Share this product
Corn Gluten Meal (60% Min Protein) - United States
- Origin
- China, Indonesia, United States
- 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
Corn gluten meal is the main protein extracted from the endosperm of corn. It is a product of wet-milling corn, along with other products such as starch and corn oil. Corn gluten meal is rich in protein with a protein content of approximately 65% and is commonly used as feed for livestock. Corn gluten meal can also be used for agricultural purposes. Manufacturing Process Corn gluten meal is commonly produced using the wet-milling process.
Manufacturing Process
Corn gluten meal is commonly produced using the wet-milling process. In this process, corn grains are first steeped in water with sulfur dioxide. The mixture is then grounded coarsely to separate the germ and endosperm. The endosperm then undergoes a grinding and screening process where the starch and gluten are separated from the corn fiber. Lastly, the starch and gluten are centrifuged to recover the individual products – starch and gluten.