Share this product
Corn Gluten Meal (60% Min Protein) - China
- CAS Number
- 66071-96-3
- HS Code
- 23031000
Basic Info
- Physical State
- Solid
- Appearance / Color
- Yellow to golden powder or pellets
- Odor
- Characteristic corn
- Moisture Content (%)
- <12%
- Synonyms & Trade Names
- CGM 60%; Corn gluten feed (20-25%)
- Total Plate Count (TPC)
- <200,000 CFU/g
- Yeast & Mould
- <50,000 CFU/g
- E. Coli
- <10 CFU/g
- Coliform Bacteria
- <1,000 CFU/g
- Salmonella
- Negative/25g
- Shelf Life
- 12 months
- Packaging Size
- 50 kg / bulk
- Packaging Type
- PP woven bag / bulk
- Storage Conditions
- Cool, dry place; protect from moisture
- Halal Certification
- Available on request
- Kosher Certification
- Available on request
- ISO / HACCP
- Yes
- Food Grade / Regulatory Status
- Feed grade
- Crude Protein (%, min)
- 60% min (CGM); 21% min (CGF)
- Crude Fat / Ether Extract (%, max)
- 2.5% max
- Crude Fiber (%, max)
- 1.0% max
- Ash Content — Feed (%, max)
- 1.5% max
- Phosphorus Content, P (%)
- 0.4-0.5%
- Pepsin Digestibility (%, min)
- 85% min
- Bulk Density
- ~0.50 g/cm³
- Antioxidant Treatment
- None or as specified
- Species of Origin Declaration
- Zea mays (Corn)
- Aflatoxin B1
- <5 ppb
- Heavy Metals — Feed (As, Pb, Hg, Cd)
- Compliant
- Dioxins & PCBs (pg WHO-TEQ/g fat)
- Compliant
Categories
Technical Document
Brief Overview
The primary protein that is derived from maize endosperm is corn gluten meal. It is one among the byproducts of wet milling maize, in addition to starch and corn oil. With a protein level of around 65%, corn gluten meal is high in protein and frequently used as animal feed. Moreover, corn gluten meal has use in agriculture.Production Method Wet-milling is a typical method of producing corn gluten meal.
Manufacturing Process
Wet-milling is a typical method of producing corn gluten meal. First, corn grains are soaked in sulfur dioxide-infused water in this procedure. Next, the mixture is coarsely processed in order to extract the endosperm and germ. Following this, the endosperm is ground and screened in order to separate the starch and gluten from the maize fiber. Finally, the starch and gluten are separated into their respective components by centrifuging them.
