Canned Corn
June 1978

CREAM STYLE CORN

Cream style corn is unlike whole kernel corn in that it is usually
processed in batches. Therefore, any "deviant" container could
represent a complete batch that fails requirements and not just

a deviant caused by variability.

Corn starch, sugar and salt are added to cream style corn. The
ratio of corn to ingredients can be varied to compliment the
maturity of the corn. For example, if the corn is more mature
than desired, more sugar can be added to compensate for the lack
of sugar in the corn.

Compared to whole kernel corn, fresh corn being used for cream
style corn can be a little more mature for grade A. The U.S.
standards make this allowance. Too, if immature corn is used for
cream style canned corn, the starch and sugar additives may need
to be adjusted very closely to prevent curdling of the corn.

Similar Varietal Characteristics.

Since cream style corn is comminuted to some extent, it would be
difficult to detect a small percentage of "off-variety" kernels.
However, this requirement of the standards would stop mixed white
and yellow corn from grading above Substandard. There are several
"patented" variations of cream style corn on the market. One
variation is cream style corn with whole kernel corn mixed in to
produce a product with irregular consistency. These variations of
cream style corn are acceptable and are not to be graded Substandard,
unless for other reasons.

Certain varieties of corn, such as Jubilee, have varigated color.
This is normal for the variety. It is not considered dissimilar
varietal characteristics.

Color.

Processing time and temperature affect the overall brightness of
canned cream style corn more than canned whole kernel corn. A slight
caramelization occurs, especially in large cans such as No. 10 cans.

Cream style corn has a noticeable difference in color between the
corn kernels and the cream portion primarily due to the "sheen" of
the skin of the kernels. The cream portion has a "matt" finish.

Color and maturity are tied together in the descriptions of color
in the U.S. standards. See the description of color under canned
whole kernel corn in this manual. The summary of color requirements
on the next page of this manual is a general guideline, individual
varieties may differ from the guide.

15


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20



Canned Corn
June 1978

CREAM STYLE CORN (continuation)

Consistency.

The corn should first be stirred in the can before dumping on to
the grading tray. The temperature of the corn should be between
70° and 80°. Stirring is important because the starch is thicker
in the bottom of the can.

In winter months, it is important to prevent the samples from
freezing. Chilled or frozen cans may curdle.

Although fresh corn in the milk stage tends to curdle more than
fresh corn in the cream stage of maturity, curdling may be more
of a formulation problem than a maturity problem. The amount of
starch and sugar that is added can be adjusted to balance the
starch-sugar ratio in the fresh corn.

It usually takes about 5 days or more for cream style corn to
“set up" after it has been canned. Under in-plant inspection,
sample units may be graded after the corn is processed and
cooled. Consistency can be scored on these line samples based
on the consistency at the time of grading and knowledge of how
well the corn is setting up after 5 days elapsed time.

If the canner changes his starch supplier during the pack, be
alert for a possible change in consistency. If the canner uses
the same starch supplier and the same basic formulation throughout
the pack, the consistency can be expected to change very little
if the product is satisfactory after the first verification check.

Under in-plant inspection every third sample unit should be set
aside and cut in about 5 days for verification of consistency.
Unless the packing season is unusually short, verification cutting
of past production will occur at the same time as line checks of
current production. Adjustments can be made to the consistency
score if necessary.

Tf special process cream style corn (cremeogenized, etc.) is
being graded, do not downgrade the corn because of lack of

smoothness (presence of whole kernel corn). However, the corn
should be acceptable for consistency in every other respect

(mounding, separation of free liquid, curdling, etc.).

17


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United States

Grading Manual for

Canned Cream Style
von Corn

June 1978




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Canned Cream Style Corn

June 1978

TABLE OF CONTENTS
Page
CREAM STYLE CORN 2.0.00. 0 0000 c centers 15
Similar varietal characteristics . 10... 0000 c cee eee 15
C06) Coy 15-16
Consistency . 2.0... eee ent es 17-18
Absence of defects... 0.0... c cece cnt n ene een ene 19
Tenderness and maturity 0.0... eee etn eee ee 20
Flavor. 0 een eee rete eee eee 21


Canned Creamed Style Corn
June 1978

This manual is designed for Processed Products Branch personnel of the U.S. Department of
Agriculture. Its purpose is to give background information and guidelines to assist in the
uniform application and interpretation of U.S. grade standards, other similar specifications and
special procedures.

The citation of any data, criteria, techniques, illustrations, copyrighted material, or pictorial
representation accredited to private authorship is used with the permission of the individuals or
sources cited, Unless a specific reference is cited, the information in this manual has been
compiled or developed from sources available to the public as well as from technical knowledge
of personnel in the Department.

Compliance with the suggested guidelines in this manual does not excuse failure to comply with
the Federal Food, Drug, and Cosmetic Act or any other applicable Federal or State laws or
regulations.

Except for official USDA inspection aids or devices and color guides (or standards) produced
under license of the Department, the mention of any supplier, patented device, product,
brandname or equipment does not imply endorsement by the Department over any other similar,
or equally effective, material.

This manual is for sale to the public. Address inquiries to:

Chief, Processed Products Branch

Fruit and Vegetable Programs, AMS

U.S. Department of Agriculture

STOP 0247, P.O. Box 96456, Rm. 0709, So. Bldg
Washington, DC 20090-6456