48 COAL-TAR COLORS USED IN FOOD PRODUCTS. 



relate to colored food, colored food products, or material for colorin. 

 foods or food products, have been condensed verbatim in the followin: 

 pages with the sole exception of omissions, as indicated ; for obviou 

 reasons the names of those making the suggestions hereinafter quote* 

 are not given. This review of opinions expressed and recommenda 

 tions given by the industries and trades most interested in the manu 

 facture, use, and sale of food colors and colored food products 

 believed to be fair and full with respect to each and every quotation 

 The numbers in parentheses following each quotation refer to th| 

 pages in the stenographic minutes of the hearing from which thost 

 quotations are made. 



ANTAGONISTIC TO ALL ADDED ARTIFICIAL COLOR. 



1. Our position in the coloring question is that we are opposed to all artificial colorinj 

 matter in food products. * * * (p. 109). 



2. Secondly, speaking first of our own business, and I believe that my view woul< 

 hold as regards all food products, it is my opinion that all added artificial colorinj 

 matter in food products should be prohibited. My experience in our line of businesi 

 demonstrates this to me beyond any question of doubt (p. 439). 



CONCERNING RESTRICTIONS AND REQUIREMENTS. 



WHAT CLASSES OP COLORS SHOULD BE PERMITTED TO BE USED. 



1. All colors, irrespective of their class, whether animal, vegetable, or synthetic, 

 which have been physiologically and chemically examined, and which will neithei 

 retard digestion nor have special physiological effects when consumed in quantities 

 corresponding to two grains per day per adult (p. 106). 



2. On the use of colors we recommend that any kind of a harmless color should be 

 permitted provided it is not a color generally known to be poisonous, or generally 

 found to be poisonous, or one that may be almost impossible to be produced without 

 containing some poison within itself, when finished and ready for use (p. 119). 



3. Only such colors as are guaranteed to be harmless by reliable manufacturers should 

 be used in the manufacture of confectionery (p. 555). 



WHY COAL-TAR COLORS SHOULD NOT BE BARRED. 



4. Coal-ta*r colors, as a class, should not be prohibited; but all those coal-tar colors 

 generally found to be poisonous, or which are hard to produce without containing 

 poisonous properties when ready for use, should be forbidden the privilege of being usec 

 or offered for sale for use in food (pp. 116, 117). 



5. I ought to put in a plea for the use of coal-tar colors, harmless, of course, for the 

 reason that we have not as yet been able to find any vegetable coloring that is suitable 

 that will give us the results that we require. Coal-tar colors, as everybody knows 

 are much stronger and are more soluble and not acted upon by acids, whereas the 

 vegetable colors, with but one exception, which is a dark red, we have found great 

 difficulty in making use of for bottled soda water. Almost all the vegetable colors 

 either fade out or change on account of the citric acid in the syrup or food, or form in a 

 little while a precipitation which renders the goods unsalable (pp. 119, 120). 



6. * * * aniline butter colorings * * * are superior to all vegetable colors 

 in the following points: (1) Shade and brilliancy. (2) Strength, by which less 

 foreign material is introduced into the butter. (3) Permanency when exposed to 

 light and cold storage. (4) No effect on the taste or flavor. (5) A clear solution 



