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.