The record-union., 1897-11-19

On comparing these analyses it will
be seen that a remarkable difference is
/ observed in the relative proportions of
| their pectin bodies and the malic acid
percentages. In currant juice these
pectin bodies exist in exceedingly
small proportions, whereas in apple
| juice they range quite high. The
| average percentage of the former is
from , to 1 per cent; in the latter
from to 5 per cent Regarding the
| acid in the fruit as malic, it is highest
| in the currant and lowest in the apple,
| the acid in the curTant being three
| times or more the amount commonly
found in the apple. 1t will require only
a. comparison with the analysis here
given to show that this statement is
| fully sustained
| Jellies made from currants and an
alogous fruits do not as a rule contain
as much cane sugar as those made
| from apples. All of the three iellies
| mentioned in this paper have been
made with cane sugar. which by the
action of the acids contained in the
| fruit juices is inserted more or less ac>
cording to the amount of acids exist
ing in the fruit juices. BY inversion
is meant that cane sugar during the
process of boiling to make the jelly
takes up a moiecule of water and is
thereby converted into the two sugars,
dextrose and leoulose, which are con-
Jointly called reducing sugar as they
now possess the property of reducing
copper solutions whilst cane sugar
does not
This inversion takes place more or
less rapidly, according to acidity of the
fruit juice and also the duration of
boiling. The more of acid the fruit
contains the greater the amount of re-
ducinS sugar produced and accordingly
the less of cane sugar. The analysis
of the pure curTant jelly No. 105. shows
3.S per cent. of cane sugar against
2o.56 per cent. in apple jelly in No. 1I3
The difference between the latter and
the adulterated currant jelly, No. 109
is probably owing to more prolonged
exposure TO heat. Another phase in
the analysis of fruit jellies is to deter
mine If jelly is made from rotten or
partially decomposed fruit. Fruit of
this character is not fit to supply retail
dealers and is then disposed OF to un-
principled manufacturers of jellies to
from California fruit"
Such jellies lack several character
istics of an article made of selected
fruit a lack of flavor and taste and the
loss of the fine color The colorme-
trio test is also applicable to detect
such a fraud The tincture prepared
from such a jelly will not show the
same color as a jelly made from sound
fruit, and the tincture when treated
with acetate Of lead, will give a dirty
grayish green colored precipitate, in
stead of bright bluish-green
In the manufacture of jellies exces-
sive or long boiling should be avoided
as the action of acids of the fruit have
an injurious effect upon the coloring
matter.
1t will therefore appear that in order
to make first class jellies it is absolute
ly necessary to use sound and not over
ripe fruit Manufacturers claim that
certain amount of apple juice must
be added to make good jellies
This statement l do not entertain as
correct. Straw wberry jelly is cited as
an exception as it does not form as
firm jelly as other fruits. This is true
as it does not contain as much Of the
peetin bodies as other fruits. In con-
clusion | desire to direct the attention
of the honorable Board Of Horticulture
to work done by the San Francisco
Board of Health in the matter of pure
food products, through the Chairman,
DIR. John f. Morse of this section
Elghty-th1'ee analyses of jellies were
made during the earlier part of this
year. OF these only twenty-one were
found pure. % We're adulterated with
apple jellies and forty were moth
ing more nor less than apple jellies coll
ored with coal tar colors. 1 would
also say right here, that out of the
entire numbers of jellies analyzed, only
one instance presented itself that ques-
toned the correctness of my analysis
But even this particular did not come
up to the standard of the colorimetric
test as the currant jelly was made from
unripe fruit.
OF sixteen arrests for violating the
pure food law in selling adulterated
jeilfes, thirteen were convicted; in two
cases juries decided in favor of defen-
dants, and one case dismissed on ac-
Of oaIr -