Tag: Corn processing

Despite the common belief rooted in digestive visibility, corn is one of the most extensively processed crops in the world. The question of 'why doesn't corn get processed' stems from a misunderstanding of what our bodies can and cannot break down, rather than the reality of its immense industrial use.

Over 500,000 tons of sorbitol are produced globally every year, with a significant portion derived from corn. This versatile sugar alcohol, also known as glucitol, is not extracted directly from corn but is instead manufactured through a sophisticated, multi-step chemical process. The journey from a corn kernel to a highly purified sorbitol syrup or powder is a masterclass in industrial food science, relying on precise enzymatic and chemical reactions.