Native corn syrup. Polysaccharides in starch milk are converted to glucose by enzymatic hydrolysis and by using this way glucose is converted fructose.
Has a clear, colorless texture Provides desired stability of the finished products Increases brightness in final product
Carbonated beverages, nectar, fruit juice, hard candy, ketchup, pistachio, Turkish delight, halva, confectionery, jam type fillings, halvah, fondant, nougat and ice cream
