producing solid forms suited for the markets. Terminology describing some of these stages includes thick and thin juice, massecuite, magma, mother syrup, etc.

In the case of corn syrup, the high fructose corn syrup is obtained by hydrolysis of the starch from corn and wheat. This conversion, the starch is soaked in warm water in the presence of enzymes that break down the starch into a glucose. The resulting syrup is subsequently partially converted to fructose,