These syrups are generally used
for manufacturing of preserves, marmalades, drained fruits,
fruits in syrup, and in a lesser degree, in other confectionery
items.
These corn syrups are obtained
through a enzymatic transformation process of corn with fructose
content. Their sweetening capacity is medium, easily replacing
other sugars in different foods.
Their refining process done through
ionic exchange, which assures high quality products when considering
absence of color and of taste, of microbiologic agents and
of turbidity, etc.
Main uses: preserves, jellies
and candy 40%; syrups 30%; ice cream 10%; desserts 10%; cookies
and bakery items 10%.
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