Maize Gluten

Derived from the wet milling of maize to extract starch for ethonal/alcohol production in the U.S. The Maize seed is rich in starch 60-70% being found mainly in the endosperm. The grain is then steeped in a mild sulphurous acid solution for 36-46 hours, this soften the kernel and releases the protein. The steep liquor is removed to make corn steep liquor and the fibre is pelleted with it to make maize gluten.

Has a protein of 20% with reasonable energy value, and very good digestibility.

Starch: 22%

Sugars: 3.5%

Protein: 21.5%

NDF: 42.5%

Ash 6.5%

Oil: 4%