Production process
Glucose or glucose-fructose syrups are purified and concentrated liquid sweeteners used as ingredients in food and beverages. They are obtained through the controlled hydrolysis of corn or wheat starch using acid and/or enzymes.
The extraction of glucose from starch, using a hydrolysis process, was invented in 1811 by Gottlieb Kirchoff in St. Petersburg.
The process to produce glucose from starch mimics how our body digests starches and carbohydrates: The acid and the enzymes used to break down the starch into glucose are present in the human body, as are the acid and enzymes that convert glucose into fructose.
Cargill Cereal Sweeteners
Cargill offers an extensive range of high-quality sweeteners based on a unique blending concept. Our flexible processes enable us to produce tailor-made glucose syrups and glucose-fructose blends, with functional and sweetness properties tailored and customized to suit individual customer needs.
Some Cargill products are only approved for use in certain geographies, end uses, and/or at certain usage levels. It is the customer's responsibility to determine, for a particular geography, that (i) the Cargill product, its use and usage levels, (ii) the customer's product and its use, and (iii) any claims made about the customer's product, all comply with applicable laws and regulations.