Derived from sources such as maize, waxy maize, high amylose maize, wheat, tapioca and potato, native starches are generally used for the purpose of food texturizing and thickening. They are insoluble in cold water and swell to different degrees depending on the temperature used. Native starches have very good thickening, gelling, moisture retention and anti-staling properties.
Modified starches are starch-like carbohydrates obtained by treatment of corn or wheat starch with heat, alkali, acids or enzymes. They are not genetically modified starches. In the human intestine, they may act as soluble or insoluble dietary fiber, which can be more or less fermentable. They are used as food additives. Modified starches are only partially digestible, so they provide less calories than regular starch.
Dextrose monohydrate is a pure crystallised dextrose, consisting of one molecule of water for every molecule of dextrose. It can be used as a nutritive sweetener, an humectants or a carrier.
It is produced by enzymatic hydrolysis of starch, followed by purification, concentration, crystallisation and drying.
Corn gluten meal is a powdery byproduct of the corn milling process. Used for years as a supplement in hog feed, this natural protein is very effective for lawns and gardens as a plant food as well as a weed supressor
Corn germs are the dried co-product of the wet milling of maize. Corn germs are recovered from the corn slurry, using hydro cyclones separators.
Corn germs are rich in oil, and are an excellent source of energy for high-energy feed formulation used in poultry, ruminants, pigs and pets.
Corn fiber is a no digestible carbohydrate used in foods and beverages such as cereals, baked goods, candy, dairy products, frozen foods, carbonated beverages, and flavoured water.
Corn fiber helps create packaged food products that have lower sugar contents, while providing a valuable source of dietary fiber.