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from the ingredients used a possible maximum of 200 parts per million of sulphur
dioxide might have been introduced. As a result of a large number of experiments,
it has been found that during the usual process of boiling sweets of this type,
three quarters of the sulphur dioxide present disappears, and the residue,
"necessarily introduced," would therefore only be 50 parts per million. The
excess of 80 parts per million found in the sample referred to would not be
likely to be prejudicial to health, and the point seems to be unimportant, until
the inference is seen, viz., at least 500 parts per million of sulphur dioxide were
presumably added originally and, since boiled sweets keep perfectly well without
any preservative, its only object can have been to act as a bleach; one wonders
what quality of sugar requires so much bleaching to give it the appearance of
purity.
That such treatment is unnecessary, given pure ingredients, is shown by the
fact that many samples of similar sweets white and clear, tested during the year,
contained not even a trace of sulphur dioxide.
In view of the doubt as to the legal position, no proceedings were instituted
but the matter was taken up with the manufacturers, who stated that they used a
special and secret method of boiling, during which less sulphur dioxide was
evolved than in the usual process; in the absence of details of the alleged process,
however, this statement could be neither confirmed nor contradicted.
It is hoped that such sweets may soon be included in the Schedule to the
Preservative Regulations, so that those concerned may know what is authoritatively
regarded as the maximum amount of sulphur dioxide that may be
safely permitted.
Coffee Extract with Chicory.—Following a suspicion that a certain brand of
Coffee and Chicory Extract contained benzoic acid preservative without a
declaration to this effect on the labels, a sample was taken and submitted for
analysis; the determination of benzoic acid in this particular sample proved
difficult, on account of the complexity and unknown composition of the substances
produced by the action of heat on sugar and thereby introduced into the
sample through the "caramel" which was its chief constituent.
After steam distillation from the acidified extract, followed by ether extraction,
etc., small sublimates were obtained which gave several of the well-known
reactions for benzoic acid; it subsequently appeared, however, that these
sublimates were not benzoic acid, but another substance possessing rather similar
properties (possibly succinic acid) which had been formed during distillation by
the action of acid on the decomposition products of sugar; and further distillations
from only slightly acidified portions yielded no residues or sublimates.
The sample was therefore regarded as genuine.
In the foregoing remarks, the information regarding action taken, etc., has
been kindly furnished by the Inspectors, and I beg to acknowledge with thanks
their general co-operation in the sampling of food and drugs."