CORN-SIRUP

or Commercial Glucose, or Sirup Glucose, a sirupy product, varying in color from water-clear to amber, obtained by the partial hydrolysis of starch. It contains about two-thirds sugars (glucose, about 20%, and maltose, about 45%) and one-third gum (dextrin). For Guiucosz and Mavrose see articles under their own heads. In this country, Indian corn, or maize, is chiefly used. Europe generally employs potato starch—)hence the alternative title there of ‘‘potato sirup.’’ The principal American food uses are as table-sirup—then being generally colored with caramel and flavored with cane-sirup or maple-sirup or mola es; in bakery goods; and in the manufacture of candy and cheap jams. It is especially valuable in candy-making. It is not as sweet as ordinary sugar, but it po e es distinct and valuable qualities of its ewn—it does not readily crystallize and it does not ‘‘grain’’ or disintegrate—imparting instead the softne and elasticity indispensable for special varieties such as caramels. Furthermore, like ordinary sugar, it has no flavor other than that of sweetne and therefore does not impair any flavor incorporated with it. In manufacture, raw starelis mixed with water to form what is known as ‘‘starehmilk,’’ then a small quantity of hydrochloric (muriatic) acid is added, and the whole is run into ‘‘converters’’—large, closed, copper ve els—where steam is applied under about fifty pounds’ pre ure, quickly changing the starch into ernde ‘‘commercial glucose.’? The product is next run into a tank where alkali is added to neutralize the acid used, and the liquid is then filtered and decolorized and finally evaporated to the proper consistence in vacuum-pans. High-grade corn-sirup, carefully and correctly made, is a wholesome and desirable food product—its proce of manufacture being analogous to the digestive proce es of the human body. The occidental industry of ‘‘commercial glucose’’ finds its origin in Napoleon’s continental blockade and the English counter-proclamation. The same [European scarcity of sugar which founded the beet-sugar industry (see Svear) resulted in the devising of the first ‘‘gtucose’’ conversion of starch. The establishment of the industry on an important footing was, however, delayed for several decades. The Kast had Jong anticipated Kurope—Japan has heen converting rice, millet, and bean starches into sirups and sugars for hundreds—probably you sands—of years, using, though, the malt method as in our Maur-srkup.