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17. Spearmint extract is the flavoring extract prepared from oil of spearmint, or from spearmint, or both, and contains not less than three (3) per cent by volume of oil of spearmint.

17a. Spearmint is the leaves and flowering tops of Mentha spicata L.

176. Oil of spearmint is the volatile oil obtained from spearmint.

18. Star anise extract is the flavoring extract prepared from oil of star anise, and contains not less than three (3) per cent by volume of oil of star anise.

18a. Oil of star anise is the volatile oll distilled from the fruit of the star anise (Illicium verum Hook).

19. Sweet basil extract is the flavoring extract prepared from oil of sweet basil, or from sweet basil, or both, and contains not less than one-tenth (0.1) per cent by volume of oil of sweet basil.

19a. Sweet basil, basil, is the leaves and tops of Ocymum basilicum L.

196. Oil of sweet basil is the volatile oil obtained from basil.

20. Sweet marjoram extract, marjoram extract, is the flavoring ex. tract prepared from the oil of marjoram, or from marjoram, or both, and contains not less than one (1) per cent by volume of oil of marjoram.

20a. Oil of marjoram is the volatile oil obtained from marjoram.

21. Tryme extract is the flavoring extract prepared from oil of thyme, or from thyme, or both, and contains not less than two-tenths (0.2) per cent by volume of oil of thyme.

21a. Oil of thyme is the volatile oil obtained from thyme.

22. Tonka extract is the flavoring extract prepared from ton ka bean, with or without sugar or glycerin, and contains not less than one-tenth (0.1) per cent by weight of coumarin extracted from the tonka bean, together with a corresponding proportion of the other soluble matters thereof.

22a. Tonka bean is the seed of Coumarouna odorata Aublet (Dip. teryx odorata (Aubl.) Willd.).

23. Vanilla extract is the flavoring extract prepared from vanilla bean, with or without sugar or glycerin, and contains in one hundred (100) cubic centimeters the soluble matters from not less than ten (10) grams of the vanilla bean. 23a.

Vanilla bean is the dried, cured fruit of Vanilla planifolia Andrews.

24. Wintergreen extract is the flavoring extract prepared from oil of wintergreen, and contains not less than three (3) per cent. by volume of oil of wintergreen.

24a. Oil of wintergreen is the volatile oil distilled from the leaves of the Gaultheria procumbens L.

c.

EDIBLE VEGETABLE OILS AND FATS.

1. Olive oil is the oil obtained from the sound, mature fruit of the cultivated olive-tree (Olea europoea L.) and subjected to the usual refining processes; is free from rancidity; has a refractive index (25°C.) not less than one and forty-six hundred and sixty ten-thousandths (1.4660) and not exceeding one and forty-six hundred and eighty ten-thousandths (1.4680); and an iodine number not less than seventy-nine (79) and not exceeding ninety (90).

2. Virgin olive oil is olive oil obtained from the first pressing of carefully selected hand-picked olives.

*The flavoring extracts herein described are intended solely for food pur. poses and are not to be confounded with similar preparations described in the Pharmacopeia for medicinal purposes.

3. Cotton-seed oil is the oil obtained from the seeds of cotton plants (Gossypium hirsutum L., G. barbadense L., or G. herbaceum L.) and subjected to the usual refining processes; is free from rancidity; has a refractive index (250°C.) not less than one and forty. seven hundred ten-thousandths (1.4700) and not exceeding one and forty-seven hundred and twenty-five ten-thousandths (1.4725); and an iodine number not less than one hundred and four (104) and not exceeding one hundred and ten (110).

4. "Winter-yellow" cotton-seed oil is expressed cotton-seed oil from which a portion of the stearin has been separated by chilling and pressure, and has an iodine number not less than one hundred and ten (110) and not exceeding one hundred and sixteen (116) and subjected to the usual refining processes; is free from rancidity; has a refractive index of 25°C. not less than one and forty-six hundred and ninety ten-thousandths (1.4690) and not exceeding one and forty seven hundred and seven ten-thousandths (1.4707); and an iodine number not less than eighty-seven (87) and not exceeding one hundred (100).

5. Peanut oil, arachis oil, earthnut oil, is the oil obtained from the peanut (Arachis hypogoea L.),

6. “Cold-drawn" peanut oil* is peanut oil obtained by pressure without heating.

7. Sesame oil, gingili oil, teel oil, is the oil obtained from the seeds of the sesame plants (Sesamum orientale L. and S. radiatum Schum. and Thonn.) and subjected to the usual refining processes; is free from rancidity; has a refractive index (25° C) not less than one and forty-seven hundred and four ten-thousandths (1.4704) and not exceeding one and forty-seven hundred and seventeen ten-thousandths (1.4717); and an iodine number not less than one hundred and three (103) and not exceeding one hundred and twelve (112).

8. "Cold-drawnsesame oil* is sesame oil obtained by pressure without heating.

9. Poppy-seed oil* is the oil obtained from the seed of the poppy (Papaver somniferum L.) subjected to the usual refining processes and free from rancidity.

10. White poppy-seed oil, cold-drawnpoppy-seed oil,* is poppyseed oil of the first pressing without heating.

11. Cocoanut oil* is the oil obtained from the kernels of the cocoanut (Cocos nucifera L.) and subjected to the usual refining processes and free from rancidity.

12. Cochin oil is cocoanut oil prepared in Cochin (Malabar). 13. Ceylon oil is cocoanut oil prepared in Ceylon,

14. Copra oil is cocoanut oil prepared from copra, the dried kernels of the cocoanut.

15. Rape-seed oil, colza oil,* is the oil obtained from the seeds of the rape plant (Brassica napus L.) and subjected to the usual refining processes and free from rancidity.

16. "Cold-drawn" rape-seed oil* is rape-seed oil obtained by the first pressing without heating.

17. Sunflower oil* is the oil obtained from the seeds of the sun. flower (Helianthus annus L.) and subjected to the usual refining processes and free from rancidity.

*The fixing of limits for chemical and physical properties is reserved for future consideration.

18. “Cold-drawnsunflower oil* is sunflower oil obtained by the first pressing without heating.

19. Maize oil, corn oil,* is the oil obtained from the germ of the maize (zea mays L.) and subjected to the usual refining process and free from rancidity.

20. Cocoa butter, cacao butter, is the fat obtained from roasted, sound cocoa beans, and subjected to the usual refining processes; is free from rancidity; has a refractive index (40° C.) not less than one and forty-five hundred and sixty-six ten-thousandths (1.4566) and not exceeding one and forty-five hundred and ninety-eight ten-thousandths (1.4598); an iodine number not less than thirty-three (33) and not exceeding thirty-eight (38); and a melting point not lower than 30° C. nor higher than 35°C.

21. Cotton-seed oil stearin is the solid product made by chilling cotton-seed oil and separating the solid portion by filtration, with or without pressure, and having an iodine number not less than eighty. five (85) and not more than one hundred (100).

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1. Tea is the leaves and leaf buds of different species of Thea, prepared by the usual trade processes of fermenting, drying, and firing; meets the provisions of the act of Congress approved March 2, 1897, and the regulations made in conformity therewith (Treasury Department Circular 16, February 6, 1905); conforms in variety and place of production to the name it bears; and contains not less than four (4) nor more than seven (7) per cent. of ash.

b. COFFEE

1. Coffee is the seed of Coffea arabica L. or Coffea liberica Bull., freed from all but a small portion of its spermoderm, and conforms in variety and place of production to the name it bears.

2. Roasted Coffee is coffee which by the action of heat, has be. come brown and developed its characteristic aroma, and contains not less than ten (10) per cent. of fat and not less than three (3) per cent. of ash.

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1. Cocoa beans are the seeds of the cacao-tree, Theobroma cacao is.

2. Cocoa nibe, cracked cocoa, is the roasted broken cocoa bean freed from its shell or husk.

3. Chocolate, plain chocolate, bitter chocolate, chocolate liquor, bitter chocolate coatings, is the solid or plastic mass obtained by grinding cocoa nibs without the removal of fat or other constituents except the germ, and contains not more than three (3) per cent. of ash insoluble in water, three and fifty-hundredths (3.50) per cent. of crude fibre, and nine (9) per cent. of starch, and not less than forty-five (45) per cent. of coroa fat.

4. Sweet chocolate, sweet chocolate coatings. is chocolate mixed with sugar (sucrose) with or without the addition of cocoa butter, spices or any other flavoring materials, and contains in the sugar and fat-free residue no higher percentage of either ash, fibre, or starch than is found in the sugar- and fat-free residue of chocolate.

*The fixing of limits for chemical and physical properties is reserved for future consideration.

5. Cocoa, powdered cocoa, is cocoa pibs, with or without the germ, deprived of a portion of its fat and finely pulverized, and contains percentages of ash, crude fibre, and starch corresponding to those in chocolate after correction for fat removed.

6. Sweet cocoa, sweetened cocoa, is cocoa mixed with sugar (sucrose), and contains not more than sixty (60) per cent. of sugar (sucrose), and in the sugar- and fat-free residue no higher percentage of either ash, crude fibre, or starch than is found in the sugar- and fat-free residue of chocolate.

F.

BEVERAGES.

a.

FRUIT JUICES-FRESH, SWEET, ASD FERMENTEV.

FRESH FRUIT JUICES. 1. Fresh Fruit Juices are the clean, unfermented liquid products obtained by the pressing of fresh, ripe fruits, and correspond in name to the fruits from which they are obtained.

2. Apple juice, apple must, sweet cider, is the fresh juice obtained from apples, the fruit of Pyrus malus, has a specific gravity (20° C.) not less than 1.0415 nor greater than 1.0690; and contains in one hundred (100) cubic centimetres (20° C.) not less than six (6) grams, and not more than twenty (20) grams of total sugars, in terms of reducing sugars, not less than twenty-four (24) centigrams (24) centigrams nor more than sixty (60) centigrams of apple ash, which contains not less than fifty (50) per cent. of potassium carbonate.

3. Grape juice, grape must, is the fresh fruit juice obtained from grapes (Vitis species), has a specific gravity (20° C.) not less than 1.0400 and not exceeding 1.1240; and contains in one hundred (100) cubic centimetres (20° C.), not less than seven (7) grams nor more than twenty-eight (28) grams of total sugars, in terms of reducing sugars, not less than twenty (20) centigrams and not more than fifty. five (55) centigrams of grape ash, and not less than fifteen (15) milligrams nor more than seventy (70) milligrams of phosphoric acid (P,0.).

4. Lemon juice is the fresh fruit juice obtained from lemon, the fruit of Citrus limonum Risso, has a specific gravity (20° C.) not less than 1.030 and not greater than 1.040; and contains not less than ten (10) per cent. of solids, and not less than seven (7) per cent. of citric acid.

5. Pear juice, pear must, sweet perry, is the fresh fruit juice obtained from pears, the fruit of Pyrus communis or P. sinensis.

STERILIZED FRUIT JUICES.

1. Sterilized Fruit Juices are the products obtained by heating fresh fruit juices sufficiently to kill all the organisms present, and correspond in name to the fruits from which they are obtained.

CONCENTRATED FRUIT JUICES, 1. Concentrated fruit juices are clean. sound fruit juices from which a considerable portion of the water ha been evaporated, and correspond in name to the fruits from which they are obtained. SWEET FRUIT JUICES, SWEETENED FRUIT JUICES, FRUIT

SIRUPS. 1. Sweet fruit juices, sweetened fruit juices, fruit sirups, are the products obtained by adding sugar (sucrose) to fresh fruit juices, and correspond in name to the fruit from which they are obtained.

2. Sterilized fruit sirups are the products obtained by the addi. tion of sugar (sucrose) to fresh fruit juices and heating them suffi. ciently to kill all organisms present, and correspond in name to the fruits from which they are obtained.

FERMENTED FRUIT JUICES.

1. Wine is the product made by the normal alcoholic fermentation of the juice of sound ripe grapes, and the usual cellar treatment, and contains not less than seven (7) nor more than sixteen (16) per cent. of alcohol, by volume, and, in one hundred (100). cubic centimetres (20° C.) not more than one-tenth (0.1) gram of sodium chloride nor more than two-tenths (0.2) gram of potassium sulphate; and for red wine not more than fourteen-hundredths (0.14) gram, and for white wine not more than twelve-hundredths (0.12) gram of volatile acids produced, iby fermentation and calculated as ascetic acid. Red wine is wine containing the red coloring-matter of the skin of grapes. White wine is wine made from white grapes or the expressed fresh juice of other grapes.

2. Dry wine is wine in which the fermentation of the sugars is practically complete and which contains in one hundred (100) cubic centimetres (20° C.), less than one (1) gram of sugars and for red wine not less than sixteen-hundredths (0.16) gram of grape ash and not less than one and six-tenths (1.6) grams of sugar-free grape solids, and for dry .white wine not less than thirteen-hundredths (.13) gram of grape ash and not less than one and four-tenths (1.4) grams of sugar-free grape solids.

3. Fortified dry wine is dry wine to which wine spirits has been added, but which conforms in all other particulars to the standard of dry wine.

4. Sweet wine is wine in which the alcoholic fermentation has been arrested, and which contains, in one hundred (100) cubic centimetres (20° C), not less than one (1) gram of sugars, and for sweet red wine not less than sixteen-hundredths (0.16) gram of grape ash, and for sweet white wine not less than thirteen-hundredths (0.13) gram of grape ash.

5. Fortified sweet wine is sweet wine to which wine spirits have been added. By act of Congress, "sweet .wine" used for making forti. fied sweet wine and "wine spirits" used for such fortification are defined as follows (sec. 43, Act of October 1, 1890, 26 Stat., 567, as amended by section 68, Act of August 27, 1894, 28 Stat., 509, and further amended by Act of Congress approved June 7, 1906): “That the wine spirits mentioned in section 42 of this act is the product resulting from the distillation of fermented grape juice to which water may have been added prior to, during, or after fermentation, for the sole purpose of facilitating the fermentation and economical distillation thereof, and shall be held to include the products from grapes or their residues, commonly known as grape brandy; and the pure sweet wine, which may ibe fortified free of tax, as provided in said section, is fermented grape juice only, and shall contain no other substance whatever introduced before, at the time of, or after fermentation, except as herein expressly provided; and such sweet wine shall contain not less than four (4) per centum of saccharine matter, which saccharine strength may be determined by testing with Balling's saccharometer or must scale, such sweet wine, after the evaporation of the spirits contained therein, and restoring the sample tested to original volume by addition of water: Provided, That the addition of pure boiled or condensed grape must or pure crystallized cane or beet sugar or pure anhydrous sugar to the pure grape juice aforesaid, or the fermented product of such grape

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