LIQUID EXTRACT FROM WHOLE CORN KERNELS

• Main Authors: FRENCH LEE KENT, BERTOLDO DE BARROS REGINA CELIA, RIGELHOF FREDERIC JOHN, MAJESKI MICHELE ANN
• Format: Patent
• Language: English
• Published: 23.04.2015
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

A liquid extract is produced when obtaining a processed corn kernel product is obtained from an extraction process in which: an initial unprocessed whole corn kernel is mixed with water at solids levels of between 10% to 50% kernel/water to form a mixture; the mixture is maintained at a temperature of between 50′ C. and 85° C., for at least 30 minutes to form a liquid extract; and the corn kernels are physically separated from a liquid extract, The 5% extracted material may include, but is not limited to, soluble starches, carbohydrates, proteins, fats, oils, fibers, flavonoids, polyphenols, antioxidants, phenolic acids, dyes/pigments, and the like.