Parasti suņu un kaķu pārtikas jomā ar to saprot kukurūzas glutēna miltus. Lūk, informācija par to iegūšanas procesu, kā arī atsauce ar izsmeļošāku informāciju.

Corn gluten meal (CGM) is a co-product from corn wet milling, the process responsible for production of corn sweeteners and corn syrup. In the wet milling process, corn is cleaned and then steeped in a water/sulfur dioxide mixture at 50°C. This acidic stew activates the inherent lactobacillus organisms, which begin to break down the corn seed.

The water and germ are then separated from the flint and protein by a water cyclone and the resulting material is ground. Hulls are removed by screening and the protein is separated from the starch by centrifugation. The protein (gluten) mash is then dried and sized. Corn gluten consists of four major classes of protein: Albumins, globulins, glutelins and zein (prolimines). While corn gluten doesn't have the same level of functionality as wheat gluten for bread production, it does retain some functional proteins that are beneficial in extrusion.

Why is corn gluten meal used in petfoods? Most of the available CGM contains 60% protein. Thus, it serves a purpose as an economical high-protein ingredient. On a cost-per-unit protein basis, CGM costs about 10% less than petfood-grade poultry by-product meal, but about 20% more than soybean meal. It is a reasonable source of methionine, but low in lysine and arginine. Because of this, CGM is typically paired or complemented with another protein source. Additionally, when compared to other proteins, CGM has a low level of ash (< 2.0%) and a full complement of vitamins and xanthophylls such as zeaxanthin and lutein.

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