Com germ meal

Protein-Based Substitutes. Several plant and animal-based proteins have been used in processed meat products to increase yields, reduce reformulation costs, enhance specific functional properties, and decrease fat content. Examples of these protein additives are wheat flour, wheat gluten, soy flour, soy protein concentrate, soy protein isolate, textured soy protein, cottonseed flour, oat flour, com germ meal, nonfat dry milk, caseinates, whey proteins, surimi, blood plasma, and egg proteins. Most of these protein ingredients can be included in cooked sausages with a maximum level allowed up to 3.5% of the formulation, except soy protein isolate and caseinates are restricted to 2% (44). 

Com germ oil is mainly used in food and cosmetic applications and com germ meal for animal feed production. 

Figure 2. Samples of com germ, ground com germ, and com germ meal obtained after SC-CO2 extraction at the University of Burgos. Com germ bagasse obtained after mechanical expelling is also included for comparison.

It should also be highlighted that the defatted com germ meal obtained after removing the oil with SC-CO2 could be used in food formulation due to its good stability and protein quality. 

The residue left after removal of the oil is called com germ meal. 

F. amidon de mai s, precedes de fabrication The wet-milling process leads to the production of food and industrial starches as well as to by-products - com steep liquor - com germs, containing - com oil and com germ meal - com gluten feed and - com gluten meal (- zein). Almost all components of the original maize are recovered without waste and with low input of fresh water. Process outlines ... 

Corn germ meal (21% protein) is the dried residue left from oil recovery from germ. It has high absorbency for liquids, such as molasses and tallow, but the primary use is as an ingredient in com gluten feed. 

Flours and meals which contain the outer bran Coatings and germ of the grain will not keep so well as when these are removed. Whole-wheat flour sterilized in the process of manufacture will keep much longer than the ordinary whole-wheat product. Com meal and com flour made from kiln-dried com, and which have the germ removed, will keep better than the same products made from com which has not been so dried and degerminated. 

The Weizmann process is based on the fermentation of corn by C. acetobutylicum. The kernel is ground into a coarse meal (Prescott and Dunn 1949) or a fine powder (Beesch 1953 McCutchan and Hickey 1954) and mixed with water and stillage (distillation slop), and the cooked com mash does not require any other nutrients to be added for the fermentation. When it is economical, the germ of com was removed for oil extraction, but the oil-cake meal may be returned to the mash to increase the feed value of the recovered solids at the end of the fermentation. Besides C. acetobutylicum, an unusual variant of Clostridium saccharo-butyl-acetonicum-liquefaciens (known as Code C-12) was also used for the corn-based fermentation, but it required the addition of ammonia to the com mash because of its poor proteolytic power (Walton and Martin 1979). 

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