Corn Starch

Corn starch, maize starch is the starch derived from corn (maize) grain. The starch is obtained from the endosperm of the kernel. Corn starch is a common food ingredient, often used to thicken sauces or soups, and to make corn syrup and other sugars.

Steps for preparation

  • The corn starch thus obtained is from the endosperm of the kernel and is used in the production of several foods and other items.
  • First stage of the process and is done to free the corn of all kinds of impurities after cleaning.
  • The second stage of the corn starch production process is one in which corn is coarsely milled so that the germ is separated from the fiber, gluten, and starch. This process takes place in two main steps and for this, two discs as well as 2 germ separations hydro cyclones are employed. The corn germ which is thus obtained has corn oil and is made to remove from the slurry, washed and then removed from the water.
  • Fine milling process takes place by a special kind of a mill that grinds the harder parts of the corn. The starch is thus removed completely and fiber is kept coarse. Now the grit milk which has fine as well as the coarse fiber is pumped and is made to go through starch extraction and counter fiber washing processes. Now, what happens is that the washed fiber leaves the system and is removed from the water and dried.
  • The 4th step of the corn starch production process is starch and gluten separation from the starch milk which is obtained from the previous step. In this process, the starch left leaves the separator as the under flow whereas, on the other hand, the gluten leaves the separator as over flow.
  • Now the next step is the concentration of gluten in the disc nozzle separator as heavy phase, followed by leaving of gluten through the nozzles. After this, the resultant concentrated gluten is made to go through a centrifugal decanter before drying process.
  • Starch obtained.