Corn Products Refining Company

G. R. Dean, Corn Products Refining Company, Argo, Illinois. 

During the first World War, the Corn Products Refining Company attempted to improve the methods of manufacturing dextrose to obtain a pure product at low cost. A process was developed in 1918 by Porst which produced chemically pure dextrose but cost of production was still high. 

The formation of the a-hydroxysulfonic acids is influenced by concentration of the reactants (carbonyl compound and bisulfite), temperature, and pH. The rate of association as influenced by the relative concentration of bisulfite, aldehyde, and sugars was investigated early by Kerp (1904) and his collaborators and others, and more recently by Ingram and Vas (1950b) and by the Corn Products Refining Company. The effect of pH and temperature on dissociation of the sulfonic acids has been investigated also for some of the compounds (see the review by Suter,... 

The Chemical Division of the Corn Products Refining Company investigated the effect of temperature, concentration, alcohol, and free sulfurous acid on the degree of association of glucose and sodium bisulfite in aqueous solution in connection with the research sponsored by the Subsistence Section of the QMC Research and Development Branch during World War II on browning. 

Among the seven major U.S. wet milling companies that are members of the Com Refiners Association in 2003, only three companies report that they currently market cmde and refined corn oil (9). The other major wet mill companies sell their corn germ, either for extraction and corn oil production, or for animal feed use, depending on seasonal markets and prices. 

Starch from surplus corn has been converted into a superabsorbent material known as SUPER SLURPER. This is being marketed under license by several companies for use in removing water from refined petroleum products and as an absorbent in bandages and diapers. Biodegradable plastic films of starch mixed with other polymers find application as mulches in agriculture and as a... 

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