Foods and Their Adulteration / Origin, Manufacture, and Composition of Food Products; Description of Common Adulterations, Food Standards, and National Food Laws and Regulations

by Harvey Washington Wiley

FOOD INSPECTION DECISIONS 37-38.

(F. I. D. 37.)
LABELING OF CHOCOLATES.

The question of the proper marking of plain or bitter chocolates and sweet chocolates has arisen on several occasions in the inspection of imported food products, and, after full investigation of all the facts of the case and the relations of previous decisions thereto, it appears that the following points are established:

1. Chocolate, plain or bitter, is imported for cooking and not for directly edible purposes.

2. Sweet chocolates are imported practically as a candy or confection.

This question is covered to a certain extent in [F. I. D. 26], section 8, which reads as follows:

8. The addition of the ordinary condimental substances to a food product, such as sugar, vinegar, salt, spices, and wood smoke, may be practiced without any notice to this effect appearing upon the label.

Section 9 limits the application of section 8. It reads as follows:

9. Food products of any given name are to correspond in quality to the standards established by authority of Congress for such products, and if they vary from this standard a notice to that effect is to appear upon the label.

It appears from the standards adopted by authority of Congress (Circular No. 13, Office of the Secretary) that chocolate, plain or bitter, can not have any substances added to it not noted in the standard and remain a standard product. If, therefore, chocolate, plain or bitter, have any starch or other substance added thereto for any purpose whatever, or sugar in insufficient quantities to make it a sweet chocolate, the addition of these bodies should be indicated by an appropriate statement on the label.

On the other hand, sweet chocolate, being intended for and plainly being a confection, would not require a statement to the effect that sugar had been added or a statement in regard to any of the other substances mentioned in the standard. If, however, any foreign substance other than that mentioned in the standard should be added to a sweet chocolate, a proper statement indicating that fact would be required upon the label.

This decision is given without prejudice to revision in case it should become advisable, as a result of experience, to further distinguish between these two bodies by some appropriate designation.

“Milk chocolate” will be considered as a sweet chocolate to which whole milk (fresh, evaporated, or desiccated) has been added.

Approved:
James Wilson,
Secretary of Agriculture.
Washington, D. C., March 30, 1906.

(F. I. D. 38.)
LABELING OF COCOAS.

Cocoas, in the preparation of which alkalis or other substances have been employed in order to increase the apparent solubility of the product, should bear on the label a declaration of such treatment. The phrase “Prepared with Alkali” (or alkalis) or “Manufactured with Alkali” (or alkalis), or some similar treatment, would be a sufficient notification. This declaration should also be in keeping with the provisions of [F. I. D. 26]. The denomination of such products as “soluble cocoas” will not answer, since the term “soluble,” as used in this connection, is, to a certain extent, misleading. The apparent increased solubility of products treated as above is due rather to the suspension of the particles than to their solubility. The descriptions of the manufacture of these products show that potassium carbonate, sodium carbonate, magnesium carbonate, ammonium carbonate, and ammonium hydroxid are the principal alkaline salts employed. Tartaric acid is also at times used to correct any undue alkalinity produced by these added substances. The subject of the wholesomeness of these added products is reserved for further consideration.

Approved:
James Wilson,
Secretary of Agriculture.
Washington, D. C., March 30, 1906.

F. I. D. 39.

UNITED STATES DEPARTMENT OF AGRICULTURE,
BUREAU OF CHEMISTRY,
H. W. WILEY, Chief of Bureau.

(F. I. D. 39.)
PRESERVATIVES AND ARTIFICIAL COLORS IN MACARONIS.

Inspection of recent importations of macaroni, noodles, and similar products has shown that these goods sometimes contain chemical preservatives, such as fluorids, which are regarded as injurious to health. A small amount of coloring matter is also frequently added to macaroni. It appears that Martius yellow is often used for coloring these products. This substance is held to be injurious to health and is so classed by the laws of several European countries, especially Italy, which has decreed that, among other colors, Martius yellow (dinitro yellow, naphthol yellow, Manchester yellow, saffron yellow, and gold yellow) must not be used in the preparation of foods. In view of this fact no importation of macaroni colored with Martius yellow or other colors forbidden by the Italian law, or preserved with fluorids or other preservatives injurious to health, will be permitted after June 1, 1906, and all importations of macaroni which contain any permissible coloring matter must be labeled with the words “Artificially colored,” in accordance with [F. I. D. 26].

Approved:
James Wilson,
Secretary of Agriculture.
Washington, D. C., May 1, 1906.

F. I. D. 40-43.

UNITED STATES DEPARTMENT OF AGRICULTURE,
BUREAU OF CHEMISTRY,
H. W. WILEY, Chief of Bureau.