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 157

(F. I. D. 48.) Substances Used in the Preparation of Foods

The following letter was recently received at the Department of Agriculture:

We import a preparation of gelatin preserved with sulfurous acid for the purpose of fining wine. This gelatin is not used as a food and does not remain in the wine, although a small amount of the sulfurous acid may be left in the wine. Please inform us if the sale of this product is a violation of the food law.

It is held that the products commonly added to foods in their preparation are properly classed as foods and come within the scope of the food and drugs act. The Department can not follow a food product into consumption in order to determine the use to which it is put. Pending a decision on the wholesomeness of sulfurous acid as provided in Regulation 15 (b), its presence should be declared.

James Wilson,
Secretary of Agriculture.

Washington, D. C., December 13, 1906.

F. I. D. 49-53. Issued February 18, 1907.

UNITED STATES DEPARTMENT OF AGRICULTURE,
BUREAU OF CHEMISTRY,
H. W. Wiley, Chief of Bureau.