apart from high fructose corn syrup (hfcs), we can also provide various sweeteners as below given:
sweeteners
(a) liquid glucose maltose syrup 80
(b) crystalline fructose
(c) stevia
(d) isomalto oligosaccharide
(e) aspartame
(f) glucose
(g) sucralose
(h) erythritol
(i) monk fruit sugar
we also lead in manufacturing and exports of products as follows:
(a) corn starch
animal feed & nutrition products
(a) corn gluten meal
(b) corn gluten feed
(c) corn germ
agar agar and gellan gum food grade
(a) agar agar powder 900 g/cm2 and 1000 g/cm2
(b) gellan gum
citric acid anhydrous
citric acid monohydrate
propylene glycol
amino acid organic granular
humic acid organic granular and various other products.
Corn syrup is a food syrup which is made from the starch of corn (called maize in some countries) and contains varying amounts of maltose and higher oligosaccharides, depending on the grade. Corn syrup, also known as glucose syrup to confectioners, is used in foods to soften texture, add volume, prevent crystallization of sugar, and enhance flavor. Corn syrup is distinct from high-fructose corn syrup (HFCS), which is manufactured from corn syrup by converting a large proportion of its glucose into fructose using the enzyme D-xylose isomerase, thus producing a sweeter compound due to higher levels of fructose.
The more general term glucose syrup is often used synonymously with corn syrup, since glucose syrup is in the United States most commonly made from corn starch.[1][2] Technically, glucose syrup is any liquid starch hydrolysate of mono-, di-, and higher-saccharides and can be made from any source of starch; wheat, tapioca and potatoes are the most common other sources
