applicationskornkeime

Kornkeime, also known as wheat germ, are the embryonic part of the wheat kernel. This nutrient-rich component is separated from the bran and endosperm during the milling process. Applications of kornkeime are diverse and primarily centered around its nutritional value.

In the food industry, kornkeime is commonly added to cereals, bread, muffins, and pasta to enhance their nutritional profile. It is a good source of protein, fiber, vitamins (particularly B vitamins like thiamine, riboflavin, and folate), and minerals such as magnesium, zinc, and iron. Its nutty flavor and slightly chewy texture can also contribute to the sensory qualities of food products.

Beyond direct consumption, kornkeime oil, extracted from the germ, is also utilized. This oil is rich in vitamin E and healthy fats, making it a popular ingredient in health food products and dietary supplements. It is sometimes used in cosmetic formulations for its moisturizing and antioxidant properties, though this application is less widespread than its dietary uses.

The processing of kornkeime often involves stabilization techniques to prevent rancidity due to its high oil content. This can include heat treatment or irradiation. The resulting stabilized kornkeime can be stored for longer periods, making it a convenient ingredient for various applications. Its status as a byproduct of flour milling also positions it as a sustainable and valuable food ingredient.