A new corn processing technology can replace the use of more than one hundred years of processing methods.
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In this new method, yeast and not sulphur dioxide are used to break down starch and proteins in the so-called soaking stage of wet milling. This new process can reduce the production costs of starch, oil and other important by-products and shorten production time.
David B. Johnston, inventor of the method, stated that in the laboratory and in small-scale experiments, the yield of starch produced by this yeast method is at least equal to or higher than that of conventional methods.
In the traditional soaking stage, corn must be soaked in water and sulfur dioxide for 24 to 36 hours before it begins to break down starch and protein.
This method uses protease-like yeast instead of sulfur dioxide to decompose the protein faster, and requires a small amount of sulfur dioxide to inhibit the growth of bacteria. However, in general, the amount of sulfur dioxide is reduced, and the cost is also reduced. 