Evening capital news. (Boise, Idaho) 1901-1927, 1917-12-03
COMMISSIONER
EGG
SAVER FRAUD.


The Various Brands Fail to
Stand Tests Substitutes
Offered Would Make Hen
Ashamed Of Self.
Products Sold at Many
Times Their Value ~ In
spector Asserts That Vel
low Powder Cannot Rep
resent Nutriment Of Egg.
State Pure Food Commissioner J. K.
White has issued n statement in which
he brands as false and fraudulent GER
tain preparations labeled egg substi-
tutes" and "egg savers" being placed
on the market and sold, often as high
as 10 times their real value. 'Egis" is
one of these preparations particularly
singled out.
The statement of the commissioner
Is as follows:
There is on our market today
many and various kinds of egg substi-
tutes and egg savers. The compost
ton of those examined has been very
simple and the ingredients compare
lively inexpensive. Some form of
starch. usually corn starch or some
times rice starch. constitutes the bulk
of the article and along with the
starch Is usually a little powdered
gelatin. powdered casein and, in some,
a little powdered egg albumen, with a
little coloring matter added. evidently
to give the resulting baked product
the appearance Of the richness Of
eggs.
REPORT ON "EGIs."
Following is chemists report on
Egis:
"Egis- Protein, 7.s6 per cent; starch
(corn). 71.O7 per cent; moisture, IL per
cent; ether extract Oats, .76 per cent;
ash. per cent?; color (naphthol yell
low 81, present; sodium bicarb, trace;
net weight Of contents, 20 ounces.
Label-"Egis, for baking. Net
weight two ounces. Contents Of this
package used instead of three dozen
eggs for baking. Scientifically pre-
pared from casein. corn starch, soda
bicarb, and certified food color. Use
as you would eggs in any recipe. For
each egg required, dissolve one level
measure in two tablespoons Of cold
water. Manufactured by Egis COM
pany Inc Seattle Wash"
NOT REAL EGG.
Since the consumer is thus directed
to use Egis instead of eggs in any re-
cipe, he or she would naturally and
riShtfully expect this product to be
similar to real eggs in chemical com
position and nutritive value. Bureau
| of chemistry tables give for the two
main constituents of fresh hens eggs
Protein, 1856 per cent. and fat, 1911
per cent, and for dried eggs, protein
ASP per cent and fat. 3S.5 per cent
Now, it would be manifestly fair t.
compare Egis with dried or desiccatet
egg, but with it's protein (casein O.
dried skim milky content Of only 7.3'
per cent and fat of .76 per cent, makes
very feeble showing. Further.
would call your attention to the state
ment use instead of three dozei
eggs" which appears on the label o
Egis. Here, then, Is very obtrusiv,
evidence Of deception and fraud TO
the idea that one and a half ounces O
corn starch and ne-seventh ounce o
dried skim milk can take the place o
three dozen eggs equivalent to thre
| NJ
three quarters of pound of drie,
eggs, is absurd.
In summation, I would pronounc
Egis in no sense an adequate egg sub
stitute, its value either as a food o
baking agent being almost negligible
1t assumes to be that which 1t is moi
and is. therefore. fraud"
EGoNlT.
A Pure Food Product for
BAKING AND COOKING.
Use as ~ eggs.
Artificially Colored
With Pure Certified Color.
Price 10 cents.
This material consists very largel
of corn starch sold at the rate of on
and half ounces for 10 cents. TIL
, label indicates that these one and
half ounces are equivalent to ~ egg
whereas the material does not posses
any of the qualities Of eggs.
The sale of this material as repre-
i, scented and labeled is both false an
, fraudulent. Corn starch at the raj
of about 81 per pound is certainly eS
cellent business for the manufacturer
Of this material but We hope the Call
:. fornia housewives will not waste the
money on such fraudulent schemes"
Zeal. Nov. 1919
SOLD AT MANY TIMES VALUE.
! One of the most reprehensible way
: of making money is to take some con
mon, everyday substance, disguise {
alter it's appearance in some way, NAL
a lot of exaggerated statements RI
garding it. and sell it for about ten {
fffaon tirnne actual arkot In