Artificial Colouring
BKITISE ANALYST'S COMPLAINT. LONDON, March 15. New methods ot food adulteration by "persons possessed of an inventive genius worthy of a better cause," are complained of by Mr A. B. Tankard, City Analyst for Hull, in an official report issued by the New Zealand Dairy Produce Board. "The artificial colouring of winter butter," he says, "which in most European countries is usually verv
pale in its natural state, is undesirable, because it deceives the buyer as to the nutritive value of his purchase. It is becoming more and more certain that such artificial colouring is objectionable, since natural butter has a colour which is a definite index of its vnluo as regards certain Tipochromes’ which are believed to be related directly to the vitamin A content of butter." Another recent innovation, Mr Tankard says, is the addition of diacetyl, which gives a rich aroma to butters deficient in this respect. "A butter which has deteriorated,"
states the analyst, "may be treated by this means to give the impression that it is a fresh product.” He urges that in the interests of the consumer all such practices should be prohibited by law
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Bibliographic details
Manawatu Times, Volume 60, Issue 92, 20 April 1935, Page 12
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193Artificial Colouring Manawatu Times, Volume 60, Issue 92, 20 April 1935, Page 12
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