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 to any such extent as would warrant any especial reference to them at this point.

Starch from the Peanut.—The peanut also yields a starch which has sometimes been separated and used for food purposes. The quantity so employed, however, is of no consequence as far as magnitude of product is concerned.

Food Starch Derived from the Potato.—Potato starch is also used very extensively for food purposes, either in its natural form or when subjected to heat while still moist, as in the preparation of tapioca and sago.

Adulteration of Starches.—The most common adulteration of starches is rather a misbranding than adulteration. The practice of adding inert white powdered mineral matters to starches is practically unknown in this country. Starch sometimes contains sulfurous acid used as a bleach in its preparation. This is an injurious substance and should be excluded from edible starches. The naming of a starch of one kind by the name of another and more valuable kind is simple deception. It is practiced to some extent in this and other countries. Starch itself may be used as an adulterant, as when maize starch is mixed with wheat flour or powdered starch mixed with granulated sugar. This kind of adulteration is quite unknown in this country. The selling of cheaper starches for tapioca and sago is more common than it should be.

CONDIMENTS.

Condiments other than Sugar, Salt, Vinegar, and Wood Smoke.—The principal condimental substances which are used for food are of vegetable origin and of a highly aromatic character. Condimental substances themselves may have food value, that is, contain digestible material which takes part in the metabolic processes. Their utility, however, and their value do not depend upon the amount of food which they contain, but upon their aromatic and condimental principles above mentioned. Condimental substances are used in a variety of ways, but in general it may be said that in an air-dried state they are reduced to a fine powder and employed in this way. Extracts may also be made from these condimental substances, either with water or usually with alcohol, and this extractable matter used as a condiment. The essential oils which they contain are also frequently separated by distillation, and in this purified and concentrated state are, after dilution with alcohol, used for condimental purposes. Peppermint oil is a type of this character of condiments.

It will be sufficient for the purpose of this manual to mention the principal condimental substances and refer for the character of their composition to the standards of purity established for them under authority of Congress in Appendix A.

Allspice, also known as pimento, is the dried fruit of the Pimenta pimenta L.