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British Food Journal Volume 26 Issue 11 1924

British Food Journal Volume 26 Issue 11 1924 1. Preservatives should be prohibited in all articles of food and drink offered or exposed for sale whether manufactured in this country or imported, except thata Sulphur dioxide only should be permitted, 1 in sausages in amounts not exceeding three grains per pound, 2 in jam in amounts not exceeding 03 grains per pound, 3 in dried fruit in amounts not exceeding seven grains per pound, 4 in preserved but not dried whole fruit or fruit pulp in amounts not exceeding five grains per pound, 5 in beer and cider whether in bottle or in cask in amounts not exceeding five grains per gallon, 6 in alcoholic wines, nonalcoholic wines, and cordials and fruit juices sweetened and unsweetened in amounts not exceeding three grains per pint b Benzoic acid only should be permitted 1 in coffee extract in amounts not exceeding three grains per pound, 2 in nonalcoholic wines and cordials and sweetened and unsweetened fruit juices as an alternative to sulphur dioxide in amounts not exceeding five grains per pint, 3 in sweetened mineral waters and in brewed ginger beer in amounts not exceeding one grain per pint. The methods of estimating the foregoing preservatives should be prescribed by the Minister of Health. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png British Food Journal Emerald Publishing

British Food Journal Volume 26 Issue 11 1924

British Food Journal , Volume 26 (11): 10 – Nov 1, 1924

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Publisher
Emerald Publishing
Copyright
Copyright © Emerald Group Publishing Limited
ISSN
0007-070X
DOI
10.1108/eb011156
Publisher site
See Article on Publisher Site

Abstract

1. Preservatives should be prohibited in all articles of food and drink offered or exposed for sale whether manufactured in this country or imported, except thata Sulphur dioxide only should be permitted, 1 in sausages in amounts not exceeding three grains per pound, 2 in jam in amounts not exceeding 03 grains per pound, 3 in dried fruit in amounts not exceeding seven grains per pound, 4 in preserved but not dried whole fruit or fruit pulp in amounts not exceeding five grains per pound, 5 in beer and cider whether in bottle or in cask in amounts not exceeding five grains per gallon, 6 in alcoholic wines, nonalcoholic wines, and cordials and fruit juices sweetened and unsweetened in amounts not exceeding three grains per pint b Benzoic acid only should be permitted 1 in coffee extract in amounts not exceeding three grains per pound, 2 in nonalcoholic wines and cordials and sweetened and unsweetened fruit juices as an alternative to sulphur dioxide in amounts not exceeding five grains per pint, 3 in sweetened mineral waters and in brewed ginger beer in amounts not exceeding one grain per pint. The methods of estimating the foregoing preservatives should be prescribed by the Minister of Health.

Journal

British Food JournalEmerald Publishing

Published: Nov 1, 1924

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