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manufacture of sponge cakes, sponge fingers, and sponge biscuits, does not extend
to such articles as sponge roll, Swiss roll, and other confectionery made with a
sponge mixture.
Letters were sent to the vendors and makers of the preserved sponge roll,
followed by interviews with the importers of the liquid eggs and the makers of the
sponge roll.
From these interviews it would appear that the limitation of the prohibition
in the arrangement made by the Ministry of Health is generally assumed to confer
a right to use preserved liquid eggs in all sponge cakes other than those expressly
defined in the Ministry's circular, subject to the amount of the preservative in the
liquid eggs not exceeding 1.5 per cent. of boric acid.
At an interview a maker of sponge roll agreed to reduce the amount of liquid
egg used in the manufacture so as to decrease the amount of boric acid present.
On subsequent samples being examined, however, exactly the same proportion of
preservative was discovered. The maker's attention was drawn to this continued
use of the same amount of preservative and he replied that he was advised
by the Bakers' Allied Traders Association that the goods he manufactured were
allowed and that he need have no hesitation in continuing to use liquid eggs if
supplied through the members of the Association.
Tt would seem that in the absence of definite legal prohibition of preservatives,
or restrictions of the amount allowed, efforts of local authorities to secure the
discontinuance of the use of boric acid even in foods which are largely used for
children and invalids, will be of no avail.
Flour "Improvers."
Samples of flour, including special flour, e.g., cake and sponge mixture, were
submitted for examination, particularly for the presence of"improvers. " In
reporting on the special flours, the Borough Analyst states that all contain
bicarbonate of soda, but the acid ingredient in seven of the eleven samples
examined was tartaric acid or acid tartrate, and in four superphosphate. Four
of these samples were sweetened with sugar, the amounts varying from three to
four per cent.; in all cases the acid reagent was tartrate.
Nine self-raising flours were examined, seven containing superphosphate and
two tartaric acid or acid tartrate.
All these samples were examined for arsenic with entirely negative results,
nor were"improvers " found in any sample of these special flours.
Four of the five samples of ordinary flour and a sample of bread were found
to contain " improvers, " apparently persulphate; owing to the small quantity of " improver " found it was practically impossible to identify it definitely in all
cases, but there was no doubt that an extremely powerful oxidising agent had been
employed.