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.