of Agric.)
The advisability of adopting new definitions and standards for molasses and for several egg products was considered by the U. S. Food Standards Committee at its April meeting held in Washington recently, according to W. S. Frisbie, Chairman.
The Committee invites criticisms and suggestions on the proposals from food officials, consumers, and the trade.
Communications should be addressed to the Food Standards Committee, Federal Food and Drug Administration, Washington, D. C.
The proposed definitions are: New Orleans Molasses, Table Molasses, is the product which remains after separating sugar from the clarified and concentrated juice of sugarcane.
It contains not more than 25 per cent. of water, not more than 6.5 per cent. of ash, and not less than 62 per cent. of total sugars (sucrose plus reducing sugars ').
Cooking Molasses is the product which remains after separating sugar from the clarified and concentrated juice of sugarcane.
It contains not more than 25 per cent. of water and not less than 58 pe; cent. of total sugars (sucrose plus reducing sugars I).
I&&d Whole Eggs, Mixed Eggs, is the product obtained by separating the edible portion of eggs from the shells.
It is commonly a uniform mixture of the white and yolk.
Frozen Egg is the solid product obtained by quickly and completely 'freezing liquid whole eggs.
Dried Egg is the product obtained by evaporating the water from liquid whole egg. It contains not more than 7 per cent. of moisture.
Egg Yolk is the product obtained by separating the whites from the yolks in the commercial process of egg-breaking.
It contains not more than 12 per cent. by weight of adhering white.