30 COAL-TAR COLORS USED IN FOOD PRODUCTS. 



Yellow S, and this difficulty can be obviated by the use of the pert 

 mitted Orange I, which does not precipitate in the citric acid, an 

 shown. 



Naphthol Yellow S has been objected to on account of the bittei 

 taste it is said to impart to the beverages to which it is added, and 

 steps have finally been taken by those interested to have anothei 

 yellow placed on the permitted list. 



It has also been objected that the permitted blue is not suitable foi 

 the coloring of sugar, first, because it is soluble, and second, because! 

 of the unsatisfactory shade. It may be sufficient, in answer to this 

 criticism, to state that there was no insoluble blue offered on this 

 market, and there was no blue other than the one permitted offered 

 against which adverse statements did not exist in the literature, and 

 in view of this state of affairs the criticism may be said to be not well 

 taken. 



As against all these specific criticisms it has been repeatedly stated 

 by those in a position to know that they have found no difficulty 

 whatever, by suitable mixtures of permitted colors, in reproducing 

 any desired shade of any desired quality, not even excepting browns 

 and violets. 



Considering all of these criticisms, therefore, the conclusion seems 

 reasonable that there is no serious or permanent objection to be made 

 against the seven colors selected, either as to qualities for food- 

 coloring purposes or range of producible shades. 



IV. CONFORMITY OF FOOD-COLOR MARKET, 1907, TO RECOM- 

 MENDATIONS OF THE NATIONAL CONFECTIONERS' ASSOCIA- 

 TION, 1899. 1 



Having thus shown that the food-color market of the United States 

 contains not less than 80 coal-tar colors which are distinct chemical 

 individuals, of which 74 are entered in the Green Tables and 6 are 

 not, the next question to be considered is whether all of these sub- 

 stances are harmless and fit for use in food products. 



As a guide in determining this point the "Official circular from the 

 executive committee of the National Confectioners' Association of the 

 United States," pertaining to colors in confectionery, dated February 1, 

 1899, may well be considered. 



The function of this circular is said to be "to throw light upon the 

 vexed question of what colors may be safely used in confectionery," 

 evidently because ' ' there may at times be a doubt in the mind of the 

 honest confectioner as to which colors, flavors, or ingredients he may 

 safely use and which he may reject." 



The circular also states that "but infinitesimal amounts of color 

 (coal-tar colors) need be or can be used to give the desired effects," 



i See also p. 45. 



