Corn sirup unmixed

The present trend here in the West has been to all-liquid media. Beet and cane refiners supply liquid sugars to the canners as liquid-sugar of the sucrose type. Starch conversion products in liquid form are supplied as corn sirup unmixed, high conversion corn sirup, and enzyme conversion corn sirup. The adoption of the liquid media in canning has been of immense economic advantage to the canning industry in California. 

Somewhat similar results were obtained by Caul et al. (2) in a study of the effects of replacing sucrose in frozen peaches by other sweeteners. Enzyme-converted corn sirup (62 D.E.), corn sirup unmixed (42 D.E.), invert sirup (50% invert), dextrose, and sucrose were used in the tests. No crystallization of dextrose hydrate was found in 45° Brix liquid packing medium containing 45% detrose and 55% sucrose nor in 55° Brix liquid packing medium containing 25% dextrose and 75% sucrose. Panel differentiations were made primarily on a basis of differences in sweetness and sourness rather than on flavor characteristic of the sweeteners themselves. 

---