COMPOUND JELLIES. 81 



CoTiipoiond jellies. — The table of compound jellies includes only the 

 goods marked compound. The formulae for eight of these samples 

 are given, and according to these there is great similarity in composi- 

 tion. All claim at least 50 per cent of fruit juice, mostly apple, from 

 5 to 10 per cent of cane sugar, and from 35 to 45 per cent of glucose. 

 A jell}^ prepared according to such a formula would contain less than 

 50 per cent of solids, whereas the majority of the samples examined 

 contained over 70 per cent. It is therefore apparent from the per- 

 centage of solids that, if the formula is correctly represented on the 

 label, the products have either been highly concentrated by evapora- 

 tion or else the apple juice was very concentrated. 



Onl}^ two samples, 20223 and 20224, Avere actually jellies; the others 

 were thick sirups with not the slightest appearance of jell v. If these 

 jellies were boiled down after the sugar was added it might account 

 for the entire lack of an}^ cane sugar in the final product; but if highly 

 concentrated apple juice Avas used and only heated a little, as is ordi- 

 narity the case in making jellies, there should be some of the cane sugar 

 uninverted, especially Avhere, as in 20232, it is claimed that sugar has 

 been added. The percentage of dextrin in some of these products is 

 very high, and it is evident that the factor 3 can not be used for the 

 calculation of the approximate per cent of glucose. It is probable 

 that in the preparation of such samples confectioners' glucose has 

 been used, which is not completel}^ converted, and consequentlv the 

 product has a ver}" high dextrin content. But even using the factor 2 

 to determine the amount of added glucose, a factor which is very much 

 lower than that given by any glucose product described b}^ Saare,''' the 

 amount of glucose is still much higher than is indicated in the form- 

 ula. The ash also indicates that n very different kind of glucose has 

 been used from that employed in the samples mentioned in Table 4. 



It is said that some manufacturers of cheap jellies use starch as a 

 base, which the}^ partiall}^ hydrolyze with phosphoric or sulphuric 

 acid, without purifying the product in any way, except neutralizing 

 the acid. 



In seven of these samples the amount of sulphates in the ash is very 

 much higher as a rule than in the pure glucose ashes in the above- 

 mentioned table. As might be expected, starch was found in nearly 

 all the compound jellies. The source of the starch was probabl}^ the 

 apple used as the basis. In case confectioners' glucose is used, how- 

 ever, it may give an appreciable starch reaction. 



"0. Saare, Die Ind. der Starke und Starkefabrikate in den Vereinigten Staaten von 

 Amerika. Berlin, 1896. 



"7673— No. 66—02 6 



