24 COAL-TAR COLORS USED IN FOOD PRODUCTS. 



3. Oranges: Biebrich Scarlet (163) (Weyl, Handbuch). 



4. Pastry: Dinitrocresol (2) (Weyl, Handbuch). 



5. Butter: Dinitrocresol (2) (Weyl, Eandbuch}. 



6. To whiten flour: Anilin blue (457) (Zts. Ndhr. Genussm., 1906, v. 12, p. 



7. Noodles are colored to cover up cigar butts, burnt matches, mineral oil, etc. ! 

 (Zts. Ndhr. Genussm,., Vol. II, p. 1018). 



In the United States. 



8. Jellies, fruit sirups, soda sirups, jams, ketchup, cheap cordials, lemon extract, 

 milk, butter, cheese, ice cream, confectionery, pastries, flavoring extracts, mustard, 

 cayenne pepper, sausage, noodles, wines, and liqueurs (Winton, Connecticut Agricul- 

 tural Experiment Station Report, 1901, pp. 179-182). 



9. Cattle feed is colored yellow (Gudeman, J. Amer. Chem. Soc., 1908, v. 30, p. 1623). 



10. "Egg color" (399); " Macaroni color" (94); "Tomato catsup color" (105); 

 "Raspberry color" (103); "Mustard color" and "Pie filling color" (4); "Orange 

 color" (87), and "Strawberry red color" (55) are corresponding United States com- 

 mercial food color names and their corresponding Green Table numbers (Meyer, J. 

 Aimer. Chem. Soc., 1907, v. 29, p. 895). 



Dr. E. Ludwig, of Vienna, stated, upon the authority of Dr. 

 Schacherl, at the International Congress of Medicine held in Budapest, 

 in August, 1909, as follows: 



The rather widely distributed practice of coloring baker's goods yellow, such as 

 cakes and the like, further the yellow coloring of pastry, macaroni, noodles, and so 

 forth, has as its function the representation of a very large egg content in them; this 

 coloring has been made very convenient because there are in commerce colors intended 

 specifically for this purpose and designated "egg substitute" and which have nothing 

 whatever in common with egg yolk. 



Marmalades such as apricot, raspberry, and currant marmalades are frequently found 

 in a colored condition in commerce; in this case the purpose of the coloring is frequently 

 to cover up adulteration; the adulteration may consist in an admixture of a cheap 

 fruit pulp, particularly apple pulp, or in an addition of glucose sirup. Since these 

 admixtures do not possess the color of the marmalades they are simply helped along 

 by the aid of color. 



Old fruit sirups are toned up with color and then sold as fresh sirup. 



Red colored fermentation vinegar and red colored vinegar essence as well as vinegar 

 made from such essence are in commerce; such coloring has for its purpose to represent 

 the product as "genuine red wine vinegar," which in some countries is highly desired. 



So-called "beer color," said to be an extract of roasted malt (malt caramel), is in fact 

 nothing but ordinary sugar caramel and is frequently from time to time publicly adver- 

 tised; breweries themselves do not use this preparation, but it has been frequently 

 shown that in small taverns by means of this color local beer was converted into 

 Bavarian beer. 



The wholesale coloring of coffee beans serves the purpose of representing a better 

 quality than it actually is. 



The coloring of cocoa and chocolate by the use of mineral additions and also of coal- 

 tar colors was often proven; in this case the coloring serves exclusively to cover up 

 poor quality. In the case of good products such coloring is not practiced. 



Colored sausages, and in fact such with a colored meat body as well as such with a 

 colored casing, are frequently colored; coal-tar colors and cochineal serve this purpose, 

 the latter, however, only for the meat. This coloring is to preserve in old goods the 

 appearance of fresh goods. 



The green canned goods of commerce are almost all colored with copper compounds. 



