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As there appeared to be considerable doubt as to the signification of its presence,
the Local Government Board instructed Dr. Hamill to make enquiries with the object
of ascertaining the circumstances attending the addition of calcium sulphate to baking
powders and self-raising flours.
The investigator, in the course of his enquiry, consulted Public Analysts, chemical
advisers of baking powders, manufacturers and others.
For the sake of convenience the report is divided into ten parts, as follows:—
(1.) The nature and varieties of baking powders.
(2) The possible sources of calcium sulphate in baking powders.
(3.) Preparation of acid calcium phosphate for use in baking powder and
self-raising flour.
(4.) The strength of acid calcium phosphate preparations.
(5.) Formulae for compounding "phosphate" baking powders.
(6.) A comparison between "phosphate" baking powder and ordinary
("tartaric") baking powder.
(7.) Self-raising flour.
(8.) A consideration of the arguments adduced by manufacturers and others in
defence of the presence of calcium sulphate in acid calcium phosphate used
for baking powder and self-raising flour.
(9.) General conclusions and recommendations.
(10.) Addendum—Report by Mr. C. H. Cribb, B.Sc., F.I.C., on the alleged utility
of calcium sulphate in " phosphate " baking powders.
After dealing at considerable length with his subject, the details of which it is
unnecessary here to discuss, Dr. Hamill reviews the results of his investigation in the
following terms:—
"Acid calcium phosphate of the lowest commercial quality, containing large proportions
"of calcium sulphate as an impurity, is used to a considerable extent by makers of
"self-raising flour, confectioners, wholesale cake-makers, &c. Less commonly, this low
"grade phosphate is an ingredient of baking powders sold as such to the public. Where
"the maker concerned buys bis acid phosphate as such and selects the lowest grade as the
"cheapest, he may obtain a slight additional profit from its employment, which, however,
"may be counter-balanced by the lower efficiency of the article. It does not appear that
"the consumer derives any benefit: on the contrary, he is liable to be prejudiced by the use
"of this material, for the reasons given above.
"If acid phosphates of relatively low commercial quality and purity are used in food
"preparation, the interests of the majority of the traders concerned, as well as those of the
"public, would be served by the existence of an understanding as to the degree of impurity
"which should entail their rejection as food ingredients. Apart from any administrative
"action which may be recommended to public authorities on this matter, I have reasons to
"believe that recommendations as an outcome of my enquiry would now be welcomed by
"many traders as a basis for action by them, and the following are made with this
"object:—
"(a) Manufacturers of acid phosphates should not prepare even their cheapest
"qualities of acid phosphate for sale as a food ingredient in such a way that it contains
"more than 10 per cent, of calcium sulphate, and should be in position to guarantee that