Crushed Fruits and Syrups William Fenton Robertson University of Massachusetts Amherst
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University of Massachusetts Amherst ScholarWorks@UMass Amherst Masters Theses 1911 - February 2014 1936 Crushed fruits and syrups William Fenton Robertson University of Massachusetts Amherst Follow this and additional works at: https://scholarworks.umass.edu/theses Robertson, William Fenton, "Crushed fruits and syrups" (1936). Masters Theses 1911 - February 2014. 1914. Retrieved from https://scholarworks.umass.edu/theses/1914 This thesis is brought to you for free and open access by ScholarWorks@UMass Amherst. It has been accepted for inclusion in Masters Theses 1911 - February 2014 by an authorized administrator of ScholarWorks@UMass Amherst. For more information, please contact [email protected]. MASSACHUSETTS STATE COLLEGE Us LIBRARY PHYS F SCI LD 3234 M268 1936 R652 CRUSHED FRUITS AND SYRUPS William Fenton Robertson Thesis submitted for the degree of Master of Science Massachusetts State College, Amherst June 1, 1936 8 TABLE OF CONTENTS I. INTRODUCTION Page 1 II. GENERAL DISCUSSION OF PRODUCTS, TYPES AND TERMS AS USED IN THE TRADE 2 Pure Product Pure Flavored Products Imitation Products Types of Products Terms used in fountain supply trade and their explanation III. DISCUSSION OF MATERIALS AND SOURCE OF SUPPLY 9 Fruits Syrups and Juices Colors Flavors Other Ingredients IV. MANUFACTURING PROCEDURE AND GENERAL AND SPECIFIC FORMULAE 15 Fruits - General Formula Syrups - General Formula Flavored Syrups - General Formula Specific Formulae Banana Extract, Imitation Banana Syrup, Imitation Birch Beer Extract, Imitation Birch Beer Syrup, Imitation Cherry Syrup, Imitation Chocolate Flavored Syrup Chooolate Flavored Syrup, Double Strength Coffee Syrup Ginger Syrup Grape Syrup Lemon Syrup, No. I Lemon Syrup, No. II Lemon and Lime Syrup Orange Syrup Orangeade cx> Pineapple Syrup Raspberry Syrup ~~~ Root Beer Syrup ^ Strawberry Syrup ui TABLE OF CONTENTS (Continued) Vanilla Syrup Butterscotch Caramel Fudge Cherries Frozen Pudding Chocolate Fudge Ginger Glace Marshmallow Crushed Raspberries Walnuts in Syrup Pectin Emulsion CRUSHED FRUIT V. ARTIFICIAL COLORS USEC IB PRODUCTS TO REMEDY DIFFICULTIES EN- VI. SUGGESTIONS 36 COUNTERED IN GENERAL FACTORY PRACTICE 39 VII. CONCLUSION 41 VIII. BIBLIOGRAPHY I. INTRODUCTION Ten years of exparience in the crushed fruits and syrups field have given the author an opportunity to visit many plants engaged in the business, throughout a large part of the United States. Lack of specific information relative to many of the products has made it necessary to do much experimental work. This work consisted of gathering together innumerable formulas, deter- testing out the products on a factory scale, and Because mining the sales value of the finished goods. experimental work, technical development and research prone to con- are extremely expensive, manufacturers are practically tinue as they are rather than change. In new pro- every case in the development of new products, has been cedures and new materials, the manufacturer the retail forced into the development by pressure from are presented trade. The results of this experience might be a record in this thesis in order that there expand this field for those who wish to develop and the language of scientifically. This record is in way to put over the the trade, because there is no other yet show in some true simplicity of this material and of the present know- way the difficulties and limitation ledge. -2- II. GENERAL DISCUSSION OF PRODUCTS, TYPES AND TERMS AS USED IN THE TRADE The crushed fruit and syrup trade throughout the United States has a general language of its own, and in order that interested parties might gather full benefit from any discourse on this subject, it will be necessary to use that language, and to give explanations where they are necessary to make the text clear. The term "crushed fruits and syrups" is used hit or miss and may be found to mean different things middle in different localities. Through parts of the make west this term will include everything used to South sundaes and sodas at a fountain, whereas, in the and the oomwon expression is "crushed fruits, syrups in gen- sauces." Here in the Eastern United States, put up In eral, "crushed fruit" refers to all products Thus the wide-mouthed jars for soda fountain use. following are accepted as crushed fruits: Crushed Pineapple Cherries Crushed Strawberries Butterscotch Crushed Raspberries Caramel # Crushed Peaches Caramel Glaoe Fruit Salad Bittersweet Frozen Pudding Marshraallow Fudges above listed It is obvious that bokis of the but come under products have no connection with fruits one heading by common usage. -3- The term "syrups"' throughout the country generally is applied to all produots that are common- ly marketed in narrow necked bottles or jugs and that will flow readily, such as, all fruit syrups, chooo- late and cocoa syrup, and all flavored syrups such as coffee, vanilla, etc There are a few, perhaps twelve to fifteen, large manufacturers of crushed fruits and syrups, and thousands of small ones. The competition in this field is very great, and prices are now such that manu- facturers must be efficient and careful in order to succeed, whereaB, but a few years ago a wide margin pre- gave a large profit to those thus engaged. The me- sent situation has been developed by the customary company thod of secret formulae manufacturing. Each and key has a formula book kept carefully under lock In and accessible only to the foreman and "ooster". ever this book has been transcribed all the formulae and yon. used and all that could be gathered from hither and contain As a general rule, the books are well thumbed information. much obsolete as well as borrowed and stolen any means too low to No cost was considered too great nor of these books gather a competitor's information. Many supposedly not have been written in a code of the writer sodium benzoate legible to anyone else. For instance, s , 4- Keeper, might be written as B/S, Benz, Soda, Benny, of all or in many other different ways. In spite least one this secrecy eaoh house claims to employ at man capable of duplioating any other manufacturer* re- goods in a day or two, so that much of the seoreoy absurd. lative to formulas and manufacturing methods is There is a standard list of products that very might be copied from any price list and runs composite of close to the following, this being a seven of the country* s best manufacturers: Crushed Fruits ftnWWOTttatad Fruit Svruoe Whole and rtfl.na.na Butterscotch Mret Beer Caramel Fudge Cherry and Cherryade *nd Broken Chocolate Syrup, S.S. & D.8. g^riSlferries, e Chocolate Fudge Cocoan°lrt Frozen Pudding Sauoe Fruit Salad Grafe and Grapeade Lemon and Lemonade 2iESL?i£S Lemon and Lime Srangfpdapple Crushed and Orangeade ~s S32J. ; Crushed t a Pineapple, Pineapple Crushed Syrup Raspberry Punch strSwber?y, Crushed Raspberry Strawberry, Whole Beer Root Strawberry, Whole and Broken Vanilla are those to be The above lists of products include the so-called generally considered and do not puts out one or more specials. Every manufacturer "specials" which he considers himself exceptionally qualified or situated to produce, and lists them as such. Pure Products According to law and general acceptance, without "pure" products are those made of pure fruits ex- extracts or fillers, fillers being considered as in- cessive sugar, pectin, Japanese Gelatin (Agar), syrup. ferior fruits, ooooa for chocolate and corn Pure Flavored Products law "Pure flavored products," according to in almost and general use, are those products made up flavor from the any fashion but which derive their These flavored same materials as pure products. fruit extracts; products contain such materials as true orange, lemon and the various essential oils such as which may contain lime; and cocoa and other products small quantities, that pure juices or flavors but in thirty-three and one third is, less than the required par cent. Imitation Produots any product This classification is given to or fruit juice, or made up without the use of fruit rather than true flavors. which contains imitation flavors . -6- Types of Products Fountain products regardless of purity may crushed be readily divided into a few types, i.e., and fruits, fruit syrups, sauces, flavored syrups toppings. Terms Qsed in Fountain Supply Trade and Their Explanation terms There is a special trade vocabulary of if not ex- which might lead to considerable confusion plained. Some terms are defined below: canned Fruit generally refers to fresh fruit, from cold pack or fruit drained, the solid material dried fruit. frozen fruit, raisins, citron or liquid Syrup means any sugar and juice of nature above 13 degrees Beaume. syrxip Juice refers to any fruit juioe or under 12 degrees Beaume fruit fine granu- Sugar is considered to be lated sugar. solution made Benzoate usually signifies a sodium benzoate in water by dissolving two pounds of with water. Sometimes and making it up to one gallon benzoate. it may mean dry sodium . Keeper, benz., soda, benny are synonymous terms for benzoate of soda, either as a liquid or dry. Rook Candy syrup designates a syrup composed always of pure sugar and water, often benzoated, but cold. of 36 degree 3ea\une, most frequently made up Simple syrup means a syrup oomposed of pure same Beaume sugar and water, often benzoated, but of the is usually as is the general factory practise. It degrees made up hot. Some plants have all syrups 34 still use 36 Beaume, some 35 degrees Beaume and some degrees Beaume. Seven Pound syrup is a syrup oomposed of make a gallon. seven pounds of sugar and water to made Fruit acid usually refers to a solution acid in water and by dissolving three pounds of citric making up to a gallon. thermometer Glass while usually meaning a hydrometer and the term is may often refer to a Beaum* same plant.