Corn protein meal, or Corn Gluten Meal, is a protein-rich by-product derived from the wet milling of corn. It consists of plant proteins (mainly zeins) with low elasticity but good nutritional value.

In boilie mixes, it can be classified as a functional nutritional ingredient with a secondary structural effect.

Functional properties

- High plant protein content (~60%)
- Lower binding capacity than wheat gluten
- Particulate structure → increases mix porosity
- Moderate solubility/dispersibility
- Good digestibility 

Function in boilie mixes

- Increases overall nutritional value
- Promotes leakage (release of amino acids and attractants)
- Helps create more “open” boilies that break down readily
- Improves food acceptance over the medium term

Composition

- Protein: ~55–65%
- Fat: low
- Fiber: moderate
- Solubility: medium
- Particle size: medium-fine / slightly coarse

Recommended dosage: 10%–30%; up to 35% in highly attractive mixes; 15–25% in cold water

- >30%: risk of reduced cohesion and crumbly boilies
- <10%: reduced nutritional impact

 Interactions in the mix

-  Works synergistically with:
-  Fish meals
-  Protein hydrolysates
-  Dairy products (caseinates)
-  Requires support from binders (wheat gluten, eggs, albumin)
-  Enhances the effect of soluble ingredients