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(65)
the Oils and Fats Order dripping and similar fats must not contain
more than 1.5 per cent of free fatty acids, but a sample of butter such
as this would be suitable for cooking purposes.
Adverse reports were made on two samples of lard. One contained 1.2
per cent of free fatty acids and had a slightly brownish colour due to
being slightly overcooked; the other contained .77 per cent of free fatty
acids calculated as oleic acid and gave a strong positive Kreis test for
rancidity.
2 Ice lollies contained excessive quantities of lead, 2.5 parts
per million in one case and 1.6 parts per million in the other.
A sample submitted as "Chocolate Sundae" contained only 0.28 per
cent of dry fat-free cocoa. Any confectionery to be called Chocolate
Confectionery must contain not less than 4 per cent of fat free dry
cocoa. The principal ingredient of this preparation was coconut with
large quantities of cherry, and although it was quite a satisfactory
sweetmeat your analyst held that the description "Chocolate" was
incorrect and was doubtful whether the name "Sundae" should be used
since the term is restricted entirely to particular types of iced
confections.
Some butter drops were examined and found to contain only 2.34
per cent of fat. Butter drops, butter toffee, and similar articles of
confectionery must contain not less than 4 per cent of butter; this
sample was therefore 41 per cent deficient in fat.
4 samples of pork sausages were reported as deficient in meat content.
They contained less than 65 per cent of meat, namely 54 per cent,
55 per cent, 58 per cent, and 62 per cent respectively. Some beef
sausages were submitted because of the complaint that they had a soapy
or bitter taste. The complaint was found to be justified, the slightly
soapy taste being due to tho addition of alkali. At the present time
many samples of meat products contained added alkali. The custom originated
abroad and it is intended to prevent the separation of fat. It
was suggested that the attention of the manufacturers should be drawn
to the fact that many people are objecting to this flavour in sausages
and similar commodities.
A can of cherries possessed a metallic flavour which developed as
a definite fish oil taste in the mouth and was most objectionable. The
condition of the tinplate was badly stained, and they were reported as
adulterated because they were not of the quality demanded. Some canned
strawberries also possessed a slightly rancid fish-oily flavour, but
the tinned iron surface of this can was not very badly attacked.
A sample of canned pineapple slices in syrup contained only 17.2
per cent of sugar, and the pineapple itself was immature, woody, and
tasteless. Tinned pineapple usually contains about 30 per cent of sugar.