how is high fructose corn syrup made

how is high fructose corn syrup made

 Many people want to know how high-fructose corn syrup and how is high fructose corn syrup made. First of all, introduce the knowledge of high-fructose corn syrup.

Brief introduction of high fructose corn syrup

Starting in 1950, high fructose corn syrup was produced by fermented glucose amylase. The DE value of the syrup reached 95-97. The syrup is quite sweet and contains fermentable sugars with a higher ratio than other corn syrups. It is mainly used in fermentation production, such as bread and wine. Because of its high glucose content (up to 95%), it can be used as a commercial glucose crystal for food. Because the syrup crystallizes quickly, it is necessary to raise the temperature (54-61 C) during transportation and storage to prevent crystallization.

how is high fructose corn syrup made

     The sweetest glucose product obtained from starch has a sweetness of about 70-75% of sucrose, so it is necessary to find other ways to increase the sweetness of corn syrup. Fructose (sugar) is much more sweet than dextran (glucose) of its isomer.

       In 1964, the Clinton Corn Processing Company began to study sugar isomerization with enzymes, and in 1967 it first produced commercially available high-fructose corn syrup products, called "isosugar R30," containing 25% fructose, produced intermittently with liquid glucose isomerase. In 1968, Clinton introduced the Isosaccharide 100, which contains 42% fructose; it was also produced       intermittently, first with liquid glucose isomerase, then with immobilization of the enzyme on insoluble substrates, until November 1972, with a continuous system of solid-phase enzymes. The transition from batch method to continuous method reduced the time of contact with enzymes, from the original batch method to continuous method, which took more than two days to reduce to about a few minutes or hours.

      In a continuous production process, the equipment is installed in Clinton's and Iowa's Clinton factories, where glucose-containing corn syrup is converted to about half of the sugar produced by solid-phase enzymes in a reactor. This is the first large-scale commercial application of solid-phase enzymes in a continuous process, and is still the largest in the world.