Plant proteinDry · Meal Medium data confidence

Corn gluten meal

Corn gluten meal is used in boilie formulation mainly as a protein source, carbohydrate source, binder, colourant and nutrient balancer. Typical dosage is expressed as a percentage of the dry mix.

Also known as: corn gluten, CGM, maize gluten

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Recommended inclusion

Minimum: 5%
Typical: 15%
Maximum: 25%
Absolute maximum: 35%

0% 5%–25% ideal 35%+ too dominant too much

Above the recommended maximum the mix becomes harder to balance. Treat the absolute maximum as a hard ceiling.

Nutritional estimates

per 100 g dry · estimated

Protein 60%

Fat 3%

Carbs 20%

Fibre 2.5%

Ash 2%

Moisture 10%

Energy 1700 kJ/100g

Functional properties

Binding strength 7/10

Digestibility 7/10

Solubility / leakage 4/10

Natural attraction 5/10

Hardening 6/10

Softening 1/10

Texture opening 3/10

Cold water suitability 7/10

Warm water suitability 7/10

Buoyancy -3/10

Clouding 5/10

Oiliness 2/10

Processing tolerance 9/10

Roles

Protein sourceCarbohydrate sourceBinderColourantNutrient balancer

Allergens

No declared allergens

Data confidence: Medium

Estimates from ingredient data — practical guidance, not laboratory analysis.

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