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

COMPOSITION OF INFANTS’ AND INVALIDS’ FOODS.
(As determined by A. McGill, Bulletin 59, Laboratory of Inland Revenue, Ottawa, Canada).

Mean Results of Analysis.—Group I.—Farinaceous Foods.
Num- ber.	Number of Samples Analyzed.	Moisture.	Fat by Petro- leum Ether.	Loss to Alco- hol.	Loss to Water.	Sum of Losses to Alco- hol and Water.	Total Albumi- noids from Nitrogen × 6.25.	Ash.	Starch, Fiber, etc. (by Differ- ence).	Starch, Fiber, Ash, etc. (by Differ- ence).	Sugar.			Remarks.
											Reducing.		Cane Sugar.
											Expressed as	Percent.
		Percent.	Percent.	Percent.	Percent.	Percent.	Percent.	Percent.	Percent.	Percent.			Percent.
1	2	13.96	0.29	..	3.21	3.21	1.24	0.06	81.28	..	..	..	..	Arrowroot starch.
2	5	9.61	0.64	4.91	2.91	7.82	10.38	1.48	67.35	72.00	Invert.	5	..	Wheat starch.
3	5	9.44	0.27	0.73	3.91	4.64	9.49	0.96	75.14	76.29	A trace.		..	Cereal starches.
4	4	9.71	0.14	9.95	3.60	13.55	8.54	0.80	67.46	67.88	Maltose.	3	10	Cereal starch.
5	5	6.04	0.72	..	3.94	3.94	13.77	0.49	76.60	..	..	..	..	Wheat starch.
6	2	9.99	0.13	..	..	8.83	8.60	2.08	69.24	..	..	..	3	Maize and wheat starches.
7	9	8.12	0.48	0.34	4.67	5.02	13.83	0.53	..	72.01	..	..	..	Wheat starch.
8	7	9.41	0.41	0.65	2.26	2.91	7.46	0.94	78.66	79.41	..	..	..	Barley starch.
9	2	8.65	0.85	5.90	3.77	9.67	12.18	0.88	68.62	..	..	..	5	Wheat starch.
	41
Group II.—Mixed Foods.
10	2	6.84	1.17	..	..	25.96	8.75	0.76	56.83	..	Invert.	3	20	Wheat starch.
11	5	4.22	3.49	27.89	6.00	33.89	7.19	1.05	..	49.31	Lactose.	1	30	Wheat starch.
12	2	5.38	0.57	..	..	29.59	10.43	1.06	53.62	54.28	Maltose.	20	..	Wheat starch.
13	2	4.26	1.60	35.28	4.73	40.01	11.38	2.82	40.51	42.10	..	..	35
14	9	2.55	1.41	..	..	63.87	14.00	3.57	..	15.68	Maltose.	49	8
15	12	5.77	0.48	28.24	4.27	32.90	10.01	2.57	47.72	50.50	Lactose.	30	Trace.	Wheat starch.
16	8	4.72	0.30	..	..	82.06	10.10	3.50	..	..	Maltose.	50 to 60	..
17	4	2.89	22.26	..	..	60.10	12.19	3.85	1.45	4.44	Lactose.	50	..
18	2	4.92	8.10	..	..	46.30	9.00	2.08	31.02	..	Lactose.	30	15	Cereal starches.
19	9	2.18	4.45	39.54	4.30	43.84	10.72	1.60	35.34	38.80	Lactose.	8.96	36.34	Wheat starch.
20	2	5.89	3.17	42.54	1.82	44.36	3.62	0.42	42.70	..	..	..	40	Maize starch and cocoa.
21	3	0.80	0.04	..	..	96.60	1.13	0.90	..	..	Lactose.	80 to 90	..
22	2	5.69	2.18	..	..	38.21	16.60	2.78	34.54	..	Lactose.	30	8 to 9
	62

APPENDIX A.
UNITED STATES DEPARTMENT OF AGRICULTURE,
OFFICE OF THE SECRETARY—Circular No. 19.

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STANDARDS OF PURITY FOR FOOD PRODUCTS.
Superseding Circulars Nos. 13 and 17.
Supplemental Proclamation.

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Referring to Circular No. 13 of this Office, dated December 20, 1904, and to Circular No. 17 of this Office, dated March 8, 1906, the following food standards are hereby established as superseding and supplemental to those proclaimed on the dates above named.

James Wilson,
Secretary of Agriculture.

Washington, D. C., June 26, 1906.

LETTER OF SUBMITTAL.