View report page

39
Hereunder I give the Public Analyst's reports on the samples examined
which were found to be irregular or sub-standard. Whilst no legal proceedings
were instituted the matters complained of were taken up with the manufacturers
concerned with satisfactory results:—
Samples Nos. 69 and 70. — Cream of Mushroom Soup.
These products, described as cream soup and which contain no butter
fat or less than 1½ per cent. by weight of butter fat, should contain not less
than 3½ per cent. by weight of edible oil or fat.
Samples Nos. 81, 82 and 83.— Eclairs contain Fresh Cream.
These samples contained a substance which resembled cream in appearance
but which consisted of imitation cream.
Sample No. 80.— Macaroon Tarts made with Butter.
The unqualified term macaroon is applied to a baked mixture of ground
almonds, sugar and egg albumen with or without other ingredients. The
term coconut macaroon is sometimes applied to a similar article prepared with
desiccated coconut instead of ground almonds.
Sample No. 79.— Cream Boats made with Butter and contain
Fresh Cream.
The pastry portion of this article contained a total of 22 per cent. of fat
of which one quarter was butter fat.
Although the cream was genuine cream, the claim that this article was
made with butter implies that the whole of the fat used in the preparation of
the pastry was butter.
There was insufficient fat in the yellow icing to admit of a determination
of the proportion of butter fat, if any.
Sample No. 78.— Rum Babas made with Butter and contain Fresh
Cream.
The sponge portion contained a total of 9 per cent. of fat of which only
one seventh was butter fat.
Although the cream was genuine cream, the claim that this article was
made with butter implies that the whole of the fat used in the preparation of
the sponge was butter.
Samples Nos. 97 and 100.— Megg.
The label on the containers in which these articles were sold described
the product as Megg and the words 'Meat' and 'Egg' appeared in alternate
coloured squares over a substantial part of the labels. It is considered misleading
to describe a meat product containing only 65 per cent as meat without
qualification.
Samples Nos. 101 and 106.— Egg and Milk Loaf.
These artides contained non-fatty milk solids to the extent of 2 per cent.
and 1.5 per cent. respectively and were probably prepared with skimmed
milk powder. This content does not entitle it to the description 'Egg and
Milk Loaf'.
Egg solids were present as well as a substantial proportion of added fat,
but no milk fat was detected.
Sample No. 103.— Carltona Frig-Ice.
The ingredients of this article as specified on the label were:— Full Cream
Milk Powder, Sugar, Dextrose, Vegetable Stabiliser, Flavouring, Colouring.
The term 'Vegetable Stabiliser' is a generic and not a specific term and does
not indicate the true nature of the stabiliser used. It is not in accordance
with the requirement of the Labelling of Food Order, 1953.