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/556

 10. White poppy-seed oil, "cold-drawn" poppy-seed oil, is poppy-seed oil of the first pressing without heating.

11. Coconut oil[A] is the oil obtained from the kernels of the coconut (Cocos nucifera L.) and subjected to the usual refining processes and free from rancidity.

12. Cochin oil is coconut oil prepared in cochin (Malabar).

13. Ceylon oil is coconut oil prepared in Ceylon.

14. Copra oil is coconut oil prepared from copra, the dried kernels of the coconut.

15. Rape-seed oil, colza oil,[A] is the oil obtained from the seeds of the rape plant (Brassica napus L.) and subjected to the usual refining processes and free from rancidity.

16. "Cold-drawn" rape-seed oil[A] is rape-seed oil obtained by the first pressing without heating.

17. Sunflower oil[A] is the oil obtained from the seeds of the sunflower (Helianthus annuus L.) and subjected to the usual refining processes and free from rancidity.

18. "Cold-drawn" sunflower oil[A] is sunflower oil obtained by the first pressing without heating.

19. Maize oil, corn oil,[A] is the oil obtained from the germ of the maize (Zea mays L.) and subjected to the usual refining processes and free from rancidity.

20. Cocoa butter, cacao butter, is the fat obtained from roasted, sound cocoa beans, and subjected to the usual refining processes; is free from rancidity; has a refractive index (40° C.) not less than one and forty-five hundred and sixty-six ten-thousandths (1.4566) and not exceeding one and forty-five hundred and ninety-eight ten-thousandths (1.4598); an iodin number not less than thirty-three (33) and not exceeding thirty-eight (38); and a melting-point not lower than 30° C. nor higher than 35° C.

21. Cottonseed oil stearin is the solid product made by chilling cottonseed oil and separating the solid portion by filtration, with or without pressure, and having an iodin number not less than eighty-five (85) and not more than one hundred (100).

a. TEA.

1. Tea is the leaves and leaf buds of different species of Thea, prepared by the usual trade processes of fermenting, drying, and firing; meets the provisions of the act of Congress approved March 2, 1897, and the regulations made in conformity therewith (Treasury Department Circular 16, February 6, 1905); conforms in variety and place of production to the name it bears; and contains not less than four (4) nor more than seven (7) percent of ash.

b. COFFEE.

1. Coffee is the seed of Coffea arabica L. or Coffea liberica Bull., freed from all but a small portion of its spermoderm, and conforms in variety and place of production to the name it bears.

2. Roasted coffee is coffee which by the action of heat has become brown and developed its characteristic aroma, and contains not less than ten (10) percent of fat and not less than three (3) percent of ash.

c. COCOA AND COCOA PRODUCTS.

1. Cocoa beans are the seeds of the cacao tree, Theobroma cacao L.

2. Cocoa nibs, cracked cocoa, is the roasted, broken cocoa bean freed from its shell or husk.

3. Chocolate, plain chocolate, bitter chocolate, chocolate liquor, bitter chocolate coatings,