The Detroit times., 1913-07-07
w. PULLMAN.

Times Washington BureGu. Metropolis
tan Bank Building.
WASHINGTON. July within the
next few weeks the people OF the
United states will
Use OF Sulphur know the attitude
and Alum In Food. OF the Remsen ref
cree board on the
use OF sulphur and alum in the prep
aration OF foods and beverages. The
sulphur decision. particularly. is await
cd with great interest. especially by
the people of the Pacific coast, where
the chemical is used extensively in
the preparation OF dried and svaporat-
ed fruits Following after the deci-
sions on the use OF benzoate of soda
and saccharin in foods and drinks, the
Remsen boards findings on sulphur
and alum are looked forward as q
step toward the solution of the most
important pure food problems Wh'ch
have been faced since the passage Of
the food and drugs act in 1906.
The Remsen board has recently
completed it's Investigations of sui
phur and alum and their use in foods
and beverages, and the finished re-
ports are now in the hands of the sec
rotary of agriculture and the officials
OF the bureau of chemistry. Until the
reports are made public not ont word
will be given out by officials or the
agricultural department as 10 the re-
suits OF the findings Of the board or
noted chemists. but il is believed
that the board will decide that both
sulphur and alum may be used in linn
tied quantities in food products, pro-
viding the fact is stated plainly on the
LABEL.
Around the use OF sulphur a heated
pure food controversy has ragged for
years. Former Chief Chemist Harvey
w Wiley. his assistant, Or. w. ID.
Rigelow: Or. F. G. Weber and others
made an extended investigation of the
use of sulphur in foods, and the in
fuence OF sulphurous acid and sui
poites on health as long ago as 1907,
J and the findings were that the use
Of these chemicals in foods and wines
Is Objectionable and results in the in
/ jury TO digestion and health. To avoid
any sudden and revolutionary changes
In methods of manufacture, DR.. Wiley
Joined his associates in signing food
/
| limited amount of sulphur In the fin
ished product pending further investi'
cations. provided that the amount OF
sulphur used was marked on the label,
and no food and drug law guarantee
! clause appeared.
Experts in the bureau OF chemistry
believed that manufacturers had suffi-
cicnt evidence 10 show that foods were
mucn more palatable. more wholesome
and more valuable without the pres
enCe of sulphur. and that the use OF
the chemical would gradually be
abandoned. Many food manufacturers
and wine makers who have used sui
phur so long that they consider II a
necessity in the preparation of their
product objected strenuously TO the
findings OF the government chemists
and the decision. which allowed only
restricted use OF sulphur, and finally
! the question was placed before the
| Remsen referee board for final deci-
sion.
Suphurous acid i'm some form is
extensively employed in many tech
meal operations in the preparation OF
foods, especially OF the produc-
! ton OF wines. the preparation OF
@; aporated fruits and in the manu-
facture OF molasses. The important
uses are for wines and evapOrated
fruits. Sulphur fumes are used 10
sweeten and sterlize wine casks, and
in the case OF one kind of wine sui
phur is used to prevent the complete
| fermentation OF sugar In the wine. In
the preparation of-eyaporated peaches
apricots. apples or pears sulphuring
is narcticed by the driers to produce
as clear yellow color in the fruit as
| possible, TO conceal decayed portions
OF the fruit which have been over
! looked in trimming. 20 prevent fer
m. tation or spoilage during the dry
| Ing of the fruit, to protect the fruit
| from flies during the drying. and to
Kill the cells Of the fruit. making the
texture more porous and thus expedit'
ing drying After the evaporated
| fruit passes out OF the hands OF the
driers some unscrupulcus packers have
been known TO 'reprocess the fruit
through excessive sulphuring TO make
Il Lossible for them to increase the
moisture content and to increase the
weight OF the product which they are
to sell When the question OF the use
OF sulphur was submitted TO the Rem
sen board more than five years ago,
pending ito coming decision, manufac-
turers were granted permission 10 use
reasonable amount OF sulphur in the
preparation OF foods and wines II the
fact was plainly stated on the label.
The previous Investigations OF the
use OF alum have not been as extern
sive as the Investigations OF the In
finence OF sulphurous acid and sui
phites Perhaps the most important
use OF alum is in the manufacture OF
baking powders. The government has
never before had to report on the eff
feet OF alum on health. and the Rem
sen boards report will give the first