The production of a viscous, sweet liquid from maize kernels is a multi-stage process involving milling, liquefaction, saccharification, and refinement. The process begins with grinding the corn to separate the starch. This starch slurry is then subjected to enzymes to break down the complex carbohydrates into simpler sugars.
The resulting product serves as a versatile ingredient across the food and beverage industries, offering properties such as sweetness, texture enhancement, and humectancy. Its widespread use stems from its cost-effectiveness and ability to modify flavor and physical characteristics in various applications. Historically, the method has evolved from acid hydrolysis to enzymatic conversion, improving efficiency and product purity.
