Chargement…
Corn (maize) is a highly versatile cereal crop used by Tereos for starch, sweetener, and ethanol production. Wet milling separates the kernel into starch, protein, oil, and fibre — each fraction serving distinct food, feed, and industrial markets. Corn starch derivatives include glucose, fructose, maltodextrin, and fermentation substrates used across the food, pharmaceutical, and paper industries.
Corn wet milling is a precision separation process yielding multiple high-value product streams.
Corn kernels are steeped in warm water with sulphur dioxide for 24–48 hours to soften the grain and begin separation of components.
Softened kernels are coarsely ground to release germ (for oil extraction), then finely milled to separate starch from fibre and gluten.
Purified starch slurry is washed, dewatered, and dried for native starch applications, or further processed into modified starches and sweeteners.
Enzymatic hydrolysis converts starch to glucose syrups, which can be isomerised to high-fructose corn syrup for beverage applications.
Corn oil is extracted from germ, gluten meal is dried for animal feed, and fibre residues are pelletised for feed applications.
