Tag: Wet milling

Corn starch is a versatile pantry staple used globally in countless culinary and industrial applications. This fine, white powder is derived specifically from the endosperm of the corn kernel. The process strips away the protein, fiber, and germ, leaving behind the pure starchy component that makes corn starch so effective for thickening and other uses.

Across the globe, approximately 60 million tons of starch are produced each year, with the process of preparing starch being a critical step in creating a fundamental ingredient for countless food and industrial applications. This complex process involves multiple stages, from initial raw material preparation to final drying and purification, ensuring a high-quality end product suitable for thickening, binding, and other uses.

Starch is a critical component in countless food and industrial products, derived from plant sources like corn, cassava, and potatoes. This article explores the essential stages of how to process starch, detailing the physical and chemical methods used for commercial extraction and purification.

Over 90% of the protein in wheat flour consists of gluten, which is composed of glutenin and gliadin. This unique property allows for the separation of protein from flour using a few key techniques, ranging from a basic at-home wash to sophisticated industrial methods that create high-purity isolates.

The food industry produces wheat protein isolates (WPI) with at least 90% protein content by dry weight. This high purity is achieved through a deliberate manufacturing process, making wheat protein isolate undeniably a processed food ingredient. Consumers often wonder about the extent of this processing and what it means for the final product.