I'd like to make my own glucose syrup, using enzymes - can somebody help
me with the process? Apparently you use alpha and beta amylases - they
use them in beer brewing sometimes, but I might look for amylases
from bacteria & fungi, rather than the pancreatic enzymes that are (I
think) used in beer brewing.

I've read that you cook a starch/water mixture, keeping it at 150 F
somehow (what's a good way to keep a constant temperature?) and at pH
about 5.5-5.6. I guess i could lower the pH with cream of tartar if
necessary.

I'm allergic to corn & somewhat fructose intolerant, and syrup
from starch should have very little fructose in it.

laura