Foods and Their Adulteration: Origin, Manufacture, and Composition of Food Products; Infants' and Invalids' Foods; Detection of Common Adulterations, and Food Standards |
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acid adulteration alcohol animal apples artificial average beans beef beet boiling bread Bureau of Chemistry butter cane sugar carbohydrates casein cereals character cheese chemical chiefly coast color common composition condimental constituents consumer contains cottonseed oil cream curd degrees diet digestion eaten edible portion eggs especially extent fermentation fiber fish flavor flesh flour food product fresh fruit gelatine glucose gluten grams heat highly honey Indian corn infants iodin juice kind known lard less liquid maize manufacture material matter meat extracts method milk mixture molasses mushrooms natural nitrogen nutritive oleomargarine olive oil ordinary oysters palatable pasteurization percent percentage plant potato pounds practically prepared preserved principal proper properties protein quantity rennet salmon salt samples seed sirup solid soluble starch stearin sterilization substance sucrose sulfuric sulfuric acid sweet taste temperature Total truffles usually varieties vegetable weight wheat
Popular passages
Page 615 - ... with or without the addition of salt, sugar, vinegar, spices, smoke, oils, or rendered fat. If they bear names descriptive of kind, composition, or origin, they correspond thereto, and when bearing such descriptive names, if force or flavoring meats are used, the kind and quantity thereof are made known.
Page 187 - An act defining butter, also imposing a tax upon and regulating the manufacture, sale, importation, and exportation of oleomargarine,
Page 613 - June 30, 1904. for the purpose, among others, " to enable the Secretary of Agriculture, in collaboration with the Association of Official Agricultural Chemists, and such other experts as he may deem necessary, to establish standards of purity for food products and to determine what are regarded as adulterations therein, for the guidance of the officials of the various States and of the courts of justice.
Page 629 - Wine vinegar, grape vinegar, is the product made by the alcoholic and subsequent acetous fermentations of the juice of grapes and contains, in one hundred (100) cubic centimeters (20° C.), not less than four (4) grams of acetic acid...
Page 621 - Cinnamon is the dried bark of any species of the genus Cinnamomum from which the outer layers may or may not have been removed.
Page 628 - ... per cent by volume. 8. Raisin wine is the product made by the alcoholic fermentation of an infusion of dried or evaporated grapes, or of a mixture of such infusion or of raisins with grape juice.
Page 629 - M alt vinegar is the product made by the alcoholic and subsequent acetous fermentations, without distillation, of an infusion of barley malt or cereals whose starch has been converted by malt...
Page 618 - Jelly is the sound, semisolid, gelatinous product made by boiling clean, sound, properly matured and prepared fresh fruit with water, concentrating the expressed and strained juice, to which sugar (sucrose) is added, and conforms in name to the fruit used in its preparation.
Page 618 - ... and conforms in name to the fruit used, and in its preparation not less than forty-five (45) pounds of fruit are used to each fifty-five (55) pounds of sugar. 9. Glucose jam, glucose marmalade,} is jam in which a glucose product is used in place of sugar (sucrose).
Page 187 - , namely : All substances heretofore known as oleomargarine, oleo, oleomargarine oil, butterine, lardine, suine, and neutral; all mixtures and compounds of oleomargarine, oleo, oleomargarine oil, butterine, lardine, suine, and neutral ; all lard extracts and tallow extracts ; and all mixtures and compounds of tallow, beef fat, suet, lard, lard oil...