The production of HFCS generally begins with a 40% solution of insoluble corn starch that is adjusted to pH 6.0; then calcium and a thermostable alpha-amylose are added.
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| Production of HFCS |
Magnesium is needed as a cofactor to maintain isomerase stability and to prevent inhibition by trace amounts of residual calcium.
The production of HFCS from glucose syrup requires the use of ion-exchange chromatography to remove calcium which inhibits glucose isomerase. Chromatographic techniques are used to produce syrups with various proportions of fructose and glucose.
HFCS is used in bakery products, canned and processed foods, dairy products and of course, confectioneries.
Production of High Fructose Corn Syrup
