664  Non-Alcoholic  Pure  Flavors.  {Kmsl^r'^iirm' 
In  looking  over  the  field  for  suitable  carriers  of  food  flavors,  I 
was  attracted  by  the  coincidence  that  practically  every  food  that  is 
thus  flavored  is  a  sweetened  product;  in  fact,  old-style  vanilla  ex- 
tract is  nearly  always  sweetened  with  sugar  and,  for  the  navy,  as 
said  previously,  our  careful  naval  chief  specifies  a  mixture  of  ground 
vanilla  beans  and  dry  sugar.  Seventeen  years  ago,  when  I  was  the 
so-called  "  state  chemist "  in  New  Jersey,  I  remember  testing  a  mix- 
ture of  vanillin  crystals  and  sugar,  which  may  still  be  on  the  market. 
Moreover,  I  think  I  have  read  of  mixtures  of  essential  oils  and  dry 
sugar  being  sold  for  food  flavoring. 
Custom,  however,  is  a  queer  thing  and  the  housewife's  custom 
of  measuring  out  a  spoonful  of  liquid  flavor  is  deeply  rooted,  as  the 
manufacturers  of  the  thick  emulsified  "tube  flavors,"  which  are 
added  by  squeezing  out  a  drop,  have  discovered.  Must,  however, 
that  liquid  be  mainly  alcohol  or  can  we  cater  to  the  W.  C.  T.  U.  and 
the  prohibition  movement,  which  is  mainly  feminine,  and  supply 
another  suitable  fluid  carrier  of  flavor? 
Why  not  kill  two  birds  with  one  stone  and  supply  both  flavor 
and  more  or  less  of  the  sugar  sweetening  in  liquid  form  at  the  same 
time?  Which  suggestion  brings  us  a  consideration  of  sugar  as  car- 
riers of  flavor.  The  difference  between  this  proposition  and  the 
soda  syrups  is  that  the  first  refers  to  a  strong  flavoring  product  while 
the  soda  syrups  are  merely  a  mildly  flavored  product  for  direct  con- 
sumption. 
Unfortunately,  most  of  the  sugar  syrups  have  a  decided  flavor 
of  their  own  (such  as  maple  or  cane  syrups)  or  else  crystallize  out 
if  strong  enough  to  not  ferment  or  ferment  if  thin  enough  to  not 
crystallize.  In  recent  years,  however,  there  have  appeared  on  the 
market  at  reasonable  prices  several  scientifically  prepared  flavorless 
sugar  solutions,  composed  of  varying  proportions  of  dextrose, 
levulose  and  sucrose  (all  well-known  food  sugars)  and  having 
varying  properties,  as  concerns  crystallizing,  sweetening  power  and 
viscosity. 
Two  of  them  are  particularly  free  from  interfering  flavor  and 
one  of  these  two  I  have  found  to  be  so  carefully  regulated  in  its 
manufacture  and  so  constant  in  its  composition,  viscosity  and  entire 
freedom  from  crystallization  that  I  have  used  it  exclusively  in  the 
experimental  work  I  will  soon  describe  and  show  you  samples  of. 
It  is  called  by  the  manufacturers  "  Nulomoline  TP  "  and  is  adver- 
