Sweeteners, from starch high-fructose syrups

Starch industry Amylases, amylogluco-sidases and glucoamylases Glucose isomerase Converts starch into glucose and various syrups. Converts glucose into fructose in production of high-fructose syrups from starchy materials, with enhanced sweetening properties and lower calorific values than sucrose. 

High-fructose syrup A sweetener composed of the hexose sugars glucose and fructose produced from enzymatically degraded starch. 

Recently, much attention has been given to the production of liquid sweeteners as an alternative to cane sugar using inexpensive starch-containing natural materials as the primary feed stock. This situation exists in the United States as this country is not self sufficient in the production of cane, but must rely heavily on importation mainly from South America and the Caribbean. The main source of sta rch in the United States comes from corn (Zea mays) and the liquid sweetener commercially produced from this material is called high fructose corn syrup (HFCS). The current method of production of HFCS is via wet milling which exploits the physical properties of the whole corn constituents (oil, starch, gluten, and fiber) for their separation coupled with enzymatic hydrolysis of the starch fraction to monosaccharides. 

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