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Corn Germ

Corn Germ

Germ is one of the components of corn that is separated during the corn pressing process. Corn germ is the endosperm of the corn kernel; it is a yellow seed with a pleasant taste and rich in oil. It is mainly used in the extraction of corn oil and in the manufacture of feed additives.
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Description

Corn germ is also known as corn germ. It is a derivative or by-product of the corn oil extraction process.

The germ makes up about 11% of the weight of the kernel. The germ is a separate entity that can be easily separated and then pressed for corn oil, the main by-product being corn germ oil meal.

The germ itself can be obtained from corn processing in either wet milling (starch production) or dry milling (grits, corn meal, corn meal and ethanol production).

During wet milling, corn kernels are soaked in water and then separated into kernels (from which starch is subsequently extracted) and germ. The germ is washed, dried and extracted first by mechanical extraction and then by solvent (hexane). Corn germ meal consists of used germ and other corn kernel fragments.

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