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/527

 cost of the product and the highest priced colors would not diminish the percentage of profit to any noticeable degree.

Aside from the use of harmful colors and flavors, which are always to be regarded as adulterants, there are many other practices in connection with the manufacture of confections that may be classed as objectionable. Most of these have, however, been forbidden by law in the states and in other countries and are now forbidden by our national law. The addition of ground mineral matter was long known as one of the principal adulterations of confectionery. This, in my opinion, is no longer practiced in the United States. The substances used were commonly known as terra alba, that is, ground talc, powdered silicates, powdered chalk, or ground marble—in fact any white powdered mineral substance. The object of this adulteration is manifestly to increase the weight.

Poisonous Mineral Colors.—In the early days of the manufacturing of confectionery salts of lead and compounds of chromium, as well as compounds of other metals such as copper, etc., were employed for coloring purposes. The use of these bodies is now extremely rare, however, if it is ever practiced, and hence may be regarded as a practice of the past.

Glucose Containing Harmful Substances.—The bleaching of glucose by sulfurous acid naturally leads to the introduction into candies of this substance. It is present in minute quantities, however, and if the glucose is carefully made, I may add, in negligible quantities. The danger of over-*sulfuring must not be forgotten and it is difficult to draw a line of demarkation between what may be regarded as negligible and injurious quantities. The abandonment, therefore, of the use of sulfur must be regarded as the only safe way of protecting the consumer against an adulteration of this kind. The use of poisonous flavoring is perhaps more extensive than is generally recognized, especially of that flavor which is supposed to be characteristic of the kernel of the peach, namely, benzaldehyde or its derivatives. There is also a small amount of hydrocyanic acid in the kernels of the peach, almond, etc. This is a very deadly substance and no artificial preparation of it should ever be used. If there be any flavor of this kind in a confection it should be derived solely from the almond or similar nuts which contain only minute traces. While nature, as is well known, places poisonous substances in many food products, they have been so skilfully combined as to render their effect the least harmful. When man produces a similar poisonous article artificially and adds it to a food, the poisonous effect thereof is undoubtedly increased. Hence the use of artificial harmful flavors of any kind in a food product, especially confectionery, is utterly reprehensible and unpardonable.

Alcohol.—Alcohol has been placed in different forms in confectionery, sometimes enclosed as drops within the saccharine substance. This must be re-