AB Amilina | Kailiuviene J.,AB Amilina | Galkina A.,AB Amilina | And 3 more authors.
Journal of Dispersion Science and Technology | Year: 2014

The influence of native lipids and additives of surface-active compounds on starch paste rheology was investigated. The aim of the study was to gain better understanding of mechanisms involved in starch gelatinization and how these structure changes of granules later affect rheological properties of pastes and gels. Starches from three main sources-potato, maize, and wheat-were tested; sodium dodecylsulfate, oleate, and benzalkonium chloride were employed as additives. Starch pasting was examined by a rheometer to get a viscosity profile, also pastes were analyzed by differential scanning calorimetry, for particle size using a light scattering technique. Results revealed that there was a competition between native lipids and added surfactants for amylose complexation. Complexes formed during gelatinization were strongly affecting granule swelling and dissolution of starch polymers, and viscosity of pastes was mainly dependent on the particle size of a disperse phase in the paste. Addition of strong ionic surfactants to cereal starches resulted in smaller granular remnants and, therefore, decreased viscosity, while the weak anionic surfactant promoted an increase in the particle size and paste viscosity for both cereal and tuber starches. The mechanism of the effect of surfactants on the particle size in pastes is discussed. © 2014 Taylor & Francis Group, LLC.


Galkin J.,Kaunas University of Technology | Galkin J.,AB Amilina | Galkina A.,AB Amilina | Kailiuviene J.,AB Amilina | And 3 more authors.
Journal of Dispersion Science and Technology | Year: 2015

The effect of native lipids and additives of surface active compounds on starch short-term retrogradation and formed gel rheology was investigated. The main aim of the study was to correlate the findings of pasting analysis with the phenomena observed during starch retrogradation and gel formation as affected by the surface active compounds. Three commercially most important starches (potato, maize, and wheat) were tested; sodium dodecyl sulfate, oleate, and benzalkonium chloride were employed as the additives. The study revealed that the rheology of retrograded starch pastes mainly depended on the size of granule residues, amounts of amylose available for gel matrix formation, and a surfactant ability to form inclusion complexes with amylose. The latter factor was evidenced by overlapping of the inclusion complex formation temperatures with the stage of a rapid increase in G′ module of starch gels on cooling. Also the competition of native and added surfactants for the complex formation with amylose was evidenced by shifts in the temperature of complex formation. Starch dispersion in water could be regulated through the control of all three factors by adding a proper surfactant to dispersion of starch, depending on its botanical origin. © 2015, Copyright © Taylor & Francis Group, LLC.

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