Nowadays, enzymes from the easily cultured
molds Aspergillus oryzae (also used in Japan
to break rice starch down into fermentable
sugars for sake) and A. niger are used almost
exclusively. In Europe, potato and wheat
starch are the main sources for making what is
called “glucose” or “glucose syrup,” which is
essentially the same as American corn syrup.
Fructose Crystals
Crystalline fructose has been commercially
available for only a few decades. Fructose
is so hygroscopic, or water-absorbing, that
it’s hard to get it to crystallize from a
water solution. It’s now made by mixing
high-fructose corn syrup with alcohol, in
which fructose is much less soluble. If
fructose crystals are sprinkled onto a food
as decoration, they’ll quickly disappear
into a thin, sticky syrup as they absorb
moisture from the food and air and
dissolve.