Foods and Their Adulteration / Origin, Manufacture, and Composition of Food Products; Description of Common Adulterations, Food Standards, and National Food Laws and Regulations Papyras Classics

← Foods and Their Adulteration / Origin, Manufacture, and Composition of Food Products; Description of Common Adulterations, Food Standards, and National Food Laws and Regulations

Chapter 135

(F. I. D. 15.) Placing Preservatives in Vinegar

April 10, 1905.

Food products which are artificially colored will be admitted temporarily provided the color contained therein is not injurious to health. In regard to a preservative in vinegar, in the first place I can see no possible reason why a preservative should be put in vinegar, which is itself a preservative. In the second place, not knowing its character I could base no opinion on its admissibility. If flavoring matters are placed in vinegar—that is, aromatic substances—there is no objection whatever to their presence. Preservatives, with the exception of salt, sugar, vinegar, and wood smoke, are non-condimental, and therefore can not be excused on the ground that they add any flavor or taste to the substance.