94 



FRUITS AND FRUIT PRODUCTS. 



TABLE 37. Composition of fruits canned with glucose sirup. 



Table 37 gives the results of analysis of goods of this class that 

 contain gluccse. The samples containing glucose constitute but 17.6 

 per cent of the number examined much less than in either jams or 

 jellies. With one exception, the amount of glucose is below 30 per 

 cent. Sample 19891 indicates from the polarizations that no cane 

 sugar was used in its preparation. By reference to this table it is 

 seen that all the glucose samples have a content of solids of 60 per 

 cent or more, while Table 36 shows that only 8 samples having more 

 than 50 per cent of solids ,are free from glucose. This condition seems 

 to bear out the impression that glucose is very commonly employed 

 where its substitution for the more expensive sugars can be made of 

 financial interest to the manufacturer, hence the limited use of glucose 

 in the whole-fruit product is due to the fact that in many cases no 

 sugar is added, while in others the amount used is not sufficient to 

 warrant adulteration. 



The table following shows the amount and nature of adulterants 

 found in canned fruit products examined, together with the sources of 

 the samples. 



