The corn wet milling process was developed in the early 19th century at which time alkali was used. This wet milling is a complex used for manufacturing of corn starch and the various sweeteners obtained from its hydrolysis.
The development of wet milling was based on the observation that a white, insoluble granular material settled to the bottom of the pan when quantities of cut tubers were washed.
As opposed to dry milling, which separates the anatomical parts of the corn kernel, wet milling separates the kernel components into their chemical constituents.
In the corn wet milling process, the use of SO2 is very important. It breaks down the protein matrix that surrounds the starch particles and increases starch yield during milling.
The wet milling process consist of cleaning the grain, an initial soaking in water to soften the kernels, milling to separate the components through screening, centrifuging and washing and finally, production of the end products: starches, sweeteners, proteins and co-products.
An enzymatic corn wet milling then has been developed that’s shows the potential to reduce or completely eliminate the use of SO2 and produce starch yields comparable to the conventional corn wet milling.
Wet milling creates a high-quality cornstarch slurry used in the production of syrup as well as in the manufacture of high quality dry starch.
The Wet Milling of Corn
