Discover Food Safety and Quality

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
Commodity Process Monitoring, Management and Optimization
Finished Product Verification

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 the sample into the LC/MS/MS analysis. However, due to the complexity of food matrices, this approach will often result in irreproducible matrix effects. To overcome these problems and improve sensitivity, this application note details the use of online solid phase extraction (SPE), coupled to an LC/MS/MS system for sample enrichment.

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 viscosities will increase through a pre-gelatinization effect, and then eventually decrease through granule rupture and dextrinization, as the prior degree of cook increases. The RVA can therefore be used to assess how cooked a product is, with applications for system characterization, at-line process control, product development, scale-up, transfer, troubleshooting and assessment of competitive products.

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 conditions for thesestarches.

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 and quality assurance.

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, puddings and retorted products. The Rapid Visco Analyser (RVA) is a cooking stirring viscometer with ramped temperature and variable shear profiles optimized for testing viscous properties.

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 stabilize viscosity and minimize retrogradation. The Rapid Visco Analyser (RVA) is a cooking stirring viscometer with ramped temperature and variable shear profiles optimized for testing viscous properties.

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 hold time at 95°C (203°F) is used to assist in swelling the crosslinked starches and to better differentiate these products.

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 industry in its quest to feed the world – nutritiously and economically. Our testing and analysis solutions encompass the three primary areas required for complete knowledge of grains and their derivatives – composition, functionality, and safety.

Commodity Process Monitoring, Management and Optimization