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Grain wet corn milling

Wet Corn Milling

Our unique combination of functional and compositional testing helps starch manufacturers to be efficient and produce the right quality starches. Native starch pasting quality is readily assessed, the modifications made to starch can be monitored and characterized, and starch performance in food formulations and process considerations for food manufacture can be evaluated.

NIR instruments for at-line as well as on-line use makes process optimization easier than ever before. All types of samples can be analyzed - grains, powders, slurries, liquids and more.

Wet Corn Milling Related Content

Screening Ingredients

Screen your corn for moisture, protein, oil, and starch in less than 1 minute. Measure starch pasting properties to detect potential issues or required processing conditions before corn enters the plant.

Determination of Mycotoxins in Cereals by LC/MS/MS with Online SPE

Mycotoxins are toxic secondary metabolites produced by fungi, and are capable of causing disease and death in both humans and animals. Sample preparation is a critical step in the successful analysis of mycotoxins in food matrices. The "dilute and shoot" approach is a quick and easy way to introduce ...

Pregelatinized starch method - RVA 42.01

Raw starch pasting curves have a typical low initial (cold) viscosity, followed by a viscosity peak caused by swelling of the raw starch granules, and a relatively high setback viscosity. Processing by thermal and mechanical inputs will progressively reduce peak and setback viscosities. Cold viscosi ...

Starches (cationic) method - RVA ST04.03

The method is applicable to cationic corn starches (waxy and dent), including those that have also been acidthinned. These industrial starches are used widely for wet end, size press and coating applications in papermaking. High shear is used during cooking to approximate typical processing conditio ...

Starch (unmodified dent) method - RVA ST06.02

The method is applicable to unmodified dent corn starches. The final temperature of 65°C (149°F) is used to rapidly stabilize viscosity and minimize retrogradation. Combining speed, precision, flexibility and automation, the RVA is a unique tool for product development, quality and process control a ...

Starch (waxy cook-up) method - RVA ST01.03

This method is applicable to unmodified, substituted (acetyl or hydroxypropyl), crosslinked, and both substituted and crosslinked waxy corn starch. These cook-up food starches are used widely as thickeners and stabilizers in products such as gravies, sauces, soups, pie fillings, dairy foods, pudding ...

Starches (acid thinned) method - RVA ST05.03

The method is applicable to unmodified and to acid thinned dent corn starches. These food and industrial starches are used as thickeners, gelling agents, sizes and coatings in products such as puddings, gravies, sauces, confection and paper. The final temperature of 65°C (149°F) is used to rapidly s ...

Starches (dent cook-up) method - RVA ST02.03

This method is applicable to substituted (acetyl or hydroxypropyl), crosslinked, and both substituted and crosslinked dent corn starch. These cook-up food starches are used as thickeners, stabilizers and clarifiers in products such as soups, puddings, pie fillings and retorted foods. An extended hol ...

Corn Starch Method

This method is applicable to unmodified corn and other cereal starches. A 13-minute test in the RVA provides a rapid yet accurate alternative to study the cooking properties of unmodified cereal starches, making it suitable for both research and quality control applications.

Grain Testing Solutions Brochure

The grain industry is very complex. It’s global, diverse, and can also present analytical challenges. Today’s grain users demand more when it comes to quality, safety, and uniformity. In addition, they seek diverse products with unique characteristics. PerkinElmer is equipped to help the grain indus ...

Commodity Process Monitoring, Management and Optimization

Determination of Mycotoxins in Cereals by LC/MS/MS with Online SPE

Mycotoxins are toxic secondary metabolites produced by fungi, and are capable of causing disease and death in both humans and animals. Sample preparation is a critical step in the successful analysis of mycotoxins in food matrices. The "dilute and shoot" approach is a quick and easy way to introduce ...

Starches (cationic) method - RVA ST04.03

The method is applicable to cationic corn starches (waxy and dent), including those that have also been acidthinned. These industrial starches are used widely for wet end, size press and coating applications in papermaking. High shear is used during cooking to approximate typical processing conditio ...

Starches (acid thinned) method - RVA ST05.03

The method is applicable to unmodified and to acid thinned dent corn starches. These food and industrial starches are used as thickeners, gelling agents, sizes and coatings in products such as puddings, gravies, sauces, confection and paper. The final temperature of 65°C (149°F) is used to rapidly s ...

Starches (dent cook-up) method - RVA ST02.03

This method is applicable to substituted (acetyl or hydroxypropyl), crosslinked, and both substituted and crosslinked dent corn starch. These cook-up food starches are used as thickeners, stabilizers and clarifiers in products such as soups, puddings, pie fillings and retorted foods. An extended hol ...

High Temperature Jet Cooking Method - RVA 48.01

This high temperature RVA method is applicable to any unmodifies and modified starches and their derivatives, including composites with hydrocolloids and lipids. High shear is used in the method to approximate typical processing conditions for these ingredients, which are commonly used as far replac ...

High Temperature General Pasting Method - RVA 45.01

The ability of the components of a product to withstand high-temperature processing conditions is of interest to formulators, who must balance the need for acceptable product rheology with safety and throughput. The Rapid Visco Analyser (RVA) can perform high temperature tests. The method presented ...

Starches (dent cook-up) method - RVA ST02.03

This method is applicable to substituted (acetyl or hydroxypropyl), crosslinked, and both substituted and crosslinked dent corn starch. These cook-up food starches are used as thickeners, stabilizers and clarifiers in products such as soups, puddings, pie fillings and retorted foods. An extended hol ...

High Temperature Retorting Method - RVA 46.01

This high-temperature RVA method is designed to mimimc retorting, allowing assessment of the suitabilitu and stability of polysaccharide thickeners (eg. Gums, modified starches) in the formulation for high temperature processing.

Corn Starch Method

This method is applicable to unmodified corn and other cereal starches. A 13-minute test in the RVA provides a rapid yet accurate alternative to study the cooking properties of unmodified cereal starches, making it suitable for both research and quality control applications.

Grain Testing Solutions Brochure

The grain industry is very complex. It’s global, diverse, and can also present analytical challenges. Today’s grain users demand more when it comes to quality, safety, and uniformity. In addition, they seek diverse products with unique characteristics. PerkinElmer is equipped to help the grain indus ...

Finished Product Verification

Determination of Mycotoxins in Cereals by LC/MS/MS with Online SPE

Mycotoxins are toxic secondary metabolites produced by fungi, and are capable of causing disease and death in both humans and animals. Sample preparation is a critical step in the successful analysis of mycotoxins in food matrices. The "dilute and shoot" approach is a quick and easy way to introduce ...

Malt flour method - RVA 03.04

The Rapid Visco Analyser (RVA) is a cooking stirring viscometer with rampedtemperature and variable shear profiles optimized for testing viscous properties.The instrument includes international standard methods as well as full flexibilityfor customer tailor-made profiles. Combining speed, precision, ...

Starches (cationic) method - RVA ST04.03

The method is applicable to cationic corn starches (waxy and dent), including those that have also been acidthinned. These industrial starches are used widely for wet end, size press and coating applications in papermaking. High shear is used during cooking to approximate typical processing conditio ...

Starches (acid thinned) method - RVA ST05.03

The method is applicable to unmodified and to acid thinned dent corn starches. These food and industrial starches are used as thickeners, gelling agents, sizes and coatings in products such as puddings, gravies, sauces, confection and paper. The final temperature of 65°C (149°F) is used to rapidly s ...

Starches (dent cook-up) method - RVA ST02.03

This method is applicable to substituted (acetyl or hydroxypropyl), crosslinked, and both substituted and crosslinked dent corn starch. These cook-up food starches are used as thickeners, stabilizers and clarifiers in products such as soups, puddings, pie fillings and retorted foods. An extended hol ...

General pasting (91 'C) method - RVA 44.01

The method uses a maximum test temperature of 91ºC, to avoid boiling of water in the RVA canister at high altitudes (900-2100 m, or 3000-7000 ft). The pasting properties of starch and starch-containing products are readily assessed in the RVA. During the test, the starch is gelatinized with conseque ...

Corn Starch Method

This method is applicable to unmodified corn and other cereal starches. A 13-minute test in the RVA provides a rapid yet accurate alternative to study the cooking properties of unmodified cereal starches, making it suitable for both research and quality control applications.

Grain Testing Solutions Brochure

The grain industry is very complex. It’s global, diverse, and can also present analytical challenges. Today’s grain users demand more when it comes to quality, safety, and uniformity. In addition, they seek diverse products with unique characteristics. PerkinElmer is equipped to help the grain indus ...

Wet Corn Milling Related Technologies