Abstract: A modified corn step liquor product is substantially free of inorganic salts; contains from 7.5% by weight on a dry basis of myo-inositol; and contains from 60% by weight on a dry basis of proteins.

Abstract: A method of preparing a modified corn steep liquor product from a corn steep liquor which includes suspended solids, high molecular weight compounds, phytic acid, and metal values includes the steps of: subjecting the corn steep liquor to ultrafiltration to remove the suspended solids and high molecular weight compounds; treating the product of step (a) with a phytase enzyme to convert the phytic acid to inositol-mono-phosphate; treating the product of step (b) with an acid phosphatase enzyme to convert the inositol-mono-phosphate to myo-inositol; adjusting the pH of the product of step (c) to from 7 to 9 inclusive using a soluble base which causes most or all of the Mg values to precipitate, and removing the precipitate; and contacting the product of step (d) with a strong acid cation chromatographic resin to produce a first fraction containing most of the remaining metal values and a second fraction containing most of the myo-inositol, the second fraction being the modified corn steep liquor product.