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Сorn gluten

This is the protein of corn grain, which is separated from the rest of the grain (starch, fiber and fat) during its processing.

Corn gluten protein is characterized by a high content of the most important amino acids for farm animals and poultry — methionine, cystine. In terms of metabolic energy, corn gluten is in second place after animal fats.

Gluten has a pleasant specific smell and color from light yellow to dark yellow.