Examination of the suitability of a number of starches for the production of fructose syrup is described. In addition to maize starch, starch from wheat, potatoes and tapioca has been examined. Liquefaction, saccharification and purification were performed in pilot scale, whereas the produced syrups were isomerized in laboratory scale. The liquefactions were performed with Termamyl® in a jet cooker process. Saccharification with Amyloglucosidase Novo 150 L under standard conditions gave good DX values. After purification the syrups were isomerized in laboratory columns with Sweetzyme®. The results ‐ activity and productivity of Sweetzyme ‐ were for all syrups as good as or better than those obtained with dextrose solutions. Copyright © 1979 WILEY‐VCH Verlag GmbH & Co. KGaA, Weinheim