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The following 22 samples (7-8%) were reported as not genuine
or irregular:-
Jelly Crystals—No. 13.
The term jelly crystals means crystals consisting of sugar and
gelatine or other jelly forming materials with or without other ingredients
intended to be made up with water so as to produce a jelly
table sweet. This article contained no sugar and consisted of gelatine
with no other ingredients. A solution of this gelatine in water equivalent
to one ounce in one pint, did not set to a jelly when kept at 60° F.
for sixteen hours. In the Analyst's opinion, edible gelatine of commerce
should form a satisfactory jelly when prepared and kept under
the above conditions.
The Committee accepted an explanation by the Vendor, that a
thoughtless mistake had been committeed in labelling and a warning
was given.
Health Salts—No. 46.
The constituents of the sample included the following substances
in proportions as under:-
Sodii Bicarbonas B.P. (Sodium Bicarbonate) 22%
Acidum Tartaricum B.P. (Tartaric Acid) 14%
Sodium Tartrate (Anhydrous) 39%
Sodii Sulphas B.P. (Sodium Sulphate) 45%
Glusidum (Saccharin) 0.25%
The formula given on the label submitted with the sample was as
follows:-
Sodii Bicarbonas B.P. 46.2%
Acidum Tartaricum B.P. 34.8%
Sodii Sulphas B.P 18.85%
Glusidum B.P 0.15%
These discrepances may be explained by assuming a process of
deterioration of the article during storage, and the effect was, that
the article as sold was less than half as effervescent as an article
prepared according to the stated formula and that the proportion of
sodium sulphate was nearly two and one half times as great as the
proportion stated. A warning was issued in this instance as the article
had been in stock some considerable time.
Milks Nos. 49, 55 and 61.
Warnings were issued on the Vendors of these samples as the
deficiency in Solids not Fat was only 1%.
Ginger Cake Mixture—No. 85.
The statement on the label submitted with this sample specified
the ingredients of the article as follows: "M" Flour, Milk Substitute,
Baking Powder, Ginger, Colouring and Salt. The sample contained no
substance which could replace milk in respect of its nutritional qualities,
although there was evidence of the presence of a small proportion of an
emulsifying or suspending agent which might partially replace milk
in respect of this physical property.
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