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GB/T 21924-2025: Wheat gluten
Status: Valid
GB/T 21924: Evolution and historical versions
| Std ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status |
| GB/T 21924-2025 | English | 279 |
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Wheat gluten
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| GB/T 21924-2008 | English | 139 |
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Wheat gluten
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Standard similar to GB/T 21924-2025 GB/T 20373 | GB/T 31323 | GB/T 29343 | GB/T 23786 | GB/T 21118 | Basic data | Standard ID | GB/T 21924-2025 (GB/T21924-2025) | | Description (Translated English) | Wheat gluten | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | X11 | | Classification of International Standard | 67.060 | | Word Count Estimation | 14,126 | | Date of Issue | 2025-10-31 | | Date of Implementation | 2026-05-01 | | Older Standard (superseded by this standard) | GB/T 21924-2008 | | Issuing agency(ies) | State Administration for Market Regulation and Standardization Administration of China | GB/T 21924-2025: Wheat gluten---This is a DRAFT version for illustration, not a final translation. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.) will be manually/carefully translated upon your order.
National Standards of the People's Republic of China
ICS 67.060CCS X 11
gluten
Released on October 31, 2025
Implemented on 2026-05-01
State Administration for Market Regulation
The State Administration for Standardization issued a statement.
Replaces GB/T 21924-2008
Foreword
This document complies with the provisions of GB/T 1.1-2020 "Standardization Work Guidelines Part 1.Structure and Drafting Rules of Standardization Documents".
Drafting.
This document replaces GB/T 21924-2008 "Vitamin Gluten". Compared with GB/T 21924-2008, the only changes are structural adjustments and editorial modifications.
In addition, the main technological changes are as follows.
--Added the terms and definitions of "wet gluten content" and "gluten index" (see 3.3, 3.4).
--Added requirements for raw materials used in production water (see 4.2);
--The grading and its quality indicator requirements have been changed (see 5.2, 4.3 in the.2008 edition).
--The requirements for hygiene and food additives have been removed (see 4.4 and 4.5 in the.2008 edition).
--The testing method has been changed (see Chapter 6, Chapter 5 of the.2008 edition);
--The inspection rules have been changed (see Chapter 7, Chapter 6 in the.2008 edition);
--The decision-making rules have been changed (see 7.4, Chapter 7 of the.2008 edition);
--The label identification has been changed (see Chapter 8, Chapter 8 of the.2008 edition);
--The repeatability requirements for the determination of water absorption rate of gluten powder have been changed (see Appendix A, Appendix A of the.2008 edition).
--Added test methods for the wet gluten content and gluten index of gluten powder (see Appendix B).
Please note that some content in this document may involve patents. The issuing organization of this document assumes no responsibility for identifying patents.
This document was proposed by the National Food and Strategic Reserves Administration.
This document is under the jurisdiction of the National Technical Committee on Standardization of Grain and Oil (SAC/TC 270).
This document was drafted by. the National Academy of Food and Strategic Reserves Administration, Jinshahe Group Co., Ltd., and Binzhou Zhongyu Food Co., Ltd.
Henan Hanyong Agricultural Development Co., Ltd., Anhui Provincial Grain and Oil Product Quality Supervision and Inspection Station, Shandong Provincial Grain and Oil Testing Center, Suzhou Municipal Grain and Oil Quality
Inspection Center, Dezhou Municipal Grain Security and Guarantee Center [Dezhou Grain Quality Inspection (Center) Station], Ningxia Hui Autonomous Region Grain and Oil Product Quality Inspection
Testing Center, Fuyang Guoliang Grain and Oil Quality Testing Co., Ltd.
The main drafters of this document are. Sun Hui, Hong Yu, Chen Yuan, Wang Yaping, Wu Haibin, Zhang Dong, Chang Liu, Duan Xiaoliang, Wei Yanchao, Wei Yongjie, and Zhao Chengli.
Liu Tongtong, Zhang Yongsheng, Zhang Zhengjie, Wang Xinwen, Wang Hongyao, Shao Bo, Liu Hui, Ma Hang, Chen Kaiyue, Wu Xuyan, Zhang Qiankun.
The release history of this document and the document it replaces is as follows.
--First published in.2008 as GB/T 21924-2008;
--This is the first revision.
gluten
1 Scope
This document defines the terminology and definitions for gluten powder, and specifies quality requirements, inspection rules, labeling, packaging, storage, and transportation.
The question asks for a description of the corresponding testing method.
This document applies to commercially available, additive-free wheat gluten extracted from wheat or wheat flour.
2 Normative references
The contents of the following documents, through normative references within the text, constitute essential provisions of this document. Dated citations are listed below.
For references to documents, only the version corresponding to that date applies to this document; for undated references, the latest version (including all amendments) applies.
This document.
GB 1351 Wheat
GB/T 1355 Wheat Flour
GB 5009.3 National Food Safety Standard - Determination of Moisture in Food
GB 5009.4 National Food Safety Standard - Determination of Ash Content in Food
GB 5009.5 National Food Safety Standard - Determination of Protein in Food
GB 5009.6-2016 National Food Safety Standard - Determination of Fat in Food
GB/T 5490 General Rules for Inspection of Grains and Oils
GB/T 5491 Sampling and Divided Sampling Methods for the Inspection of Grains and Oils
GB/T 5492 Grain and Oil Inspection. Identification of Color, Odor, and Taste of Grains and Oils
GB/T 5497 Grain and Oilseed Inspection - Determination of Moisture Content
GB/T 5507 Grain and Oil Inspection - Determination of Fineness of Flour
GB 5749 Standard for Drinking Water Quality
GB/T 17109 Grain Sales Packaging
GB/T 35993 Grain and Oil Machinery Gluten Tester
3 Terms and Definitions
The following terms and definitions apply to this document.
3.1
Active wheat gluten powder
A product obtained by separating non-protein components such as starch or other carbohydrates from wheat or wheat flour.
3.2
The ratio of the mass of water absorbed by the gluten to the mass of the gluten itself.
Note. Use % to represent.
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