94 



FEUITS AND FRUIT PEODUOTS. 



Table 37. — Composition of fruits canned vnth glucose sirup. 



Serial 

 num- 

 ber. 



Description of 

 sample. 



3g 



n 



h 



u 





be 



1 



i 



o 



u 

 m 



si 



gbo 



si 

 a" 



i 

 1 



11 



< 



Preserva- 

 tives. 



Coloring 

 matter. 



20611 







71.87 



68.86 

 67.05 







25.32 



22.70 



17.45 



12.75 



.62 



41.34 

 15.00 

 46.40 



27.26 

 17.46 

 3.34 



19.08 

 6.53 

 7.13 



6.60 



23.13 



Present. 

 24.42 

 11.04 



Present. 







Benzoic 

 acid. 





20546 



Cherries 



do 



do 



Cranberries — 



Figs 



70.82 

 64.34 



"l65 



35.23 



0.198 

 .334 

 .216 



.248 



.236 

 .468 

 .299 



.207 

 .629 

 .305 



.177 

 .345 

 .356 



.355 



0.167 



.248 

 .114 

 .158 



.199 

 .245 



.268 



.150 

 .457 

 .252 



.099 

 .281 

 .'210 



. 220 





20230 







21079 







19891 







Benzoic 

 acid. 





19897 



63.53 

 62.70 









21088 



Oranges 













20193 



Peaches 



77.89 







Present. 



19.95 

 16.80 

 30.48 



7.62 



14.43 



Present. 



Present. 



Benzoic 

 acid. 



do... 



do... 





20609 



60.94 

 59.94 









20612 

 21078 



Pineapples — 

 Raspberries ... 



Strawberries... 



do 



do 



do 



69.12 



71.76 

 69.41 

 68.82 



67.85 



3.06 



1.28 

 2.87 

 3.96 



3.47 



45.76 

 51.67 

 52.13 



Coal-tar 



20229 





dye. 



Do. 



Cochineal. 



Coal-tar 



dye. 



Do. 



20544 





20610 





20953 





Table 37 gives the results of analysis of goods of this class that 

 contain gluccse. The samples containing glucose constitute but 17.6 

 per cent of the number examined — much less than in either jams or 

 jellies. With one exception, the amount of glucose is below 30 per 

 cent. Sample 19891 indicates from the polarizations that no cane 

 sugar was used in its preparation. By reference to this table it is 

 seen that all the glucose samples have a content of solids of 60 per 

 cent or more, while Table 36 shows that only 8 samples having more 

 than 50 per cent of solids are free from glucose. This condition seems 

 to bear out the impression that glucose is very commonly employed 

 where its substitution for the more expensive sugars can be made of 

 financial interest to the manufacturer, hence the limited use of glucose 

 in the whole-fruit product is due to the fact that in many cases no 

 sugar is added, while in others the amount used is not sufficient to 

 warrant adulteration. 



The table following shows the amount and nature of adulterants 

 found in canned fruit products examined, together with the sources of 

 the samples. 



