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%.