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How do you extract high fructose corn syrup?

Published in Food Production 2 mins read

High Fructose Corn Syrup (HFCS) is extracted through a multi-step industrial process that primarily involves the enzymatic conversion of corn starch into fructose.

The Extraction Process of High Fructose Corn Syrup

The contemporary method for extracting High Fructose Corn Syrup (HFCS) from corn involves a sophisticated "acid-enzyme" process designed to efficiently metabolize corn starch into a mixture of sugars, specifically high in fructose. This process can be broken down into key stages:

1. Corn Milling and Starch Extraction

The initial step in producing HFCS is to prepare the raw material: corn.

  • Milling: Whole corn kernels are milled to separate the various components. The primary goal at this stage is to extract the corn starch. This involves wet milling, where corn is steeped and then ground to separate the starch from other parts like fiber, protein, and oil.

2. Acid-Enzyme Conversion of Starch

Once the corn starch is isolated, it undergoes a chemical and enzymatic transformation to produce fructose.

  • Acidification: The extracted corn-starch solution is first acidified. This acidification serves to initiate the breakdown of the complex carbohydrates (starch) into simpler sugar molecules.
  • Enzyme Addition (High-Temperature): Following acidification, specific high-temperature enzymes are added to the solution. These enzymes are crucial for further metabolizing the broken-down starch. Their primary function is to convert the resulting glucose sugars into fructose. This enzymatic conversion is what gives High Fructose Corn Syrup its characteristic high fructose content.

This refined "acid-enzyme" process ensures an efficient and high-yield conversion of readily available corn starch into a versatile sweetener used widely in the food industry.