SUBSTITUTES FOR SUCROSE IN CURING MEATS. 3 
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 corr 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. 3 
The following table shows the composition of the corn sugars and 
the sirups used in the experiments: 
TABLE 1—Composition of corn sugars and refiners’ sirup. 
Reduc- J Not 
Product. Moisture... Ash. | Sucrose. ing re ox deter- 
: sugar. Bee mined. 
Corn sugars: Per cent. | Per cent. | Per cent. | Per cent. | Per cent. | Per cent. 
WDOXLTOSOa ree ee oe PE 2.14 dt ees eS psa praeed 8 96. 65 1. 04 
WELClOSCaie a eth lon mee ll 9. 30 oOo Fea een seat poe ee 84. 73 5.32 
(Oper cent corn sugar... 2202) a 11.56 | “(| aca Aa ee a 77. 75 10. 04 
Refiners’ sirup: 
Oh) ae en rns fame fee PN Oe re ek 20. 44 | By 14 40. 29 DA 25> | tere rarer 11. 90 
(LO) SAS ie, ae Sears eine Raritan iia Rae aE 20. 12 4.42 | 40. 95 224 Oi eee 12.05 
(Cease rene Shee ced else NUE) OE ies 22. 60 | 5. 10 | 34. 49 | 26. 04 |Soedboease UNG 7s 
