Foods and Their Adulteration: Origin, Manufacture, and Composition of Food Products; Description of Common Adulterations, Food Standards, and National Food Laws and RegulationsWiley, Harvey Washington
Science
Foods and Their Adulteration: Origin, Manufacture, and Composition of Food Products; Description of Common Adulterations, Food Standards, and National Food Laws and Regulations
Wiley, Harvey Washington
Food; Food adulteration and inspection
RE- RISE OF TEMPER-
SPECIFIC MELTING FRACTIVE ATURE WITH IODIN
GRAVITY. POINT. INDEX. SULFURIC ACID. WATER. ABSORBED.
35° C. ° C. 25° C. ° C. PERCENT. PERCENT.
.9060 40.6 1.4634 46.5 .098 63.58
These lards, in addition to the above properties, show distinct color
reaction with sulfuric and nitric acid and with the reagents which are
distinctive of cottonseed oil. They are mostly mixtures of lard and
tallow stearin with cotton oil or cotton oil stearin.
In addition to the adulterations already mentioned as mixing with
cottonseed oil may be added the use of coconut oil. It is not probable
that in the United States any adulteration of lard with coconut
oil has been made for commercial purposes. Such an adulteration,
however, is practiced in some foreign countries. Coconut oil contains
considerable quantities of volatile acid, and, therefore, when used as
an adulterant of lard, would increase the normal quantity of volatile
acid materially. One sample examined by Allen, of England, was found to
contain a quantity of coconut oil, amounting to 33 percent.
=Summary.=--In the preceding pages has been given a description of the
character of lard, the sources from which it is made, the method of
its preparation, its chemical and physical properties and the common
adulterations to which it is subjected. There is no question of the
wholesomeness of the usual fats and oils, or parts thereof, which are
used in the sophistication of lards. The adulteration is intended
solely for fraudulent purposes, that is, to sell under the name of a
higher priced article one of a lower price.
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