Application of Sweeteners in Food and Drinks - Sweeteners: Nutritional Aspects, Applications, and Production Technology - page 224

VariousgradesofHFCScanbeproducedbytheprocessoutlinedinFigure8.3.
High-DE (95+), i.e., a measure of the extent of starch hydrolysis, dextrose syrup is made as
follows:Atwo-stageprocessisusedfortheproductionofcornsyrups.Theirststepinvolvesthe
acidhydrolysisofstarchtoabout42DE.Starchmakeupgoesthroughaheatexchangerandareten-
tioncell.IfahigherDEisrequired,starchiskeptinaholdingtank,andasecondhydrolysiswith
enzymesisuseduntilthedesiredDEisreached.Finishedcornsyrupsanddextrosesyrupsarepro-
ducedbystandardreining(iltration,carbonbleaching,iltrationagain)andevaporationprocesses
(Howling1992).MostcommonsyrupshaveaDEof42and62alsorangingfrom24to82DE.Corn
syrupsolidswithaDEof20-30aremadebyaprocesssimilartothatofmaltodextrinproduction
(cornsyrupsspraydriedandcrystallized).
Hydrolysate is then passed over immobilized glucose isomerase, and the glucose is partially
convertedtofructosebyaprocesscalledisomerization.Thenitisclariiedthroughavacuumilter;

Mg ++
activation

Water
dilution

Glucose syrup

Syrup makeup

Glucose
isomerase

Holding tanks

Clarification through
vacuum filter

Ion exchange

Evaporation

SEC column 42% HFCS

55% HFCS

90% HFCS

Evaporation

Crystalline
fructose

Ion exhange,
filtering

55% HFCS,
77% ds

Finished HFCS

Figure 8.3 Manufacture of HFCS from glucose syrup. (Adapted from Alexander, J., Sweeteners Nutritive ,

Eagan Press, American Association of Cereal Chemists, St. Paul, MN, 1998. Howling, D., in F.W.
Schenck and R.E. Hebeda (eds.), Starch Hydrolysis Products , pp. 277-317, VCH Publishers, New
York, 1992. With permission.)