Corn syrups are produced from corn starch by the hydrolytic action of enzymes or acids.
Glucose and fructose syrups are produced with respect to their specifications to decrease the energy consumptions and raw material cost in a certain limits.

Produced from starchs, corn syrups effect the many characteristics of foods and provide consumer’s goal gor sensorial quality and shelf life needs., Why the glucose and fructose syrups’ production get importance all over the world is due to the obligation to produce high quality food products.

Glucose syrups
Corn syrups are produced from corn starch by the hydrolytic action of enzymes or acids.

• SM-40 / SM-50 Maltose syrups
• SCG-40 / SCG-60 Glucose syrups

Fructose syrups
Fructose syrups are produced from corn starch by the hydrolytic action of enzymes.

• SL-F20 Huner Turkish Delight Syrup
• SH-F20 Huner Halva Syrup
• SR-F30 Huner Jam Syrup
• SB-F10 Huner Syrup
• SM-F42 Fructose Syrup