---
kind: "section"
citation: "21 C.F.R. § 184.1321"
title: "21"
number: "184.1321"
heading: "Corn gluten."
url: "https://uscodex.org/cfr/21/184.1321"
---

# §184.1321. Corn gluten.

- (a) **Corn gluten (CAS Reg.** No. 66071-96-3), also known as corn gluten meal, is the principal protein component of corn endosperm. It consists mainly of zein and glutelin. Corn gluten is a byproduct of the wet milling of corn for starch. The gluten fraction is washed to remove residual water soluble proteins. Corn gluten is also produced as a byproduct during the conversion of the starch in whole or various fractions of dry milled corn to corn syrups.
- (b) The ingredient must be of a purity suitable for its intended use.
- (c) In accordance with [§ 184.1(b)(1)](/cfr/21/184.1.md?p=b-1), the ingredient is used in food with no limitation other than current good manufacturing practice. The affirmation of this ingredient as generally recognized as safe (GRAS) as a direct human food ingredient is based upon the following current good manufacturing practice conditions of use:
  - (1) The ingredient is used as a nutrient supplement as defined in [§ 170.3(o)(20)](/cfr/21/170.3.md?p=o-20) of this chapter and a texturizer as defined in [§ 170.3(o)(32)](/cfr/21/170.3.md?p=o-32) of this chapter.
  - (2) **The ingredient is used in food at levels not to exceed current good manufacturing practice.**
- (d) Prior sanctions for this ingredient different from the uses established in this section do not exist or have been waived.

## Notes

### Amendments

[50 FR 8998, Mar. 6, 1985, as amended at 73 FR 8607, Feb. 14, 2008]

### Authority

Authority: 21 U.S.C. 321, 342, 348, 371.

### Source

Source: 42 FR 14653, Mar 15, 1977, unless otherwise noted.

### Amendments

[50 FR 8998, Mar. 6, 1985, as amended at 73 FR 8607, Feb. 14, 2008]