Effects of 63DE (dextrose equivalent) commercial corn syrup on the state behavior and crystal growth rate of sucrose and corn syrup mixtures in thin films (1.08 mm) were investigated using DSC and polarized light microscopy. Glass transition temperature (T-g) and solubility temperature increased significantly as moisture content decreased from 16.75% to 3.75%. Additionally, higher levels of corn syrup depressed solubility temperature but at the levels studied, showed no apparent effect on T-g. Addition of corn syrup significantly decreased sucrose crystal growth rate. For systems containing 14% and 30% corn syrup, growth rates measured between 40 and 120 degrees C ranged from 5.6 to 3400 mu m(2)/min and 1.8 to 470 mu m(2)/min, respectively. Growth rate dispersion (GRD) was observed for all conditions and the extent of the GRD increased with increasing growth rate. By overlaying crystallization rate zones on the state diagram, the competing effects of supersaturation driving force and molecular mobility inhibition on sucrose crystal growth rates were clearly observed. (C) 2015 Elsevier Ltd. All rights reserved.