1. Starch sugar is the solid product made by hydrolyzing starch or a starch-containing substance until the greater part of the starch is converted into dextrose. Starch sugar appears in commerce in two forms, anhydrous starch sugar and hydrous starch sugar. The former, crystallized without water of crystallization, contains not less than ninety-five (95) percent of dextrose and not more than eight-tenths (0.8) percent of ash. The latter, crystallized with water of crystallization, is of two varieties—70 sugar, also known as brewers’ sugar, contains not less than seventy (70) percent of dextrose and not more than eight-tenths (0.8) percent of ash; 80 sugar, climax or acme sugar, contains not less than eighty (80) percent of dextrose and not more than one and one-half (1.5) percent of ash.
The ash of all these products consists almost entirely of chlorids and sulfates.
2. Glucose, mixing glucose, confectioner’s glucose, is a thick, sirupy, colorless product made by incompletely hydrolyzing starch, or a starch-containing substance, and decolorizing and evaporating the product. It varies in density from forty-one (41) to forty-five (45) degrees Baumé at a temperature of 100° Fahr. (37.7° C.), and conforms in density, within these limits, to the degree Baumé it is claimed to show, and for a density of forty-one (41) degrees Baumé contains not more than twenty-one (21) percent and for a density of forty-five (45) degrees not more than fourteen (14) percent of water. It contains on a basis of forty-one (41) degrees Baumé not more than one (1) percent of ash, consisting chiefly of chlorids and sulfates.
c. CANDY.
1. Candy is a product made from a saccharine substance or substances with or without the addition of harmless coloring, flavoring, or filling materials and contains no terra alba, barytes, talc, chrome yellow, or other mineral substances, or poisonous colors or flavors, or other ingredients deleterious or detrimental to health, or any vinous, malt, or spiritous liquor or compound, or narcotic drug.
d. HONEY.
1. Honey is the nectar and saccharine exudations of plants gathered, modified, and stored in the comb by honey bees (Apis mellifica and A. dorsata); is lævo-rotatory, contains not more than twenty-five (25) percent of water, not more than twenty-five hundredths (0.25) percent of ash, and not more than eight (8) percent of sucrose.
2. Comb honey is honey contained in the cells of the comb.
3. Extracted honey is honey which has been separated from the uncrushed comb by centrifugal force or gravity.
4. Strained honey is honey removed from the crushed comb by straining or other means.