The Fargo forum and daily republican. [volume] (Fargo, N.D.) 1894-1957, 1910-07-06
PROFESSOR LADD'S
VIEWS ON SYRUP
NORTH DAKOTA PURE FOOD COM
MISSIONER QUOTES DECISION
FROM WISCONSIN SUPREME
coURT-TERM SYRUP HAS Ac-
cEPTED MEANING.

Discussing syrup, Prof. E. F. Ladd
in recent bulletin said:
For some time there has been much
discussion as to whether the labelling
of product produced by the action Of
acid upon starch, to which there has
been added small quantity of cane
syrup or refner's syrup to give flavor,
may properly be called corn syrup"
or whether 1t shall be called glucose
favored with cane syrup, or glucose
favored with refiner's syrup as the case
may be.
Commissioner Emery of Wisconsin
has just prosecuted to a successful
conclusion a case through the courts
to the supreme court Of Wisconsin.
From reports it would seem that a
product extensively advertised and sold
for the past few years as Corn Syrup"
was composed of about IS per cent
to 80 per cent glucose to which 10 per
cent TO 10 per cent of refiner's syrup
or cane syrup has been added for the
purpose of giving 1t flavor and color
The supreme court in handing down
its decision, took occasion to comment
regarding the matter of "corn syrup"
VS.. glucose, and seems to have pointed
out the true meaning Of the term syrup
as compared with the product made
from starch, which may properly be
designated as glucose.
The portion of the decision of the
supreme court bearing directly upon
H. ffaT
is as follows:
THE term syrup has an accepted
meaning as commonly and properly
understood and applied to apticles of
food for table use. It is in this sense
that the term syrup is employed in this
and kindred legislation regulating traf-
fic in foods. The term syrup thus en-
ployed designates articles Of food which
are in common use as table syrups such
as maple, sugar cane, and refiners' sy-
rup. These articles in their pure and
unmixed state are known by their in
herent and peculiar colors, flavors and
viscidity, which make them acceptable
as to quality and impart to them an
agreeable taste, and hence they are
desirable as articles of able food. The
evidence shows that such syrups are
the products of sugar producing plants
and possess these natural character
istics of flavors, colors and constitu-
ency and that they are commonly dis
tinguished and known in the trade syr-
ups. 1t is not disputed but that glu-
cose, whether made from corn or other
starch containing substance, is not
such syrup and that it has none of
tIn GO l.
ups though ii has Viscidity. The dow
err court was therefore fully justified
in finding that glucose in the pure and
unmixed state is not a syrup in the
sense the term is commonly used and
applied to those articles of table foods,
and that the terms glucose" and corn
syrup" the, not synonymous in their
trade meaning and use as applied to
articles of table food. The fact that
the term corn syrup" may have been
applied to glucose to some extent by
manufacturers and dealers and was
thus employed in legislation in this
state and in the decisions of courts,
does not show that glucose is commonly
known by the designation corn syrup"
The characteristics and qualities of
glucose in it's pure state are admittedly
not those of the articles known in the
trade as table syrups; nor it is used
as a table syrup in it's unmixed state.
The term corn syrup as applied
generally to an article for table use
conveys a meaning and designates an
article wholly different in character
and quality from that of glucose. 1t
does not appear that corn syrup"
designates a mixture having a fixed
proportion Of glucose or syrup con-
stitutents; 1t seems that such consti-
tuents are of variant proportions in
the article sold as corn syrup; nor can