Steps for preparation

First, the enzyme α-amylase is added to a mixture of corn starch and water. α-amylase is secreted by various species of the bacterium genus Bacillus and the enzyme is isolated from the liquid in which the bacteria were grown.
The glucose can then be transformed into fructose by passing the glucose through a column that is loaded with the enzyme D-xylose isomerase, an enzyme that is isolated from the growth medium of any of several bacteria
The viscosity and sweetness of the syrup depends on the extent to which the hydrolysis reaction has been carried out.