Starch sugars are a group of starch derivatives which find substantial application as natural sweeteners in foodstuff and beverages or as components in pharmaceuticals and cosmetics. 
In the bioprocess industry they serve as a substrate to manufacture fermentation products.

How are starch sugars made? Starch is a carbohydrate, which is extracted from agricultural raw materials such as corn, wheat, sorghum (milo), cassava (tapioca) in a wet milling plant. The extract starch milk is treated in several steps to split up the sugar components that the starch molecules are made of.  Depending on the desired sugar profile and functionality the conversion conditions are selected followed by a series of carefully adjusted purification processes and finishing for liquid and dried varieties.

Starch sugar know-how and technology : Our technology is based on the processing of starch milk. CDA partners have long experience with the conversion of starch by using dedicated enzymes (liquefaction and saccharification process). Downstream operations include product isolation, purification and concentration steps, which are based on the desired application.

We can also carry out customized cross integration of other technologies involved (dry milling, wet milling, by-product processing) with the facilities processing starch milk into sweeteners or other upgraded starch or fermentation products.


  • Detailed understanding of the processes involved.
  • Selection of simple to complex product line-up.
  • Integration of third-party technologies.
  • Complementing available technologies (alcohol, organic acids).

Product types :
The different types of starch sugars vary considerably in their composition and in their dextrose equivalent, which represents the respective degree of conversion of starch to dextrose.
High-DE Glucose : Glucose (dextrose) syrups as an intermediate product for bioprocess applications and crystalline dextrose
Glucose TECH :Glucose also known as dextrose is a natural sweetener, which is obtained from cassava.

As a liquid intermediate product glucose syrup serves as a feedstock for fermentation processes and it can be further processed to gain sorbitol or fructose. Crystallization of glucose syrup produces dextrose an hydrate or monohydrate which are used in foodstuff as a sweetening agent and in medical applications.Starting out from starch milk CDA can design and supply plants for the production of liquid and crystalline types of glucose.

High Fructose Syrups : Isomerized high DE glucose syrup used as a sweetener and flavouring agent.

HFS PLANTS : High fructose syrup (HFS or HFCS for high fructose corn syrup) in specified concentrations has a caloric value and sweetness similar to sucrose (table sugar). As a natural sweetener it is popular as liquid alternative to sucrose in the soft drinks and confectionery industry. High glucose syrup which is the feedstock for HFS production is obtained from Cassava starch.Starting out from starch milk CDA will design and supply production lines covering all process steps from the starch conversion through to final enrichment of the syrup.

Low-DE Products :Corn syrup (glucose-maltose syrup), maltodextrin and glucose syrup solids are a group of less sweet sugar compounds.
LOW-DE SUGAR PLANTS : Glucose syrup also known as corn syrup is a liquid starch sweetener used for foods and beverages. Maltodextrin and other spray-dried glucose syrups are used in the instant food industry as flavor carrier and as thickening agent. 

The feedstock for syrup production is starch milk which is made from common starch plants such as corn, wheat, rice and cassava.

Starting out from starch milk we design and supply plants for the production of liquid and dried types of low-DE glucose syrups.