G.T.No 



Tropseolin 00 8! 



Tropseolin 000 No. 1 81 



Tropseolin 000 No. 2 81 



i: 



Chrysoidin . 



26 COAL-TAR COLORS USED IN FOOD PRODUCTS. 



2. Blood red for meat juices: Liquid of a specific gravity of 1.0163 not affected bj 

 acids or alkalis and containing 27 per cent total solids; of these total solids 31 per cen 

 were salt, 12 per cent borax, and the remainder Ponceau 2 R (G. T. 55). 



3. Casing red: This powder contained Orange II (G. T. 86). 



4. Sausage red: A liquid containing Eosin. 



5. Lobster color: A liquid of specific gravity 1.0064 containing 1.64 per cent o 

 solids, of which 10.9 per cent were salt and the remainder Ponceau R T (G. T. 44). 



G. Possetto (Zts. NaJir. Unters. Hygiene Waarenk. 1891, v. 5 

 p. 105) cited the following 15 colors as being used for the coloring 

 of pastry: 



G.T.NO. 



Martius Yellow 3 



Victoria Yellow 2 



Naphthol Yellow S 4 



Aurantia Yellow 6 



Acid Yellow G 8 



Acid Yellow R 9 



Citronin 91 Azoflavin 9! 



Tropseolin 84 



Algerian Saffron (a mixture of Nos. 4 and 86 and crocein). 

 Prussian Saffron (composition not given). 



"Blood-red" on the American market is starch colored with red coal-tar color 

 (Ibid., 1896, v. 10, p. 114). 



"Butter yellow" is a clear saponifiable oil of reddish-yellow color, containin] 

 3 per cent of anilin-azo-dimethylanilm (No. 16 of the Green Tables). 



PROPORTION OF COAL-TAR COLOR USED. 



The amount or proportion of coal-tar color used has been variously 

 stated. On page IV of the Leffmann translation of Weyl's bool 

 entitled "The Sanitary Relations of the Coal-Tar Colors," it i 

 stated that 1 ounce of Auramin (G. T. 425) will color 2,000 pound: 

 of confectionery, which means 1 part of color in 32,000 parts o 

 colored product. 



Frentzel (Zts. Nahr. Genussm., 1901, v. 4, pp. 968-974), on author 

 ity not given, says that for sirups 1 part of color is used to fron 

 4,000 to 5,000 parts of sirup; in colored sugars 1 part of coloring 

 matter to from 1,333 to 4,000 parts of sugar; and in flour 1 part o 

 coloring matter to from 666 to 1,000 parts of flour. 



In pastry 1 to 100,000 parts (Zts. Nahr. Unters. Hygiene, Waarenk 

 1898, v. 7, p. 34). 



In chapter VII (p. 47), sections 15, 16, 17, and 18, are brough 

 together statements made before the commission on regulations fo 

 the Federal food and drugs act, as to the amount of color containe< 

 in colored food products. Briefly these are as follows: Confec 

 tionery, 1 part of color in 3,500 parts of product; beverages 1 par 

 of color in 128,000 parts, 256,000 parts, 1,024,000 parts; butter, 42C 

 grains of color to 1,000 pounds of butter; or 1 part of color t( 

 16,666 parts of butter. 



