Mature processes and coordinated equipment
Clear, mature process routes, coordinated equipment and simple layouts, with a small footprint and low investment requirements.
Corn Starch Sugars
Glucose & crystalline glucose
Technology for liquid glucose, crystalline glucose and dextrin; glucose syrup is generally used as a fermentation feedstock.
Liquid / CrystalGlucose and dextrin technology
Product overview
- Conversion, saccharification, filtration/decolorization and ion exchange form the shared syrup-purification front end.
- Concentrated glucose solution also feeds the lysine fermentation process.
Starch sugars include glucose, maltose and fructose syrups. Glucose syrup is generally used for fermentation; maltose syrup for food browning/coloring, moisture retention and taste; fructose syrup as a beverage sweetener.
The original F42 / F55 diagram is preserved in full below. For the shared glucose-syrup front end, refer to starch preparation through MVR evaporation. Crystalline glucose and dextrin require project-specific routes.
Figures & advantages
Low-consumption production
Low steam, electricity, acid/alkali and water consumption per unit of product. Uses mature maltose and fructose production technology.
Typical KORN process figures and technical advantages. Final parameters are subject to project design and the technical agreement.
Complete routes & branches
Shared syrup-conversion stages
F42 / F55 fructose syrup production
Original bilingual process diagram from the company brochure. All labels and connections are preserved. Translated text outside the diagram is a reading aid.
Process notes and text version
01Starch conversion and purification
- Starch milk
- Slurry preparation
- Liquefaction CCP1
- pH adjustment
- Saccharification
- Filtration
- Decolorization
- Continuous ion exchange
- MVR evaporation
Related technologies
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