Semifinished products from corn germ for the food industry
The corn germ is the heart of the wholemeal corn and is the richest component in vegetable fat of the corn.
After being extracted from the wholemeal seed, the germ is heat-treated at a low temperature to stabilize the lipid part. Then it is processed, depending on the final use, to improve and preserve its organoleptic and biological qualities, avoiding alterations of any kind.
The raw material is heat treated at different grade depending on the final use
Whole, Granular, Flour
Typical of corn in the stabilized product or light toasted in the most heat-treated product
Bromatological characteristics of fats
Residual enzymatic activity
Total antioxidant capacity
Product bacteriological stability
Available in 25 kg bags on 1000 kg pallets*, 1000 kg big bags on pallets* or in food tanks
*Transport can be done with a controlled temperature vehicle
Available in conventional version
From internal or external laboratory, based on the specific request
Suitable for consumption for:
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