SUBSTITUTES FOR SUCROSE IN CURING MEATS. 



There is considerable difference of opinion among meat-packing 

 establishments as to the value of refiners' sirup for use in curing 

 meats. A considerable number of establishments use sirup ex- 

 clusively in curing pork products in pickle, with very satisfactory re- 

 sults; on the other hand, a large proportion of the meat-packing 

 establishments do not use sirup at all. According to the data pre- 

 viously cited regarding the use of sugar and sirup in curing meats in 

 pickle during 1917, it appears that approximately 10 parts of sugar 

 as such were used as compared with 1 part of sugar in the form of 

 sirup. 



CORN SUGARS. 



There are at least three grades of corn, sugar, besides glucose sirup, 

 as follows : 



1. Dextrose is a white powder resembling confectioners' sugar in 

 appearance. It is mildly sweet and dissolves readily in cold water. 

 It is nearly pure dextrose and contains only a small percentage of 

 moisture. 



2. Cerelose is the trade name for a second-grade corn sugar. It is 

 sold in the form of very small, light-brown globules of a mildly sweet 

 flavor. It dissolves fairly readily in cold water. It is supposed to 

 contain about 86 per cent dextrose, 10 per cent moisture, and 0.6 per 

 cent ash. This product is used extensively as a substitute for sugar. 

 At the time of the acute sugar shortage during the war, the supply 

 of this product was not nearly equal to the demand. ( 



3. Seventy per cent corn sugar is a crude product marketed in the 

 form of brown lumps of various sizes. It dissolves slowly in cold 

 water and fairly readily in hot water, yielding a brown-colored, 

 mildly sweet sirup. The manufacturer states that this product con- 

 tains approximately 70 per cent dextrose, 20 per cent moisture, 0.6 

 per cent ash, and the remainder dextrin, etc. This product is ordi- 

 narily available in large quantities. 



Glucose sirup was not considered on account of its relatively high 

 dextrin and low sugar content, and because it was a much more 

 expensive source of dextrose than the above-named corn sugars. 



The following table shows the composition of the corn sugars and 

 the sirups used in the experiments : 



Table 1. — Composition of com sugars and refiners' sirup. 



Product. 



Corn sugars: 



Dextrose 



Cerelose 



70 per cent corn sugar 

 Refiners' sirup: 



(a) 



(b) 



(c) 



Moisture. 



Per cent. 

 2.14 

 9.30 

 11.56 



20.44 

 20.12 

 22.60 



Ash. 



Per cent. 



0.17 



.65 



.65 



3.12 

 4.42 

 5.10 



Sucrose. 



Per cent. 



40.29 

 40.95 

 31.49 



Reduc- 

 ing 



sugar. 



Per cent. 



24.25 

 22.46 

 26.04 



Dex- 

 trose. 



Per cent. 

 96.65 

 84.73 

 77.75 



Not 

 deter- 

 mined. 



Per cent. 

 1.04 

 5.32 

 10.04 



11.90 

 12.05 

 11.77 



