CORN STEEP WATER
Steeping is a procedure used during wet corn milling. The major objectives for corn steeping are to induce chemical and physical changes in the kernel
by leaching the soluble components from the corn. Cleaned shelled corn is soaked for 30-48 hours at 120-130°F in a dilute sulfur dioxide solution. The
steeped liquid is then separated from the non-soluble corn solids, which are further separated into germ, bran, starch, and gluten protein. The steeped
liquor is concentrated by evaporation into Condensed Corn Fermented Extractives or Corn Steep Liquor (CSL). Corn steep liquor is a mixture of soluble
protein, amino acids, carbohydrates, organic acids (e.g., lactic acid), vitamins, and minerals.