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/416

 name was applied. The flavors were artificial, and a very large number of the samples contained preservatives. The samples of jelly which contained no glucose were evidently made of the natural fruit,—they contained no artificial coloring matter and in only a few instances did they contain preservatives. On the other hand the jellies which were made of glucose were uniformly colored and contained preservatives.

It is of interest here to say a few words about the very cheapest of adulterated jellies which are found upon the market. These jellies were made with some apple juice, but chiefly of glucose. They contained large quantities of preservatives, and the ash was rich in sulfates and chlorids except in two instances. In these cases it is possible that the glucose which was used was manufactured by some special process not involving the use of either sulfuric or hydrochloric acid.

Adulteration of Jelly.—Jellies are of the class of fruit products which have been extensively adulterated. The markets of the country have been flooded for years with so-called "compound jellies" or imitations of jelly. The chief forms of adulteration are the following: The use of apple stock for making all kinds of jelly. Attention has already been called to the fact that apples contain a large number of pectose bodies which favor jellification. A common method of manufacturing jelly has been to use a stock of apple juice or cider or a preparation made from the cores, skins, and rejected portions of the apple at evaporating factories or from whole rejected apples. This stock is used as a common base for the manufacture of jellies of different kinds. Whenever apple juice enters into the composition of a jelly made from any other fruit than the apple it becomes an adulteration. Apple juice is not an adulteration in the sense of being an injury to health, but in the sense of being substituted for other fruit juices.

Artificial Coloring.—In as much as each kind of fruit tends to give to a jelly a particular color, it is evident that if apple stock is used the natural colors of the other fruits must be imitated.

To this end coal tar dyes have been generally employed, and sometimes vegetable or animal coloring matter to imitate the color of the fruit whose name is given to the product.

Artificial Flavors.—Since when apple stock is used as a base of manufacture it imparts to the finished product only the flavor of apples, artificial chemical flavors resembling other fruits are employed. Thus the jellies which, presumably, are made from other fruits, have the particular flavor of those fruits imitated in a wholly artificial way.

Composition of Jelly.—The properties of a jelly, in respect of its distinct character, are due solely to the fruit from which it is made. Each one of the fruits contains essential oils, ethereal substances, acids, etc., which give to it a distinct character. These bodies are carried with the fruit juice into the