GUJARAT AMBUJA EXPORTS LTD. Bodakdev, Ahmedabad, Gujarat

Wheat Flour   Introduction: Wheat flour is the most important ingredient in home baking and is the basic ingredient for almost every commercially baked product and pasta. Of the grains available for the production of flour, wheat is unique. It is the only cereal grain with sufficient gluten content to make a loaf of bread without being mixed with another grain. Wheat is also the most widely distributed cereal grain. It is grown all over the world. In most instances, a reference to ‘flour” is a reference to wheat flour. Wheat is the only cereal grain that contains gluten in sufficient amount to make yeast breads. Some wheats contain more gluten than others. Flour milled from each class of wheat is used for specific products. The end products are determined by the characteristics of the wheat. Milling wheat into flour reduces the protein content by about 1 percent but does not affect other nutrients in significant levels. 7-bis applies to stone grinding, commercial milling by steel rollers, or home grinding. Whole wheat flour provides basically the same nutrients as the whole wheat kernel itself.

Ambuja Vanaspati Ghee is manufactured by controlled hydrogenation of permitted vegetable oils, followed by neutralization, bleaching, deodorization and blending with Vitamins and Sesame Oil. It is a Uniform Solid Product as required in the market. Ambuja Vanaspati Ghee is manufactured in a modern multistage, hygienically controlled plant, under constant technical supervision. Ambuja Vanaspati Ghee is white, bland in taste and odourless. It has tempting granules. Vanaspati Ghee manufactured by GUJARAT AMBUJA is also available in Brands known as Happy and Triveni. Application: Ambuja Vanaspati Ghee is used in most Indian Kitchens as the best cooking medium for Deep Frying, Sauteing and making Sweets, widely used by hoteliers and preferred by Chefs. It enhances taste in Biryani, Samosas, and Puris. It helps to increase the shelf life of Deep Fried Products. Ambuja Bakery Fats & Speciality Fats are best for Biscuit & Bread Manufacturing, Also used by Industrial users for manufacturing Puffs, Khaari, Nankhatais, Cakes, Sweets and Ice cream.

Non Gmo Defatted Soya Flakes (UnToasted) Ambuja Defatted Soya Flakes (Untoasted) obtained from Soya bean seeds by the process of cracking, dehulling, flaking, extracting, desolventizing, to get a flakes with white to creamish color. Ambuja Defatted Soya Flakes Untoasted is a high Protein, Low in fat products. The Protein content of the flakes is approx. 50% Applications & Uses : Ambuja Defatted Soya Flakes (Untoasted) is used in manufacturing of Textured Soya Protein (Soya chunks/Soya granules) Preparations like Cookies, Crackers & Pasta Products, Soups, Sauces and Gravies.Used in Processed food fried Pie. Fortifications in Food & Pharmaceutical Preparations.

Non Gmo Defatted Soya Flour (Toasted)   Introduction: The Non GMO De-fatted Soya Flour (Toasted) produced at GUJARAT AMBUJA is obtained from Soya bean seeds by processing it through various stages of cracking, de hulling, flaking, extracting, de-solventizing, toasting and grinding it in a pneumatic mill, to requisite particle size, to get a fine powder of creamy yellow colour. Non GMO De-fatted Soya Flour (Toasted) is a high protein, low fat product and is the simplest form of Soya protein. The protein content of the flour manufactured by GUJARAT AMBUJA is 50% Min. It contains high quality protein and is an excellent source of Iron, Calcium and Vitamin B. It is the only nutritive and functional protein, which is used in the fortification of cereals. Applications Non GMO De-fatted Soya Flour (Toasted) maintains the balance of essential Amino Acids in the body and is used in the Food as well as Feed Industry. It is used in manufacturing Processed Food Stuffs, Baked Foods, Cookies, Fortification of Cereals, Snack Foods, Dietetic Foods and Baby Foods. It Imparts functional characteristics like Emulsification, Solubility, Thickening, Water Binding, Dispersion, Water absorption and binding.

  Sunflower oil is one of the widely used cooking oil and popularly due to its rich source of MUFA and PUFA fatty acid content. Sunflower oil is used for cooking purposes as it includes a mild flavor. It is also low in saturated fats. It is a rich source of Vitamin E, A and D. As it has the ability to withstand high temperatures, it can be used for frying purposes.

  Ambuja Gold Refined Soybean oil is made from Non-GMO soybean seeds and is a rich source of Omega-3 and Omega-6 Fatty Acid. These are essential fatty acids and considered one of the best healthiest cooking oils. Omega-3 oil fatty acid reduces the risk of heart disease, osteoporosis and improves growth, while also boosting eye and skin health.

Non Gmo Liquid Soya Lecithin   Our Soya Lecithin is Non-GMO & Kosher Certified. Soya Lecithin manufactured by GUJARAT AMBUJA is a complex mixture of acetone insoluble phosphatides, which consist mainly of phosphatidlycholine, phosphatidylethanolamine (PE), phosphatidylserine (PS) and phosphatidylinositol (PI), combined with various amounts of substances such as triglycerides, fatty acids, and carbohydrates as separated from the crude vegetable oil source. The word Lecithin is derived from the Greek term “lekithos – λεκιθος” meaning egg yolk. Our Soya Lecithin is made from fresh gums, during de-gumming of Soyabean Oil obtained from Non-GMO Soyabean seeds. Applications: Lecithin is used in a wide variety of food and non-food products relying on the unique surface-active properties of phospholipids. It disperses readily in oil & forms hydrates/emulsions in water. Used in Non Dairy Creams, Whole Milk Powders, Meat Sauces and Gravies, Margarine, Shortening, Ice Creams, Candy Based Products, Macaroni, Noodles, Salad Oil, Edible Fat and Oils, Spice Oleoresins, Medical, Dietary, Instant Foods etc. Used as emulsifiers, wetting and dispersion agents especially in milk replacers, extrusion adjuvants especially in feed pellets for fish farming, release agents and antioxidants. Food Industry: Specifications Of Non GMO Soya Lecithin Food Grade:

Refined Palm Oil   Palmolien is one of the few fatty fruits in existence; it’s likely to hold a substantial place in the human diet and is the second most consumed vegetable oil in the world. As Oil is rich in Vitamin E & Cholesterol and Lactose FREE it is ideal for cooking and baking. 1 Ltr Bottle, 1 Ltr Pouch, 2 Ltr Jar, 15 Ltr Tin/Jar, 15 Kg Tin/Jar, 5 Ltr Jar Also Available in loose for industrial use

  The palm kernel oil is an amazing source of healthy saturated fats as well as medium chain fatty acids. This is what makes it perfect for use as a cooking medium. It is rich in Vitamin K which is most important fat soluble vitamins that the body requires, Palm kernel oil contains high amounts of the vitamin and hence is recommended for daily use. Another important benefit of palm kernel oil is that it is loaded with Vitamin A. This vitamin is required for proper vision. Vitamin A also prevents the occurrence of different eye disorders, like night blindness.

RBD Palmolein Oil   INTRODUCTION Ambuja refiend palmolein is derived from paim oil imported from Malasia and Indonesia, Palmolein, the liquid, more unsatura fraction separated from palm oil, after crytallization by winterization at a controlled temperature, The olein consists of more homogeneous mixture of triglycerides and has properties and uses, which are different from original plam oil. Ambuja refined palmolein is a transparent, clear, low in clour, bland taste & odour and passes the intermational cold test. APPLICATION: Ambuja refined palmolein is the best for human consumption best as a cooking oil, salad oil and frying media with high keeping quality of fried products. Ambuja refined palmolein can be used for making vanaspati, various bakery shourtening and interesterified fats. It can be used for blending with refined soyabeen oil, refined groundnut oil, refined sunflower oil and can be sold as cheaper commodity ‘Blended Vegatable Cooking Oil’ in the packed form. Ambuja refined palmolein can be used in the food products industries. 15 Kg Tin/Jar   Also Available in Tankers (10-20 MT)

  Rapeseed oil contains less saturated fat than other commonly used cooking oils and is traditionally used as frying oil for its specific odor and is popular in Indian sub continent as traditional cooking oil. Rapeseed oil is also a rich source of vitamin E.

Non Gmo Soya Granules & Soya Nuggets (TVP) Textured or texturized vegetable protein (TVP), also known as textured soy protein (TSP), soy meat, or soya meat, it is also Known as meat analogue. NON GMO Soya TVP is manufactured using Defatted Soya Flour. The manufacturing of Soya TVP consists of Seed cleaning, Dehulling, Oil extraction followed by pulverization and extrusion. It’s higher protein content and similar texture resembles meat and used as a meat replacer and can substitute in meat due to lower cost in comparison with meat and also source of protein and its better nutritional values. Applications Soya TVP can be used in meat and meat based products. These are used in several meat foods, such as banger, pork luncheon meat and sausage. Used in Soups, Ground meat, stuffing, sausages, vegetarian products and meatloaf etc. TVP is also used as a low cost / high nutrition extender in comminuted meat and poultry products, and in tuna salads. It is often used as rich protein source. Steamed stuffed bun, mincemeat and dumpling, helpful in increasing their taste. TVP is often used in prisons and schools, as well as for disaster preparedness. Instant food products.

  Non Gmo Full Fat Soya Flour (Untoasted)   Introduction:The Full Fat Soya Flour (Enzyme Active), manufactured by GUJARAT AMBUJA is made from clean, sound and healthy Non GMO Soya beans.   Enzyme-Active Full Fat Soybean Flour is prepared without heat treatment and has a high NSI value of around 80%. Applications : It is used in Bakery Products (white bread and rolls), mainly for its lipoxidase activity. Enzyme-Active Soybean Flour is a valuable natural agent for bleaching flour, especially where the use of chemical bleaching agents have been prohibited. Lipoxidase activity is also beneficial to mechanical properties of dough. When added into Flour Mixes and Baking Improvers, it helps in lightening the colour of the finished product. When used in Toast Rolls, Food Mixes, Nutrition Food and Baby Foods it Increases Protein Value, and Improves Mixing Tolerance. It also Extends Shelf Life, Oxidative Stability and acts as an emulsifier. Specifications of Full Fat Soya Flour – Enzyme In-Active: Its Functional Characteristics are Emulsification, Stabilizing and High water absorption.  

Non GMO Defatted Soya Flour (Untoasted)   Introduction: The Non GMO De-fatted Soya Flour (Untoasted) produced at GUJARAT AMBUJA is obtained from Non GMO Soya beans by processing it through various stages of cracking, de-hulling, flaking, extracting, de-solventizing and grinding it, in a pneumatic mill, to requisite particle size, in order to get a fine powder of white to creamy colour. Applications The Non GMO De-fatted Soya Flour (Untoasted) manufactured by GUJARAT AMBUJA is used in manufacturing of Textured Soya Protein (Soya chunks/Soya granules), Cakes, Bakery Goods, Pasta, Soups, Sauces & Gravies, In Fortification of Cereals, Sweet Foods (Dough Nuts), Fried Pie, Adhesive Glue, and Dal (lentils) Analogue. It Imparts Functional Characteristics like Emulsification, Stabilizing and High water absorption Specifications of Non GMO De-fatted Soya Flour (Un-Toasted)

Non Gmo Defatted Soya Flakes (Toasted) Introduction: Ambuja Defatted Soya Flakes (Toasted) is obtained from Soya bean seeds by the process of cracking, dehulling, flaking, extracting, desolventizing, toasting to get a flakes with creamish yellow color. Ambuja Defatted Soya Flakes (Toasted) is a high protein, low in fat products and is the simplest form of Soya protein. The protein content of the flakes is approx. 50%. The Soya Flakes contains high quality protein & is an excellent source of Iron Calcium & B-Vitamins. The only nutritive & functional protein is fully fat proof and its use in fortification of cereals. Applications The Ambuja Defatted Soya Flakes (Toasted) maintain the balance of essential amino Acid of the body and used in As a raw material for making Soya sauce. Fortification in Food & Pharmaceutical preparations, Weaning Foods.Calf Milk Replacement, Drink Mixes, Meat Sausages and Fermentation Media. Nutrient Carrier for Flavours and Vitamins & Imparts functional characteristics like emulsification, thickening, dispersibility & water binding.     Specifications of De-Fatted Soya Flakes (Toasted) – Enzyme In-Active:

Malto Dextrin   Introduction:Maltrodextrin is a complex carbohydrate although it has a relatively high Glycemic Index meaning it is rapidly absorbed by the body in a manner similar to Dextrose. As it is easily absorbed by the body, it provides a rapid increase in energy levels as it raises blood sugar levels and restores glycogen quickly after consumption. Maltodextrin is a popular carbohydrate which is often combined with dextrose to optimise glycogen replenishment and performance.   Key Benefits High GI carbohydrate Rapidly digested Great source of energy Application: Spray-Drying Aid/Flavor Encapsulation Maltodextrin and dried glucose syrup are used in combination with emulsifying carbohydrates. They are useful in maintaining emulsion stability and are good film formers, resulting in flavors that are conveyed in free flowing powders. Bulking Agents Maltodextrin and dried glucose syrup are used as bulking agents and serve mainly as a carbohydrate component in a number of different dry mix products, including dry beverage mixes, puddings, soups, frozen desserts, frosting, cake, cookie mixes, artificially sweetened cocoas, tea, coffee, etc. Medical/Nutritional Infant Food Probably one of the oldest uses of Maltodextrin and dried glucose syrup in the area of infant formulas, which is just part of a broader area of nutritional fluids. In this case, Maltodextrin serves as the carbohydrate in non-milk or non-lactose based fluids (usually soy protein based). Enteral products The other area of nutritional fluids using Maltodextrin and dried glucose syrup is that of enteral products, which is usually administered as part of a patient’s care in a hospital setting. Tabletting The use of Maltodextrin and dried glucose syrup in producing improved excipients for tabletting and more recently as direct tablet excipients. Other Medical Applications Malto Dextrin and dried glucose syrup are useful as ingredients in coating for both pharmaceutical and confectionary tablets and as coatings for trace elements. Fat Replacers For ice cream, salad dressings, etc. Desserts Dairy/Non Dairy products Salad Dressings Confectionaries Food Coatings Oil Well Drilling Fluids Other Applications Snack foods, meat products, industrial applications, low alcohol beer, etc.

Physical Appearance : White free flowing powder, extremely bland in taste.

Moisture % Max : 5%

DE : 4 to 30

Sulphate Ash : 1.0% Max

Total Ash : 0.1 to 0.2% Max

Liquid Glucose   Introduction:The partial hydrolysis of starch slurry by acid or enzyme gives an end product, which is commonly known as Liquid Glucose (Sweetose), Corn Syrup or Glucose. Chemically, Liquid Glucose is a mixture of the entire spectrum of carbohydrate molecules derived by breaking the long chained molecules of polysaccharides contained in starch slurry. By adjusting the content of the ingredients, Liquid Glucose of various DE (Dextrose Equivalent) can be obtained for varied end uses   Liquid Glucose (Sweetose) is a clear, colourless, viscous solution, making it compatible with the physical properties desired in the end products. Chemically, Liquid Glucose has functional properties such as high fermentability, viscosity, humectancy – hygroscopicity, sweetness, colligative properties and its role in Maillard’s reaction. The properties of Liquid Glucose are directly related to the DE (Dextrose Equivalent) and so are its effects and flavour, freezing point depression and osmotic pressure. Other properties such as cohesiveness, bodying characteristics, foam stabilization and prevention of sugar crystallization are inversely proportional to the increasing DE. The reducing action of glucose makes it incompatible with strong oxidizing agents, which has advantages of its own. Applications: To control crystallization, body appearance, sweetness, osmotic pressure and as a preservative in hard-boiled candies, jams and jellies. A baker will ferment it with yeast for raising the product. A dairyman will add it to ice cream, to improve the texture and palatability of the ice cream and enhance flavors. It is usually the cheapest source of total solids. It has become common in the dairy industry to substitute all or a portion of the sucrose content with sweeteners derived from corn syrup. This sweetener is reported to contribute to a firmer and chewier body to the ice cream, it is an economical source of solids, and improves the shelf life of the finished product. Liquid Glucose used in cough syrup and vitamin based tonics. It is also used as a base of artificial honey & as a granulating agent for tablet coating. It is used in curing and imparting flavour in tobacco. Liquid Glucose is used in tanning to enhance weight and ensure a softer texture. Used to precipitate chrome into the body of the leather due to its reducing action. It is added to shoe polish to prevent it from caking and to help it to give a better and quicker shine. Sulphur free glucose is available for specific customers with SO2 content of 40 ppm max.

PH : 4.8-5.2

Free acidity (ml of NaoH 0.1 M) : 1 ml. max.

De (dextrose Equivalent) : 38-44

%Ash : 0.25 Max

Starch : Absent

High Maltose Syrup   Introduction: High-maltose corn syrup is a food additive used as a sweetener and preservative. The majority sugar maltose. It is less sweet than high-fructose corn syrup and contains little to no fructose. It is sweet enough to be useful as a sweetener in commercial food production, however. To be given the label “high”, the syrup must contain at least 50% maltose. Typically, it contains 40–50% maltose, though some have as high as 70%. By using β-amylase or fungal α-amylase, glucose syrups containing over 50% maltose, or even over 70% maltose (extra-high-maltose syrup) can be produced. This is possible because these enzymes remove two glucose units, that is, one maltose molecule at a time from the end of the starch molecule. Applications High-maltose glucose syrup is used as a substitute for normal glucose syrup in the production of hard candy,at a given moisture level and temperature, a maltose solution has a lower viscosity than a glucose solution, but will still set to a hard product. Maltose is also less humectant than glucose, so that candy produced with high-maltose syrup will not become sticky as easily as candy produced with a standard glucose syrup. Since maltose has a low freezing point, HMCS is useful in frozen desserts. It is also used in brewing, because it has a balanced ferment ability, can be added at high concentrations to the wort kettle, increasing throughput, and reduces haze caused by varying malt quality. Another of HMCS’s uses is to preserve food. HMCS preserves food by inhibiting fermentation and bacterial growth.

  Ground nut oil is commonly used in cooking that is derived from Ground nut. Groundnut oil is naturally sweet and flavored edible oil and is traditionally preferred among Indian household as cooking oil. Refined oil has a light yellow color and a neutral taste. It is very high on energy, has a very high burning and smoking point, and contains monounsaturated fats, Vitamins A, D and E.

Dextrose Monohydrate   Introduction:Dextrose Monohydrate is moderate in sweetness. It is 65-70% as sweet as sucrose and has a solution, which is much less viscous than Liquid Glucose. DMH is freely soluble in water at room temperature and also in boiling alcohol.   The perceived sweetness can be increased to the level of sucrose in some Dextrose/Sucrose blends. Dextrose has a greater depression of freezing point than that of cane sugar, resulting in a smoother and creamier texture of the final product like in frozen food products. The bulk density of DMH is 0.65 to 0.70 kg/cc. Applications: Food Grade:Dextrose Monohydrate is purified and crystallized D-glucose. It contains one molecule of water of crystallization. It exists in white, odorless, crystalline granules having a bland and sweet taste. Food Application: Bakery Products:DMH has several functional purposes in yeast-raised foods, such as Bread and Buns. The primary purpose is to supply fermentable carbohydrate, on which the yeast may grow and provide CO2 for ‘raising’ the product. Its presence also assists in browning of the crust to give a final product that is pleasing in appearance and aroma. Biscuits:DMH can partially replace sucrose in fondants and cream fillings where fine crystals are required for a smooth texture. Alcoholic Beverages:DMH has high fermenting ability and can be added to low calorie beer for complete fermentation of alcohol. No carbohydrate residue remains to increase the calories in the beverages. Canned Products:DMH is used in canned vegetables and fruits in some instances for controlling sweetness and preserving properties. Confectionaries:DMH is used extensively for sweetening and coating, chewing gum and bubble gum. DMH improves the color and gloss of the gum coatings and its high heat of solution gives a cool texture in all gum and candy coating applications.DMH contributes to the tenderness; whip ability, and sweetness in marshmallowand nougat applications. Meat Industry:The presence of sugar (particularly reducing sugar) in the curing mixture has a direct bearing on the quality of the color obtained at the end of cure. Frozen Desserts:DMH can help control ice crystals and body of frozen dairy products. Other Applications:Jams, Jellies, Preservatives, Peanut Butter, Seasoning, Pickle, Vinegar Fermentation, etc. Industrial Applications: Adhesives:DMH provides flow control and helps prevent wrapping of the pieces upon drying. Resin Formulation:DMH can serve as plasticizer in various resin formulations. Gluconic Acid:DMH can serve as feedstock for chemical or microbiological oxidation to gluconic acid. Building Materials:DMH can be used in wallboard as a humectant to control water release and to prevent brittle edges during drying, as setting retardants in concrete. Other Applications:The Reducing Properties of dextrose are used in metal treatment, recovery, dye applications, leather manufacture in chrome tanning, etc. DMH is used as carbohydrate sources in fermentations to produce a variety of industrial, food and pharmaceutical products.

Cotton Seed Refined Oil   Cottonseed oil is cholesterol free, as are all oils extracted from plants, which makes it a great choice for those who want to lower their cholesterol levels. It is considered better for baking as it is not as heavy as other oils. It has high oxidation-resistance which makes it ideal to be used for salad dressings. Cottonseed oil is traditionally been used in as frying oil due to its economical advantage and it is one of the best frying oil for ready to eat snack food industry. 5 Ltr, 15 Kg Also Available in Tankers (10-20 MT)

  Corn oil is extracted from the germ of corn. Corn oil is one of the popular cooing oil in USA and other North American countries. It is healthy edible oil because it is composed mainly of polyunsaturated fatty acids (PUFAs) and low on saturated fat. Corn oil is good for health of cardiovascular system if taken within limits. Corn oil specifically is able to lower blood pressure levels by about 10 %.

Corn / Maize Starch   Introduction:Diverse uses of Starch make it a very versatile product. Maize or Corn Starch is a typical cereal starch with distinctly low protein and ash contents. Its carbohydrate content of high purity makes it useful in several industries.   Starch occurs in nature in many ways. Maize contains about 71% of starch, which can be separated from other ingredients by various processes such as corn wet milling – steeping, grinding, purifying and drying. The physio-chemical and functional properties of starch exhibit a wide variation with slight change in the production parameters. One of the important properties is the viscosity of starch thus making it possible to have diverse uses. Maize Starch exhibits all the properties of native starch with some special features such as non-foaming & non-thinning characteristics of boiling solution. Hence maize starch has a marginal effect on the efficiency in weaving and paper industry. Where high viscosity starch is used, it imparts higher tensile strength to the fibre and thus improves the sizing. Combined with resins, starch produces a permanent finish. Good binding capacity results in its use as a good filler and binder in tablets. It is also a vital additive for most of the adhesives due to these properties. In slurry, it provides body to food products. It also helps in retaining the viscosity of foods. Besides this, it is excellent filler in cosmetics by virtue of its smoothness in dry form. It also participates in Maillard’s reaction in presence of proteins and thus gives the brown colour in bakery products. Applications: Native starches:Paper, Textile food, cardboard and potable alcohol production (FI) industry Hydrolyzed Starches Maltodextrins: Food preparation (bulking agent), Pharmaceutical (excipient), Ingredient in ice cream industry Glucose syrup: Dextrose Equivalent of between 40 and 60: food industry, Beverage and confectionary industry, Used directly as a substrate for the manufacture of fermentation products, (such as citric acid, lysine or ethanol or glutamic acid, Processed into other major starch derivatives such as iso glucose, fructose syrup etc. Substituted starches (starch esters, ethers, cross-linked starch): Textiles, Paper, Water treatment (flocculation, Oil industry (fluid loss reducer). Degraded/Converted: Dextrins: Adhesives (gummed paper, bag adhesives, bottle labeling, Textiles) textile fabric finishing, printing. Roast dextrin, oxidized starch, thin-boiled: Acid-modified starches: Food industry (sweets) and Pharmaceuticals, Oxidized starches: Food and paper industry (surface sizing, coating), Textile industry (fabric finishing, warp sizing), Enzymatically converted starch: paper industry and fermentation industry. Cross-linked starches: Food industry (desserts, bakery products, soups, sauces, Textile industry (printing, Adhesives, Pharmaceuticals.

Corn / Maize Germ Germ contributes about 11% of the kernel weight, contains 45-50% oil and about 85% of the oil kernel. The germ is a distinct entity that can be easily separated and then extracted to produce maize oil, yielding maize germ oil meal as the main by-product. The germs themselves are obtained from maize processing from wet milling (starch production) or dry milling (maize grits, maize flour, maize meal and ethanol production). Germs are removed in the wet milling process to facilitate starch extraction, whereas they are removed in the dry milling process to improve the stability of maize grain products for use as food. In the wet milling process, maize grain is steeped in water and then separated into kernels, from which starch is later extracted, and germs. The germs are washed, dried, and extracted first by mechanical extraction and then by solvent (hexane). Maize germ meal consists of the spent germs and other maize grain fragments. In the dry milling process, abrading action strips away the germ and pericarp while leaving the endosperm intact. While the endosperm continues through the milling process, the combined bran and germ are aspirated to remove the bran, allowing the germ to be extracted, yielding oil and maize germ meal.