Page:Foods and their adulteration; origin, manufacture, and composition of food products; description of common adulterations, food standards, and national food laws and regulations (IA foodstheiradulte02wile).pdf/349

 Composition of Canned Tomatoes.—The chemical composition of canned tomatoes is shown in the following analysis:

Water,                93.59 percent Fat,                    .23    " Fiber,                   .60    " Starch and sugar,      3.47    " Protein,                1.29    " Ash,                    .66    " Salt,                    .14    "

From the above data it is seen that the tomato is not particularly valuable on account of its nutrient properties. It consists chiefly of water, and its value as a food product is principally condimental. It must not be denied, however, that it has that peculiar value which is possessed by all edible succulent vegetables and fruits, namely, it is a means of keeping the digestive processes in good form, preventing constipation, and promoting the general metabolic activity. In this sense it is seen that it is more than condimental. It also, of course, has a distinct food value, due chiefly to the carbohydrates it contains.

Addition of Sugar and Spices.—Sugar and other condimental substances are often used in the preparation of tomatoes. In this case it is doubtful whether the addition of pure sugar can be regarded in any sense as an adulteration if properly notified on the label. It is claimed that there is no distinction in the classification of tomatoes based upon their sugar content. If there was a variety of distinctly sweet tomato as distinguished from the ordinary field crop, then the addition of sugar to the field crop to imitate the sweet of the naturally sweet article would be an adulteration. But even in this case unripe or imperfect tomatoes may be used and sugar added to conceal inferiority. The use of common condimental substances, such as salt, spices, vinegar, etc., in the preparation of various products of tomatoes must be regarded as a perfectly legitimate operation.

Adulteration of Canned Tomatoes.—Fortunately there are few adulterations practiced in the case of canned tomatoes. The use of antiseptics to insure the conservation of the contents of the can was formerly practiced to some extent, salicylic and benzoic acids being the chief antiseptics employed. Since it has been made possible to easily, speedily, and economically sterilize the contents of the cans, the use of antiseptics is practically a thing of the past. The most common adulteration of tomatoes, perhaps, has been artificial coloring. The use of artificial coloring is resorted to solely for deceptive purposes. Where green or immature tomatoes are used, or other portions and parts of such fruits as are not suitable for the production of the highest grade products, the naturally red color of the tomato is imitated artificially, usually by the addition of cochineal or a coal tar dye. The use of artificial color in canned tomatoes has almost ceased in this country.