The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1889-05-31
PRICE 5 CENTS.
AN ANrIsEPric SWEET.
77methinE About Saccharine, It's Virtue
and It's Probable Future.

cry of saccharine bv a German chemist
(fahlberg) at the Johns Hopkins Uni
rsity in Baltimore, Nd. it is said
'1at while it took n long time and much
hard study 10 learn the philosophy Of
its production, it has taken eight years
to reduce the manufacture of it to a
commercial basis. 1t was formerly
supposed that the physical quality Of
sweetness was typifed by the carbo-hy-
drates; that is. the sugars and those
starChes which, by chemical treatment
are brought into the group. But Fahl-
berg's discovery does away with this
old standard practically and scientiti-
cally. 1t is $50 times sweeter than the
best cane sugar, equal to unity. What
Is more extraordinary. it differs wholly
in principle from the carbohydrate
group-that is, from all other known
sUgars-in not being susceptible to fer
mentation. Every housewife knows
how preserved fruit mildews. how jam
molds and how yeast ferments and
spoils. All these operations are
the result of the action of
organisms feeding on the sugar, here
tofore an inseparable feature OF all
sweetening processes. But you can
not produce fermentation in saccharine-
To the contrary, 1t Is powerfully pre-
servative-a quality it possesses in COM
mon with all the coal-tar products. OF
this the correspondent says he had
some curious illustrations from the
samples Mr.. Salamon had brought with
him from Magdeburg. There were
strawberries, for instance, put up over
a year ago, which had never been
cooked and which preserved absolutely
their flavor Of the garden. The jam
had been boiled, but with the non-fer-
menting saccharine there was no boil
ing away, no need of skimming, with
which ordinary sugar involves a loss of
ten per cent. 1t is not necessary 10
speak of other samples. Every one
can see what the effect must be, in all
these lines of production, of substitu-
ting ior ordinary sugars a sweetening
power which can not ferment, and which
is strongly preservative. Another novel
and interesting quality of this new prod
net is that it is strictly anti-diabetic.
1t passes through the system absolutely
untouched. German physicians are
making much of this phase-9,Es2. the
discovery, and there, : mas aIre,d1;s
been established ,,st = .indepondent
factory for IN Il @-L.rlfacture of
anti-diabetic sfIitS for the use
of the large class of patients to
whom all sweetening has heretofore
been forbidden. An immense factory.
with the best machinery and appli-
| ances, was started in Magdeburg, Ger
many, in February. employing between
! " o hundred and three hundred work
men, to manufacture saccharine, with
! capital of $500, 900. The correspondent
| says that ''of course the principal idea
l the introduction of saccharine, so
!, VI as Americas sugar trade goes, is.
mat by combination with glucose, a
sugar can be made which viii drive
{ lne sugar to the WALL He was
shown a sample of sugar, composed of
two parts of saccharine and one thou
sand parts glucose, which seemed to
! sight and taste to be good enough
sugar. The correspondent goes on to
! speculate upon the new industry and its
| effects as follows: IF combination
with saccharine can make a harmless,
! ol-fermenting, non-crystalizing sugar
| 1T of glucose, at a cost enabling it to
81 mpete with, not to say drive out
! cane sugar, then clearly a tremendous
aid commercial and sectional revolu-
ton will be at hand. Buffalo. Peoria
and other centers of the glucose indus
Try Will have the Louisiana and West
Indian trade and the great refining
works of New York and California at
their mercy. This seems among the
possibilities, to state the case mildly.
and it is surely worth thinking about"
The coal tar to be used in the Magde-
burg factory comes from England,
which country produces many thou
sands of tons of this product of gas
making. Light, Heat and POlOer.