Rice Gluten is a byproduct of ethanol extraction by Wet milling of Rice and is widely being preferred over wheat and corn gluten if your livestock is allergic to them.
Rice gluten is a meal that is derived after removal of large parts of starch and germs from the rice. It is residue left after removal of starch from rice and separation of bran.
A process called wet milling manufacture of rice and syrup helps in extraction of Rice Gluten.
| RICE GLUTEN COMPOSITION | |
| Protein | Minimum 45% |
| Moisture | Less than 10% |
| Ether Extracts (Fats) | More than 2% |
| Ash | Less than 2% |
| Fiber | Less than 7% |
| Aflatoxin B1 | Less then 20 PPB |