It is a well-miscible, high-protein ingredient in powder form.
Corn gluten is a product of starch production. Contrary to its name, it does not contain the gliadin and glutenin (which make up gluten). It is actually made up of other proteins present in corn. This concentrated protein is commonly called corn gluten.
It has a protein content of about 60%, is well digestible and tasty. Outstanding amino acids are methionine and cystine. Its bright yellow color is due to the xanthophyll color found in corn.
The usual dosage in boilie mixes is 10-20%, depending on the other ingredients.