Cornstarch, as the name indicates, is the starch derived from the endosperm of the corn kernel. The starch is separated and refined through the use of cyclones and various stages of centrifuging. It is commonly used in the manufacture of noodles, biscuits, marshmallows, and other processed food. Other uses of cornstarch would be as caking agent, for sizing in the paper industry and as pasting material. It can also be used in making biodegradable plastic and beer.
|Color||White with a yellowish hue|
|Texture||Free-flowing, smooth, fine powder|
|Moisture Content||11-13% max.|
|Protein Content||< 0.45% (Dry Basis)|
|Sulfur Dioxide||< 50ppm (Dry Basis)|
|pH||5.5 to 6.5|
|Viscosity°||13,000 to 19,000 cps|
°10% slurry, dry basis; cooked at 82°C; Brookfield viscometer using spindle #6; 10 rpm; result taken after 30 seconds.
Corn Gluten Feed is a product containing primarily corn fiber and steep liquor. It is a fine flake product. It is used as a feed ingredient for poultry, livestock rations, fish and pet foods.
|Moisture Content||4-12% max.|
|Crude Protein||> 18% min.|
|Crude Fiber||10% max. (Dry Basis)|
|Crude Fat||1% (Dry Basis)|
|Mineral Ash||< 7% (Dry Basis)|
Corn Gluten Meal is the refined, granular, product derived from corn during the wet milling process, corn gluten meal is noted for its high-energy content and high methionine content. Corn gluten meal is used primarily as a protein source in poultry, livestock rations, fish and pet foods because it supplies vitamins, minerals and energy. Pet food processors value it for its high digestibility and low residue, and it is also a good source of xanthophylls for use in broiler and layer rations.
|Texture||Free flowing, smooth, fine powder|
|Moisture Content||8-12% max.|
|Crude Protein||> 60% min.|
|Crude Fiber||< 2.5% (Dry Basis)|
|Crude Fat||< 7% (Dry Basis)|
|Mineral Ash||1.8% max. (Dry Basis)|
Corn Germ is the reproductive part that germinates to grow into a plant; it is the embryo of the seed. Germ is often a by-product of the milling that produces refined grain products. Corn Germ is primarily used as a source from which vegetable oil is extracted, or used directly as a food ingredient.
|Moisture Content||6% Max|
HANDLED BY PROFESSIONALS
Each stainless steel steep tank holds corn for 40 to 50 hours soaking in 50 degree Celsius water. The addition of 0.1 percent sulfur dioxide to the water prevents excessive bacterial growth in the warm environment. As the corn swells and softens, the mild acidity of the steep water begins to loosen the gluten bonds within the corn and release the starch. After steeping, the corn is coarsely ground to break the germ loose from other components. The ground corn, in a water slurry, flows to the germ separators.
After steeping, the corn is coarsely ground to break the germ loose from other components. The ground corn, in a water slurry, flows to the germ separators. Cyclone separators spin the low density corn germ out of the slurry. The germ, which contains about 85% of the corn's oil, is pumped onto screens and washed repeatedly to remove any starch left in the mixture.
The corn and water slurry leaves the germ separator for a second, more thorough, grinding in an impact or attrition-impact mill to release the starch and gluten from the fiber in the kernel. The suspension of starch, gluten and fiber flows over fixed concave screens (illustrated) which catch fiber but allow starch and gluten to pass through. The fiber is collected, slurried and screened again to reclaim any residual starch or protein, which is then used as a major ingredient of animal feeds. The starch-gluten suspension, called mill starch, is piped to the starch separators.
Gluten has a low density compared to starch. By passing mill starch through a centrifuge, the gluten is readily spun out for use in animal feeds. The starch, with just one or two percent protein remaining, is diluted, washed 8 to 14 times, rediluted and washed again in hydrocyclones to remove the last trace of protein and produce high quality starch, typically greater than 99.5 percent pure.
After the separation of the various components of the corn kernel, the respective slurries are dewatered using dewatering centrifuges and decanters. Then the starch and other by-products are dried up to the desired moisture level using flash dryers and tube bundle dryers to produce the final products ready for packaging.
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