The river press. [volume] (Fort Benton, Mont.) 1880-current, 1912-01-10
Substitute
Food Products.
BY W. M. CobleiQh, 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
is injurious or d%eleterious 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 becar"e of the addition of
cheaper though Larmless Ingredients,
or because they are artificial or imita-
tons of the products for which they
are sold. The sale of harmless artif-
cial or substitute foods is not pro-
hibited by the pure food law so long
as they are properly labeled as imi-
tations.
One of the best examples illustrat.
ing the above statements is oleomar-
garin sold as a 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 off, 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 a temper.
ature at which only a portion of the
fat 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 a temperature just above the
melting point of the fats. Then the
mass is chilled rapidly and worked
like ordinary butter.
There is much prejudice against
o~leomargarin as a substitute for but
ter. However, the Massachusetts
health board has shown by a large
number of artificial digestion expert
ments that it's wholesomeness and di
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 and satisfactory from
the nutritive standpoint. In accordance
with the pure food law it must be sold
under it's w name and not offered tC
the consumer as true butter. 1t is the
fraudulent sale of oleomargarine tina
food officials attempt to prevent.
The milk test is a satisfactory meth
cd for distinguishing between butter ant
oleomargarine and one that can be sue
cessfully manipulated by the housewife
in her own kitchen. Fill a tin meas
uring cup, capacity one-half pint, hal,
full of sweet skim milk. Heat the
milk nearly to boiling, add a teaspoon
full of the sample to be tested, ant
stir with a wooden stick until the ia
is melted and the milk has just come
to a boil. Remove the vessel from the
fire and cool by placing it in a disf
containing a mixture of ice and water
The stirring should be continued dur
ing the process of cooling. If thu
sample is true butter, either fresh o.
renovated, the fat particles will solidi
fly in a granular condition and will
be distributed through the milk il
small PARTICLES. If the fat gathers ant
solidities practically in one piece, thel
it is oleomargarin.