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].