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CORN GLUTEN MEAL

CAS No.66071-96-3
Chemical Name:CORN GLUTEN MEAL
CBNumber:CB2482563
Molecular Formula:
Formula Weight:0
MOL File:Mol file

CORN GLUTEN MEAL Property

Odor bland
CAS DataBase Reference 66071-96-3
Substances Added to Food (formerly EAFUS) CORN GLUTEN
FDA 21 CFR 175.300
EWG's Food Scores 1
FDA UNII 0N8672707O
EPA Substance Registry System Corn gluten (66071-96-3)

Safety

RIDADR :1386
WGK Germany :3
HazardClass :4.2
PackingGroup :III

Hazard and Precautionary Statements (GHS)

Symbol(GHS)
Signal word
Hazard statements
Precautionary statements

CORN GLUTEN MEAL Chemical Properties,Usage,Production

Uses Corn Gluten is a nutrient supplement which is the principal protein component of corn endosperm. It consists mainly of zein and glutelin. Is a byproduct of the wet milling of corn for starch. The gluten fraction is washed to remove residual water-soluble proteins. Is also produced as a byproduct during the conversion of the starch in whole or various fractions of dry milled corn syrups. The ingredient is used in food with no limitation other than current good manufacturing practice. It is also termed corn gluten meal.
Definition The dried residue from corn after the removal of the larger part of the starch and germ and the separation of the bran in the wet-milling manufacture of corn starch or syrup, or by enzymatic treatment of the endosperm.
Agricultural Uses Corn, a native of the American continents, is a member of the grass family. It was called maize by the native Indians, and is botanically known as Zeu mays.
Although the ancestry of corn is being debated, today's corn is commonly believed to be the descendant of a Mexican wild grass called teosinte, Zea mexicam. Teosinte had ears on many stalks that dispersed the seeds easily. Teosinte over the years probably mutated to form the less adaptive corn of today.
The corn plant grows to around 2 meters and bears separate staminate inflorescence (which are the tassels on the stalk) and pistillate inflorescence (which gives rise to the ear of corn). The ear, containing the kernels, is tightly covered with a husk or bract, making it difficult for the seeds to disperse.
According to the nature and composition of starch in the endosperm, corn can be of various types, such as sweet corn, popcorn, flour corn, etc.
The corn plant grows on all soils, except very clayey or very sandy soils. It cannot tolerate waterlogging and is moderately sensitive to salinity. Corn grows best in temperate to tropical climates, with daily average temperatures above 20°C.
Corn contains large amounts of carbohydrate but low amounts of proteins. It is used as animal feed and as an ingredient of many processed foods and industrial products. They include corn starch, corn flour, corn oil and syrup, laundry starch, glues, etc.