Standards of purity for food products.

Date:
1919
Catalogue details

Licence: Public Domain Mark

Credit: Standards of purity for food products. Source: Wellcome Collection.

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    7. Gluten flour, self-raising, ig a gluten flour containing not more than ten per cent (10%) of moisture, and leavening agents with or without salt. 8. “ Diabetic” food.—Although most foods may be suitable under certain conditions for the use of persons suffering from diabetes, the term ‘“ diabetic ” as applied to food indicates a considerable lessening of the carbohydrates found in ordinary products of the same class, and this belief is fostered by many manufacturers on their labels and in their advertising literature. A “diabetic” food contains not more than half as much glycogenic car- bohydrates as the normal food of the same class. Any statement on the label which gives the impression that any single food in unlimited quantity is suit- able for the diabetic patient is false and misleadng. 9. Maize meal, corn meal, Indian corn meal, is meal made from sound maize grain, and contains not more than fourteen per cent (14%) of moisture, not less than one and twelve hundredths per cent (1.12%) of nitrogen, and not more than one and six-tenths per cent (1.6%) of ash. 10. Rice is the hulled, or hulled and polished grain of Oryza sativa. ; 11. Oatmeal is meal made from hulled oats, and contains not more than tweve per cent (12%) of moisture, not more than one and five-tenths per cent (1.5%) of erude fiber, not less than two and twenty-four hundredths per cent (2.24%) of nitrogen, and not more than two and two-tenths per cent (2.2%) of ash. 12. Rye flour is the fine, clean, sound product made by bolting rye meal, and contains not more than thirteen and one-half per cent (13.5%) of moisture, not less than one and thirty-six hundredths per cent (1.36%) of nitrogen, and not more than one and twenty-five hundredths per cent (1.25%) of ash. 18. Buckwheat flour is bolted buckwheat meal, and contains not more than twelve per cent (12%) of moisture, not less than one and twenty-eight hun- dredths per cent (1.28%) of nitrogen, and not more than one and seventy-five hundredths per cent (1.75%) of ash. b. ALIMENTARY PASTES. 1. Macareni, spaghetti, vermicelli, are dried pastes made of the semolina of hard wheat. They contain not more than thirteen and one-half per cent (13.5%) of moisture. | 2. Flour macaroni, fiour spaghetti, flour vermicelli, are dried pastes made of flour or of a mixture of flour and semolina. They contain not more than thir- teen and one-half per cent (13.5%) of moisture. 3. Noodles, egg noodles, are dried alimentary pastes made from wheat flour and egg. They contain not less than five per cent (5%) by weight of the solids of whole, sound egg exclusive of the shell. 4, Plain noodles, water noodles, are dried alimentary pastes made from wheat flour without egg, or with less than five per cent (5%) by weight of the solids of whole, sound egg exclusive of the shell. (Standards for moisture in these last 2 classes of products are under con- sideration. ) B. FRUIT AND VEGETABLES. a. FRUIT AND FRUIT PRODUCTS. (Except fruit juices, fresh, sweet, and fermented, and vinegars.) 1. Fruits are the clean, sound, edible, fleshy fructifications of plants, dis- tinguished by their sweet, acid, and ethereal flavors. 2. Dried fruit* is the clean, sound product made by drying mature, properly prepared, fresh fruit in such a way as to take up no harmful substance, and con- 1The subject of sulphurous acid in dried fruits is reserved for consideration in connec- tion with the schedule ‘‘ Preservatives and Coloring Matters.”