corn-field-mountainsGluten has a low density compared to starch. By passing mill starch through a centrifuge, the gluten is readily spun out for use in animal feeds.

The starch, with just one or two percent protein remaining, is diluted, washed eight to 14 times, rediluted, and washed again in hydroclones to remove the last trace of protein and produce high quality starch, typically more than 99.5 percent pure. Some of the starch is dried and marketed as unmodified corn starch, some is modified into specialty starches, but most is converted into corn syrups and glucose.