corn germ oil organic cold-pressed in Kazakhstan

Oil and protein recovery from corn germ: Extraction yield,

  • corn germ oil organic cold-pressed in Kazakhstan
  • corn germ oil organic cold-pressed in Kazakhstan
  • corn germ oil organic cold-pressed in Kazakhstan
  • corn germ oil organic cold-pressed in Kazakhstan

Comparison of deodorized post-fermentation corn oil to commercial corn

Kinetic, thermodynamic and optimization study of the corn germ oil

Efficient and eco-friendly extraction of corn germ oil using

Cold pressed versus refined winterized corn oils: quality,

  • How to extract oil from corn germ during flour processing?
  • This work aimed the recovery of oil and protein fractions from corn germ (CG) generated as a by-product during flour processing. Several oil extraction techniques were investigated: hexane at room temperature, hexane at 45 °C, supercritical carbon dioxide (Sc-CO 2) and Soxhlet with hexane and ethanol.
  • How is corn germ extracted from starch?
  • During the wet milling process, the germ is isolated from the starch using cyclone separators, washed, and dried. The dried germ contains about 50% oil, in which the oil constitutes about 85% of the total amount of oil present in the corn. The oil is produced by first expelling the germ and then extracting the expeller cake with n -hexane.
  • What fatty acids are in corn germ oil?
  • The main fatty acids in corn germ oil are linoleic (39–63%), oleic (20–42%), and palmitic (9–17%) . According to the same authors, several methods are used for the recovery of corn germ oil, such as pressing, solvent, extraction of aqueous, enzymatic, and supercritical fluid.
  • What is corn germ oil used for?
  • Corn germ oil (CGO) is used in food, pharmaceutical, and cosmetic productions. Recently, it has been considered a feedstock for biodiesel production, particularly in the integrated production with ethanol ( Veljković et al., 2018). The major fatty acids of CGO are linoleic (39–63%), oleic (20–42%) and palmitic (9–17%) acid.

Maybe you will like