Fructose Syrup

Fructose syrup is produced by converting starch, typically from corn or wheat, into glucose and then further converting some of this glucose into fructose using the enzyme glucose isomerase. The process begins with the hydrolysis of starch into glucose through enzymatic treatment. The resulting glucose syrup is then passed through a column containing glucose isomerase, which converts a portion of the glucose into fructose. The syrup is filtered, concentrated, and sometimes blended to achieve the desired fructose concentration, resulting in a sweet syrup with a higher fructose content than regular glucose syrup. This syrup is widely used as a sweetener in foods and beverages due to its enhanced sweetness and ability to improve texture and shelf life.