STARCH
In Sausage, Deviled Meat, and Similar Products
Cracker and bread crumbs are often added to these preparations and their presence is best detected by examining the amount of starch present. Do this by boiling some of the sample in water, and when cool adding a drop or two of iodin reagent. The usual blue color is produced if much starch is present. If there is only a little starch, it may be necessary to examine it under the microscope to determine whether the starch is from the pepper and other spices used or from some cereal.