Corn syrup is made from corn kernels and there are six steps needed to produce it. The first step is inspecting and cleaning the corn kernels. These will arrive at refining plan and will go through two inspections. The debris such as leaf, bits of cob or dust are to be removed before the refining process takes place.
The cleaned corn kernels are to be soaked in stainless steel tanks for 30 to 40 hours. The soaking medium is consisting of 0.1% of sulfur dioxide in water solution and is kept at 50 degrees Celsius. In this period, the kernels swell to more than twice of their original size. The environment that is mildly acid retards the growth of bacteria and at the same time, to loosen the bonds of gluten in corn. The coarsely ground kernels are release the germ from the kernel and they are moved into germ separators.
Cyclone separators work by separating the germ from the slurry. The germ processing produces corn oil. The next step is fine grinding and screening. The slurry continues and is more intense in grinding to separate the fiber, gluten and starch. Series of screens will hold the fiber while the gluten and starch move on in a form known as mill starch.
The conversion of syrup involves refiners that add acid or enzyme to the water and starch suspension. The result is the low-dextrose mixture that gets treatment with the other enzyme and then the process goes on. Depending on when the refiners would interrupt the process, the product would be low dextrose syrups, some sweetness level in between or sweeter high dextrose syrup.
The syrup will pass through an equipment to refine it and for the remaining water to evaporate. The product may be directly sold, processed further to produce corn syrup high fructose or crystallized to pure dextrose.
Corn syrup has intense sweet taste but is not freely exchangeable with sugar in food recipes. The difference in the level of sweetness and the extra liquid content may wreck the recipe.