Appearance
Brown Viscous Liquid
Common Names
Corn Steep Liquor, CSL
Packaging
JERRYCANS, IBC TANK
Corn steep liquor is a natural byproduct of the corn wet-milling process for starch production, concentrated from steeping corn kernels in water with sulfur dioxide, rich in proteins, peptides, amino acids, vitamins, minerals, and organic acids that serve as a nutrient source, fermentation substrate, and functional additive. In the food industry, it acts as a natural nitrogen source, flavor enhancer, and nutritional supplement ideal for fermented foods, beverages, and functional ingredients boosting microbial activity and umami profiles.
Fermented foods and beverages: Provides essential nutrients for microbial fermentation in soy sauce, miso, vinegar, and alcoholic beverages like sake, enhancing yield, flavor development, and aroma compounds through organic nitrogen and vitamins.
Bakery products: Improves dough nutrition and fermentation in yeast-leavened breads, rolls, and mixes as a natural nutrient boost for better rise, volume, crumb softness, and extended shelf life.
Dairy products: Supports starter cultures in yogurt, cheese, and fermented milks by supplying amino acids and vitamins for consistent acidification, texture, and flavor formation.
Processed snacks and seasonings: Adds natural umami and protein content to extruded snacks, seasoning blends, and functional foods as a cost-effective flavor potentiator and nutritional enhancer.
In animal feed, serves as a high-protein supplement for livestock, poultry, and aquaculture; in agriculture, acts as organic fertilizer and biostimulant promoting soil microbes and crop growth; in industrial fermentation, provides low-cost nutrients for enzyme, amino acid, and organic acid production; in biofuels, supports ethanol and biogas fermentation processes.
