CHAPTER XXII. 



ICE-CREAM STANDARDS. 



At the present time there is considerable agitation 

 in the ice-cream world over the pure-food standards that 

 relate to the composition of ice cream. Undoubtedly, 

 the most important part of the laws pertaining to the 

 manufacture of ice cream is that requiring that the prod- 

 uct shall be made under sanitary conditions and shall 

 contain nothing deleterious to health. This portion of 

 the present laws is generally satisfactory to every one. 



Binders and Fillers. — In some states and cities there 

 are laws or ordinances providing for a fat standard and 

 regulating the kind and amount of filler or binder used. 

 The large city ice-cream manufacturers as a whole are 

 opposed to standards. In regard to binders it may be 

 said that, providing the binder is a healthful substance, 

 there should be no ruling against it by any pure-food law. 

 Gelatine and gum tragacanth are used in ice cream to give 

 it a smooth texture and prevent granulation and crystalli- 

 zation of the watery parts while in storage, and there 

 seems to be no good reason for classing them as adulter- 

 ants. But the use of corn starch, rice and wheat flour, 

 and other fillers to hide a lack of butter fat must be con- 

 demned, when the product is sold under the name of ice 

 cream. Large amounts of fillers are seldom used when 

 the fat standard is enforced. 



Fat Standard. — The fat content of ice cream is a much- 

 discussed subject. The justice of a fat standard seems 



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