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Corn Products International, Inc. <br /> 6. SYRUP CONVERSION <br /> Starch, suspended in water, is then converted to a low- <br /> dextrose solution. Throughout the process, refiners can <br /> produce the right mixture of sugars such as dextrose and <br /> maltose for syrups to meet different needs. In some <br /> syrups, the conversion of starch to sugars is halted at an <br /> early stage to produce low-to-medium sweetness syrups. <br /> In others, the conversion is allowed to proceed until the <br /> syrup is nearly all dextrose. Syrups are sold directly, <br /> crystallized into pure dextrose, or processed further to <br /> create high fructose corn syrup (illustrated). <br /> 7. FERMENTATION <br /> Dextrose is one of the most fermentable of all of the <br /> sugars. Following conversion of starch to dextrose, many <br /> corn refiners pipe dextrose to fermentation facilities where <br /> Q the dextrose is converted to alcohol. After fermentation, <br /> the resulting broth is distilled to recover alcohol or <br /> concentrated through membrane separation to produce <br /> other bioproducts. <br /> 9/02/09 <br />