Judith Gap journal. [volume] (Judith Gap, Mont.) 1908-19??, 1912-08-30
Substitute
Food Products.
BY w. N. CobIelah, Chemist.
Montana Agricultural Col.
lege. --.---

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Many are under the impression
that a food that does not conform to
the standard prescribed by law is al
ways adulterated with something that
IL injurious or deleterious to health
1t will be welcome news to those who
hold this opinion to know that some
Of the food products pronounced lille
gal are not harmful. They are classed
as illegal because of the addition Of
cheaper though harmless ingredients,
or because they are artificial or imita-
tons Of the products for which they
are sold. The sale of harmless artifi-
oial or substitute foods Is not pro
hibited by the pure food law 20 long
as they are properly labeled as imi-
tations.
One Of the best examples illustrat-
ing the above statements is oleomar-
gartn sold as substitute for butter
This is usually manufactured from the
following materials: Oleo oil, "neu-
trail" or leaf lard, cottonseed or palm
oil, small amounts of butter. milk or
cream, salt. annatto or aniline color
ing matter.
Oleo oil is made by rendering beef
fat in water jacketed kettles at the
proper temperature. After removing
the scum from the top and allowing
the scraps to settle, the liquid fat is
drawn of. partially cooled and sub
jected to pressure to remove the liquid
oleo oil from the solid fat.
Neutral" is made from leaf lard by
rendering in open kettles at temper
atuEe at which only q portion Of the
tat separates A fat free from odor
Is obtained by washing in brine.
Oleomargarin Is made by churning
certain portions OF the above ingredi-
ents at temperature just above the
melting point Of the fats. Then the
mass is chilled rapidly and worked
like ordinary butter. s
There is much prejudice against
oleomargarin as a substitute for but
ter. However, the Massachusetts,
health board has shown by . large
number Of artificial digestion expert.
ments that its wholesomeness and d.
gestibility differ from true butter but
slightly, when comparing high grade
articles Of each. Food experts agree
that oleomargarin is a wholesome but.
ter substitute ana satisfactory from
the nutritive standpoint. In accordance
with the pure food law it must be sold
under its own name and not offered to
the consumer as true butter. II ls the
fraudulent sale Of oleomargarine that
food officials attempt to prevent.
The milk test is satisfactory meth.
cd for distinguishing between butter and
oleomargarine and one that can be sue
cessfully manipulated by the housewife
in her own kitchen. Fill tin meas
uring cup. capacity one-half pint. half
full Of sweet skim milk. Heat the
milk nearly to boiling. add teaspoon
full Of the sample to be tested. and
stir with a wooden stick until the fat
is melted and the milk has just come
to boil Remove the vessel from tho
IRE and cool by placing 1t in a dish
containing q mixture of Ice and water.
The stirring should be continued dur
ing the process Of cooling. II the
renovated. the fat particles will solidi-
fy In a granular condition and will
be distributed through the milk in
small particles. II the fat gathers and
solidifles practically In one piece. then
it Is oleomargarin.