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Las diagrammas suivants illustrant la m^thoda. 1 2 3 1 2 3 4 5 6 ■ A 1w|/| J ^ ir:! 1 LABORATORY Of THE INLAND REVENUE DEPARTMENT OTTAWA, CANADA BULLETIN No. 365 CARAMELS 17467—1 ■tf ii'Mi t NOTES AND COMMENTS. Under this heading;, aa occasion arises, the Bulletins issued by this Department will contain, as an appendix, such comment as may seem necessary or advisable upon matters relating to the wortc of the Department in connection with the administration of the Adulteration Act, the Fertilizers Act, the Feeding Stu£fs Act or this Proprietary Medicines Act It frequently happens that correspondents ask information regarding the aboTe Acts, of such a nature that the matter in question possesses general interest, and oommeiit upon it would prove acceptable and useful to others than the immediate questioner. In such cases the reply may find a place iu these columns. For con- venience of reference these notes will be numbered in series. A. McGILL, Chief Anahl'i- 17427— IJ li mi LABORATORY OVTHB INLAND REVENUE DEPARTMENT OTTAWA, CANADA BULLETIN No. 365 CARAMELS ii; Ottawa, March 12, 1917. fii J. U. VlHOENT, E»q., KO, Deputy Minister of Inland Revenue. Sm, — In Bulletin No. 346 (published in July of last yeai') I drew attention to the alleged extensive employmcut of puraiiin as a stiffener in the torm of candy sold a* Chooolates. Seven samples of the 151 8am])le8 therein reported were found to contain paraffin; but the amount was not determined. Concerning paraffin as a component of a food product I made the following statement : — , " The National Confectioners' Association of the United States, issued a Food Law Circular under date May 20, 1913, containing a list of substances prohibited in confectionery, among whinh appears paraffin. The food laws of Illinois, Nebraska and Utah, specifically forbid the use of paraffin in candy ; and those of many other States are interpreted in such a way as to condemn its use. It is certain that so-called paraffin or paraffin wax is wholly without food value; is quite indigestible, and is not a normal component of any natural food materiaL Its melting point (about 54-5''C. = 130-1° Fah.)is so high as to keep it solid a* the body temperature, and being quite insoluble in the digestive fluids, it is conce: able that serious results might ensue from its presence in foods consequent upon mechanical disturbances." Several correspondents have claimed that, while paraffin is occasionally employed by manufacturers of the cheaper grades of so-called Chocolates, it is much more largely used in that form of confection known as Caramels. It was considered desirable to ascertain the facts of the case, and in consequence a collection of caramels was ordered in October and November of last year. Th» report, dealing with 110 Mmple* may be lummarifed m follow*:— Caramelt oontaiaing no paraffin 80 Munpki. " " traceii only 8 " * " lew than 0-6 per oent 8 " * " more than "5 per cent but leia than lu percent 1* " " " mure than 1 pt>r cent 81 " Total 110 Of 61 Mmples wliich contain above 1 per cent by weight of paraftn, tlie robioined table gire* partioulara : — From 1 to 2 per cent paraffin 83 aamplea. M 9 " 8 " " 12 " « 8 " 4 " " 10 " M 4 " 6 " " 6 " « 6 « 6 " " " « 6 " 7 " " 1 " Total 51 We have no direct legislation against the use of paraffin in candy. Whethw or not the amounts above indicated can be regarded as harmful to health is a matter for very careful consideration, and will be duly investigated. Since writing the above I have received the following expreasion of ofMiikm from Dr. A. D. Blackader, Profeesor of Pharmacology at MoGill College, Montrcal, and Medical Adviser to thia Department. " It is a subject to which my attention had never been previously dra^n, and I have taken time to consult my oonfrirea and made enquiries from all whom I thoo^t might give me an opinion. The answer I received from most of my ix)afi*Tea waa to the effect that in amount ao small as 1 per cent it was nut likely to !< any harm. one might even say 3 per cent, but that in larger amounts there wa» a po«i».ble riA in persons or <'hildren who consumed large amounta of candy In his very recent volume on Pharmacology f '016) f^ iman sta* , that paraffin is harmlese, ill-refined paraffin may give rise to toxic symptoms. Any impu ill the paraffin need for earamds may do harm in several ways. Care thesefi re n. ^ be taken that only pure paraffin is employed. If the paraffin i« pure, and it. «■■*«* does not exceed 1- per cent I do not think its employment can do harm. Tlie ^* objections to it is that it is of no use a» a food, and in candy may be regnrrl an adulteration." In the meantime I would respectfully advise publieation of this report as BuL No. 365. I have the honour to be. Sir, Your obedient servant. A. McOILL, Chief AiuOftt. 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