FOOD MANUFACTURE

Vol. XX, No. 12 December 1, 1945

Science and the Press Apart from reporting news of general scientific progress, this was done by features and by talks. rT'H E matchmakers trying to arrange the mar- It would be premature to attempt any more than * riage between science and press publicity are a summary of the different angles of view7 ex­ far from unanimous as to the methods best to be pressed by the experts quoted above. There is em ployed . marked disagreement whence the initiative should On the medical side the suggestion is for that come— whether from the press or the scientist. If profession to “ develop news sense and to co­ from the latter, the desired combination of apti­ operate with the well-educated men that Fleet tudes might be realised by a special syllabus in Street can provide.” In short— to learn journalism. scientific training and the creation of a new degree The establishment of a Guild of Science Writers, and therefrom a new profession of scientific jour­ whose members would hold some scientific quali­ nalists. As things arc at present the scientist fication, is recommended by Mr. William E. Dick, cannot be blamed for his lack of journalistic e d ito r of D iscovery, and we are informed that this technique. The records of his work must inevitably has gained considerable approval. consist of stark facts, tables of figures, etc., in­ At a recent meeting of the members of the Lon­ herently unsuitable for the layman, and the tech­ don and south-eastern counties section of the Royal nique of writing for him (perhaps it would not be Institute of Chemistry, Dr. 0 . .1. R. Howarth, inappropriate to ask what this technique is) must secretary of the British Association for the Ad­ be acquired. Doubtless the meetings between the vancement of Science, said that there is increasing scientists and the publicists will enable this point public, interest in science, but neither science nor to be thrashed out. the press is as yet making adequate provision for this. Few journalists knew about science and few The attraction of attention, the holding of in­ scientists could write for the layman. Unlike the terest, and the leaving of a lasting impression, other opinions quoted above, Dr. Howarth took the attributes of exhibitions in favour of which Mr. view that the initiative should come from the press. Brown spoke, must be qualified by the compara­ Exhibitions provide the most satisfying form of tively limited number of people attracted by them. publicity media, was the opinion of Mr. O. F. There can be no widely diverse opinion as to the B row n . value of films as a publicity medium. The refer­ The film as a medium for spreading news of ence to the conference on scientific films published science was outlined by Mr. George A. Jones of the in this issue will give some idea of the activities Scientific Film Association. Scientists may note connected with the use of the instructional film. with a wry smile his remark that “ films could We come finally to the role played by broadcast­ even be of value to scientists themselves, bringing ing in disseminating scientific knowledge to the home to them the wider part which they played in million. After considerable enquiry we failed to affairs.” His proposal for regular informal meet­ find one layman who listened to the recent talk on ings of scientists and publicists is one which “■ White Bread or Brown ” between the Radio promises to be realised. Doctor and Dr. Kent-Jones. The B.B.C. is making Stating that the B.B.C. accepted the responsi­ a valiant attempt in such programmes as “ Your bility of presenting science to the citizen, Mr. Questions Answered,” but until the ground has Vincent Alford, acting assistant director of talks, been better prepared, a good deal of the seed sown claimed the ability of broadcasting to share in will not fructify. the interpretation of the expert to the less expert. The whole problem is a long-term one involving December, 1945 423 more teaching of science in the early stages of The committe has now issued its report and education, together with the increased use of the places the chief blame for Scottish decline on the means discussed at the Institute’s meeting, by policy of fishing near and middle waters while the scientists trained ad hoc. Hull owners built powerful modern vessels which fished far waters. The committee sees no point in the Scottish industry building any great number of new vessels for near or middle waters, which are Instrumentation of British Industry already overfished, but urge that a certain number The speech made by Sir Frank Smith, President of powerful vessels be built to fish the far wpters. of the Institute of Physics, in opening a joint con­ (This is actually now being done, several large ference of that Institute, the Institute of Chemical modern Diesels being under construction at Aber­ Engineers, and the Chemical Engineering Group deen). It is suggested that a Government subsidy of the Society of Chemical Industry, stressed the might be required, but owners in Aberdeen have use of instruments in different branches of scien­ indicated that they can find the finance for this tific and technical activities. The importance of purpose, although loans would be acceptable. such instruments is not sufficiently appreciated The investigation disclosed that SO per cent, of either by industry or the Government. Without Aberdeen trawlers and 82 per cent, of Granton the use of instruments in the first place such re­ trawlers were over 20 years of age and were either sults of research as radar and the atomic bomb ageing or obsolescent. It is urged that the White could never have been achieved. Fish Commission should be revived with powers to Nearly every big advance in industry is the re­ license boats, to space landings and sailings, and to sult of knowledge obtained by the use of a new amalgamate or otherwise reduce the large number instrument; the history of the steam engine shows of operating units. The creation of a ratio of that it was the direct result of a study of the foreign landings is also urged, as there is, the com­ b a ro m eter. mittee believes, a strong case for such a policy. The main objective of the conference (said Sir That ratio should be on a monthly basis to pre­ Frank) was to urge upon the big industrialists of vent the foreigners from piling up a total over some this country the need for increased instrumenta­ months and then killing the market by dumping. tion of their industries. The need to pay greater attention to freezing and The Government is urging that we should be cold storage is emphasised. more scientifically-minded, and it has stated with no lack of emphasis that we must increase our export trade. Speaking of the people of the United States in this connexion, Sir Frank said that they A Multi-Purpose Meal believe that their industries are more efficient than As a proposed means of contributing to the feed­ ours. There is little doubt that they accept changes ing of Europe, Dr. Ilenry Borsook, Professor of more readily than we do. There is enthusiasm for Biochemistry, the Institute of Technology, Pasa­ things which are new, and there is a readiness to dena, has worked out what he calls a multi-purpose accept standardisation for a period when mass-pro- meal. The list of his objectives is too long to re­ duetion of a new article commences. We can learn produce here, but palatability, good appearance, much from the United States in instrumentation. conformity with dietary laws of all nations, ease There is a host of articles not hitherto mass- of cooking, good keeping properties, and low cost produced in this country to which this method are among them. It is intended to be a one-dish woidd readily apply. To do this cheaply, and at meal, satisfying for four to six hours. the same time make the articles attractive, big The characteristics of the meal were determined industrial units and the control of manufacturing by the necessity of providing protein of high bio­ operations by instrumentation are necessary. logical quality at as low a cost as possible. To provide this soya grits were chosen instead of soya beans, because of their higher protein value, their superior flavour, and quicker cooking. In addi­ Fish Industry Criticised tion to soya grits, the meal contains dehydrated Criticism of the Scottish fishing industry is con­ potato, cabbage, tomato, onions, leeks, parsley, tained in a report just issued by the Scottish Coun­ and herbs. cil on Industry, which established a White Fish Calcium is provided by calcium chloride and Committee to investigate the position in this im­ vitamins A and I) (from fish liver oils), and vita­ portant food industry. The White Fish Committee min B,, riboflavin, and niacin amide added. was established by Mr. Thomas Johnston, when The lack of fat is the one deficiency of the multi­ Secretary of State for Scotland, to investigate the purpose meal, but is to be added when cooking. position resulting from a decline of Scottish white 12J oz. (dry weight) of the meal, 10 oz. water, and fish landings at a time when English landings had 1 oz. fat make one meal. increased by 50 p er cent. Dr. Borsook has taken much trouble in making 424 Food Manufacture analyses of the meal, not only taking out figures u n til 1845, when the first blitz or blight of the for its own constituents but those of its combina­ fu n gu s Phytophthora infestans brought disaster. tions with added foods, such as beef, peas, pota­ It is believed that a million died of famine and toes, and milk. disease; that a million others took the emigre’s In his description Dr. Borsook exhibits great en­ trail— like the unfortunate millions on the roads thusiasm for his product, especially for meeting of Central Europe to-day, millions migrating to food emergencies in Europe, although he is careful some land or other, offering, it is hoped, a bare to add that he does not mean that the sending of sustenance. The theme of Dr. Salaman, with its meat and dairy products overseas would not serve high lights like the potato’s virtues in vitamins C, a useful purpose. His point is, however, that it B,, and B., complex, with its dark shadows telling would be possible to discharge obligations to the of those bloody sacrifices to the potato spirit of the people of Europe without sending any of these primitive, and of those years of famine : all this foods, and, as he says, as far as meat products are will indeed surprise Mr. Everyman, hitherto be­ concerned, the necessity has to be faced now*. lieving the national encyclopaedia’s dictum that the potato is “ a useful if dull article of food.”

Apostle of the Potato In a contribution to A New Biology, reviewed in Nutritive Quality of Wheat Proteins this issue, Dr. Salaman, that distinguished re­ That wheat is an important food and protein * search worker and F.R.S., has succinctly conveyed source is demonstrated by the fact that 30 per to the layman the dominant role played by the cent, of the total protein of the American diet was potato in man’s economy. Fiction is indeed out­ derived from wheat in 1941. bid by this account of the grim struggle for exist­ Within the limits of the method employed, a ence on Andean slopes 12,000 ft. up or more. paper by E. L. Hove, Ł. E. Carpenter, and C. G. Those primitives gained their foothold, cultivated H a rre l (Cereal Chemistry, X X I I , 4, 287) shows the frost-hardy species, made chuiio as their first essay comparative distributions of the better quality in potato dehydration, and bartered part of their wheat protein among the various products of the harvest in trading with settlers on the arid coastal milling process, and the supplemental value of cer­ plains. “ The Potato— Master or Servant?” : it is tain plant proteins to patent flour and whole an appropriate title, whether applied to those wheat. In periods of shortage of good quality early days in South America or to the more recent animal protein, both for man and animals, such era in Ireland, when dependence on the potato data should be useful in planning a better and was the sole means of staving off starvation. As more efficient utilisation of the plant substances in transporting vanadium ore after the brothers which show good protein quality. Flannery first found it high on Andes, or as in Using the rat growth method with ad lib itu m carrying silver from the great Potosi mines, the feeding, representative fractions from the milling tale becomes even more picturesque with the of commercially blended hard spring wheats were llama, one of the first domesticated animals, being assayed for protein quality. Commercial feed called in as beast of burden for potatoes along the samples of various plant protein concentrates were trade routes. The Potosi mines, too, come into similarly assayed and detailed results given. this saga, for they were worked on slave labour sustained on chuno, from the sale of which the middlemen made their fortunes. The New Wages Council Act, 1945 The Wages Councils Act, 1945,'provides for the formation of Wages Councils, based on the old 1845-6 F a m in e, Trade Boards, but with alterations and additions, Dr. Salaman’s essay serves also to recall the big the fundamental alteration being that under the disaster in Ireland of 1845-6 . Whereas on this side Trade Boards Acts only trades actually mentioned of the Irish Sea the potato had made little head­ in the Acts and Orders came within the Acts, way, except in Lancashire and parts of Wales, the while now a Wages Council can apply to workers Irish found in it a complete food when supple­ in and of any trade or industry, whether these are mented by the little butter and milk usually avail­ engaged in manual or clerical w'ork. able on smallholding and farm. “ The shape of A Wages Council can be established in certain men’s lives was literally fashioned by the potato; circumstances by the Ministry of Labour. The it took the place of money and dictated the size Ministry can refer other cases to a Commission of and tenure of their holdings.” In the insanitary Inquiry (formed under the Act) to decide whether Irish hovel, shared communally with a cow, a pig or a Council is considered necessary. Terms of refer­ two, and a few chicken, this lazy, poverty-stricken ence would be to the adequacy of the existing existence went on, with the cauldron of potatoes machinery, if any, regulating conditions of em­ perpetually replenished on the hearth. It w'ent on p loym en t. December, 1945 425 Applications can also be made by certain con­ I t was expected that Some vitamin A would be ciliation bodies and jointly by organisations of em­ lost by oxidation during the emulsification process, ployers and employees who are concerned in the and the results showed that this loss amounted to settlement of remuneration and employment con­ approximately 10 per cent. No oil separation d itions. occurred in any of the fortified samples— not even Where a Wages Council is formed, it is respons­ in the one fortified with low-potency stockfish liver ible for proposals as regards remuneration and oil, which amounted to 2 per cent, of the cheese. can propose holidays with pay (now for more than The tests showed that the undesirable pungent fish a week, the limit before this Act), these proposals flavour of the crude oils was completely hidden ex­ being eventually translated into Wages Regula­ cept in the sample containing low-potency stock­ tion Orders. A point of importance is that the old fish liver oil, in which case a suspicion of fishy Trade Boards fixed a “ minimum rate of wages,” flavour could, with difficulty, be detected. a Wages Council a “ statutory minimum remunera­ tion,” this change giving a legal right for a Council to fix a guaranteed weekly wage if the Council so desires. Z o o D ie ts With modifications, the Control of Employment One sign of return to riorrmil days will be the and National Arbitration Order, 1940, is continued reappearance of those travelling menageries of the until December 31, 1950, the real principle re­ Continent, which have almost vanished, and the tained being that where terms and conditions of expansion of exhibits in our own Zoological Gar­ employment have been settled by negotiations be­ dens. Already lion cubs are being collected in tween employers’ organisations and trade unions, Africa for the former, and offers of additions being those terms and conditions (or others not less accepted for London’s zoo. Such a return to favourable) must be observed by any employer of peace-time conditions will depend, however, on the same trade or industry in the particular food supplies, a problem perplexing enough in days district. of plenty with inmates ever subject to the strangest of fads or fancies. Tigers and lions must have their joints of horse flesh from the zoo butcher’s shop, which on warm days attracts so many blue­ Fortification of Cheese bottles— duly entrapped as the very thing for the Experiments in the fortification of pasteurised palate of some species! But what of the ele­ cheese with crude fish liver oil have been carried phant, at one time fed by his m a h o u t with piles of out at Zwartberg by the South African Govern­ oat-cakes, with salted raw rice, greens, and sugar, ment. The oils used were stonebass, shark, and and later accustomed in London and Whipsnade to stockfish, and were added during the emulsification a mere daily ration of 200 lb. hay, corn, and roots, process, the degree of fortification aimed at being plus innumerable buns, biscuits, and bananas 4,000 to 5,000 I.U. of vitamin A per ounce of offered as dessert by his admirers ? A large zoo cheese. The stonebass oil, which is the richest requires hundreds of pints of shrimps for the known natural liver oil, was diluted with arachis flamingoes; thousands of eggs, thousands of pounds oil. of fish, of evaporated milk, oranges, lettuces, Some of the cheese fortified with stonebass oil bananas, and even odd consignments of dehy­ was packed in hermetically sealed tins, and some drated flies. Occasionally our animal friends give was wrapped in tinfoil in ounce packages. The something in return, like the tiger cutlets and ele­ whole was stored for eight to twelve months at phant steaks (at 34 shillings a pound!) consumed 85° F. The cheese in hermetically sealed tins was during the Siege of Paris; or like an occasional quite sound even at the end of the year. It was ostrich egg in more recent times, an egg blown very uniform in colour and texture and of excellent by force-pump into a large basin to be divided flavour, which was stronger and more mature than amongst the keepers’ families. But against this in freshly made cheese. One tin was stored for a occasional lend-lease must be set not only the further two years, when the flavour was still lavish supplies already mentioned, but special diets stronger. The ounce packages showed superficial like the baby snakes fed via pipette with raw egg; deterioration due to disintegration of the tinfoil, or those pandas ignoring all offers in experiments but the cheese was of good flavour, though rather to find their customary food and turning with tough as a result of loss of moisture. relish to bread and milk never encountered before. The cheeses fortified with shark and stockfish To be added, too, are those consumptions due to ■ liver oil were packed in vent-top lacquered cans, curiosity: like the baby walrus which consumed with tinfoil liners, and stored for five weeks at the coat-tails of its owner while en ro u te to 98 ° F. This pack was unsatisfactory. At the end Regent’s Park; or those ostriches which swallowed of the storage period mould and discoloration had keys and coins, bus tickets and match stalks, part set in at the surface of the cheese, though the in­ of a necklace, three gloves, plus a pencil, a comb, terior was sound and of excellent flavour. or a film spool or so to- vary the diet. 426 Food Manufacture The Story of FAO

■“ W hether FAO amounts to anything depends on what use the Governments and peoples make of it,” said Mr. Pearson, Chairman of the Conference which ended at Quebec on November i , after delegates of 36 nations had agreed on a programme for achieving the goal of banishing hunger and want from the world.

F. LE GROS CLARK, M.A.

T is not the purpose of this article to examine the member that the organisation is itself conceived as Iconstitution of the new international agency a part of the more inclusive structure of World known as the Food and Agriculture Organisation Security, and that its success depends in great (FAO); those who wish to study its constitution will measure upon the financial arrangements and the find it published with an ample commentary in the various commodity agreements to which the coun­ papers issued from the secretariat. It is of more tries of the world will be committed. The whole immediate interest to ' ask why the organisation system will have to be a complex one; and, at the should have emerged in its present shape at this time of writing, its diverse organs are still sus­ stage in our social and economic development, pended in a kind of fluid solution within the limbec what were the movements that preceded it, and of maturing and contending policies. what chance it has of fashioning a “ freedom from want ” economy in a suffering world. Let us, in Social Trends brief, review scientifically the whole historical and Let us for the moment examine the social trends social conditions of FAO. For we shall obviously that have been leading for the last twenty years have to adapt our practices in some measure to towards the conception of an international body of this novel and pervasive institution. this nature. We have to realise that every discussion upon Functions of the FAO food tends to shift fatally into a discussion mainly upon agriculture, and that for the obvious reason During the whole period of its growth, under the that the producer of food and farm commodities is interim commission established at Hot Springs in an economic unit, whereas the consumer of food is the early summer of 1943, it has had to moderate merely a member of the human race. Most govern­ such claims as it might have advanced to be an ments are concerned with farm prices and with the operative body. Its functions seem at the moment condition of their primary producers; and in the to be little more than advisory. But anyone who last twenty years their concern has deepened as the offers advice to-day must be in a position both to world market in primary products became less collect and to publish all the relevant facts and and less secure. The motives that have impelled statistics; and an organisation that deals in hard governments to their interest in the soil and those facts and figures has at least some chance of get­ that labour on it have varied from region to region. ting public opinion behind the advice it offers. No In some instances the country’s economy is based one can say as yet what will be the decisive forces on the export market in farm products; in others at work in forming the policy of the organisation, the peasantry compose a large proportion of the but there has, of course, been some discussion on country’s population and may be looked upon as the matter. L. B. Pearson, the Canadian chair­ its basic source of man power; and in countries man of the interim commission, remarked in one least affected by agriculture the farming com­ place on the importance of the Director-General. munity represents at all events a voting force in “ He can,’" he said, “ either mould FAO into a the constituencies. respectable fact-finding body, following discreetly in the rear of world opinion, or into a dynamic force, clearing the road towards a better fed and Science of Human Nutrition healthier world,” and he added some reference to Whatever influence the emergent science of the contrast between a supply truck and a bull­ human nutrition may have had upon governments dozer. This is true enough as far as it goes; and, over the last decade or so, the facts are inescapable. as Pearson himself suggests, anyone who had ex­ That science has been effective only where it has perience of the workings of the League of Nations been assimilated into the movement among the or of the International Labour Organisation will farming communities of the preponderantly agri­ look closely into the organic structure of the new cultural nations towards an expansion of the market body. But no part of its structure is really of for primary, products. By the early ’thirties the greater value than any other; and we have to re­ problem had been fairly well defined. The depres­ December, 1945 427 sion was fundamentally one that affected the could mistake the political meaning of this; and in primary producers; and the problem of foodstuffs the issue it not only forced back the Continent that found no effective market could be solved from a diversified towards a relatively cereal and either by a systematic restriction of production or potato type of diet, but deprived the overseas grain by a systematic expansion of the market itself. producers of their natural market. As McDougall Most of the commodity agreements then attempted and the American writers had suspected, the evi­ had a restrictionist basis. A basis of this kind was dence of consumption surveys began to show fairly (he simpler technique to adopt, because it could in conclusively on what a low-grade diet much of theory be operated by each of the contracting Central and Southern Europe was subsisting. It parties and it implied only a measure of agreement would be too much to say that the war has been between a limited number of producing countries. fought to make these regions a secure market for The risk was that it would never work in practice overseas cereals and sugar, but the prevailing tone and that even in a single country it was extremely of some of the American commentaries suggests difficult to apply. No farmer wants to limit his that there will be a strain of disillusion if the war cropping plans; and if some method of expanding does not have at least this outcome. the consumer market could be discovered every­ one would have been relieved. European Nutrition Policy It was not entirely a matter of chance that the There was nothing medically improper about the first positive proposal came from Australia. A re­ proposal, even if the motive power behind it was striction in the output of wheat, sugar, and other mainly agricultural. Someone had to form the farm products was of no value to Australia, whose pressure group, and plainly the physiologists and farm economists, it may be noted, moved freely medical men, who supported the nutrition policy, in British and American scientific circles. In both were in no sense a large and organised economic these countries there had already been some effort body within any of the nations. Only by per­ to dispose of milk and other surplus products along suading the Central European farmer off cereals the channels of relief or through special devices and sugar beet and on to dairy husbandry and such as the subsidised provision of milk to school stock rearing was it practicable to raise the physio­ children. Schemes of this nature were, of course, logical value of the average European diet. developed further in the following years, particu­ Naturally the reformist school came in for some larly in the United States, but they had only criticism from the food interests, as did their col­ internal application and were of little immediate leagues in the States. Tolley, for example, later use to countries with a large exportable surplus. to take charge of the Agricultural Adjustment Ad­ Their benefit to the farming communities was, how­ ministration in that country, found himself during ever, tolerably clear, and they had, moreover, the the early ’thirties in conflict with the dairy interests advantage of possessing a strong medical and social over his policy of diverting surplus fodder to an appeal. Were not the ill-nourished and the unem­ increase in milk production. The problem grew ployed having some of the foods they needed ? somewhat complex, as it usually tends to do in farming affairs, where the interests of diverse com­ Australian Views modities have to be reconciled. There is always The movement in Australian thought is usually the question, what will happen to the meat pro­ associated with the name of F. L. McDougall; he ducer if a certain policy is followed through with should have credit for the leap in human affairs wheat, or what will happen to pigs where the level that was expressed in the concept of a “ marriage of milk production is to be raised? More especially oi health and agriculture.” Bruce, the High Com­ in the ’thirties there was the doubt whether one had missioner, taking his brief from McDougall and en­ best leave the partial security of a restricted output riching it from his own store of experience, laid for the experimental chances of a surplus disposal before the League Assembly in 1935 the proposal policy. to relieve agriculture of its excess output by direct­ ing the products into the stomachs of the underfed The Hot Springs Phase communities. The result of this intervention was When the Hot Springs phase of the movement the establishment of the mixed committee, which came in 1943 and was succeeded by the long dis­ subsequently published a series of reports. pensation of the interim commission, it was evident McDougall’s argument was mainly directed toward that discussions were permeated by this same fatal the European market; Asiatic impoverishment was bias toward the producer aspect of the problem. at that time admitted readily enough, but there The conference at Hot Springs was naturally con­ was little precise knowledge, and the mixed com­ veyed to its gathering place from the four winds mittee concentrated such as there was into a few upon the prevailing ideas about an economy of pages of its final report. As far as the large over­ abundance, freedom from want, the ill-fed and ill- seas wheat, maize, and wool producers were con­ clothed half of the human race, and all the rest of cerned, the perverse feature in the European it. McDougall, Tolley, and their friends had been economy was its turn to self-sufficiency. No one insistent in Washington during the autumn of 1942

428 Food Manufacture that freedom from want of food ought to be recog­ been looked upon as impracticable even less than a nised as the most important of the freedoms for decade ago. which the world was craving. No one was pre­ There is thus a slow revolution in ideas at work pared to deny it, and in any case food was a matter among the farming populations of the world, and that could be discussed concretely and submitted to this revolution both found its expression in the precise statistical treatment. But the outcome of it movement that has culminated in FAO and drew was that the whole range of farm and plantation fresh vigour from that movement as it passed from products was ultimately assimilated into the scope stage to stage. We have now to consider what of the projected organisation, and it began to further currents of restless human thought were spread over fibres and forestry and, logically contributing towards the complex mixture of enough, to fisheries. As far as the soil and the theories and plans that make up the nature of the products of the soil are concerned, it seems likely new organisation. They intertwine and commingle that the organisation will have to embrace them all. over a period of twenty years, but they finally Patently, if the problems of soil conservation, for meet in this attempted synthesis. instance, had to be studied (and this has become (To be continued) a matter of deep interest to several governments), then it was impossible to exclude such subjects as afforestation or the use of soil-conserving crops whether for food or industrial purposes. If the well-being of farming communities was to be con­ Control of Pasteurisation sidered (and no one ventured to evade the problem T h e recent paper* on Temperature Control in Milk once it had been raised), then it was impossible to Pasteurisation by Mr. R. A. Hill, B.Sc.(Eng.), was concentrate merely upon the food-producing popu­ divided into three main sections dealing with (i) milk lations and to ignore those to whom wool, cotton, pasteurisation and legal requirements; (2) old and new. and jute are rather more than matters of negligible types of pasteurising plants used in the dairy industry; significance. and (3) the types of control instruments necessary, par­ ticularly those designed to assist in ensuring that the legal standards are at all times maintained. Farming Economics The author describes the early so-called “ holder It might be suspected that the new organisation system ” using a pasteurising temperature of 1450 F. was in danger of being swamped by farming and a holding time of 30 minutes, and also a typical economics. A few American observers have marked lay-out for the latest type of plant, known as the the drift in that direction. “ What we are in pros­ H.T.S.T. pasteurising plant, in which the milk is pect of getting,” remarks Professor J. D. Black, heated to 162° F. and held for 15 seconds. The instrumentation of milk pasteurising plant can of Harvard, “ is a foundation laid for an enduring be traced from the commercial application of the pro­ all-inclusive agricultural organisation that also con­ cess in this country some twenty-two years ago; the cerns itself with the consumption of agricultural proportional type of controller, with or without relay products and the resulting effects on health.” But operation, was the only kind then being produced there have been other movements in social thought seriously at a reasonable price. playing their part, and we shall have to estimate The problem of control of the holder and short- their importance. For the moment it is as well for time systems is contrasted by the author in detail. us to realise that what we have been witnessing is Instruments of a very high working standard are re­ essentialfy an agrarian protest; the energy behind quired on the short-time pasteurising plant. They must be robust and suitable for the steamy atmosphere the whole movement has come from those men who of dairies ; bulbs and fittings placed in the milk-flow embody the interests, hopes, and perturbations of have to be of sanitary design and of proportions cap­ farming communities in the more advanced pro­ able of being sterilised without damage or any per­ ducing countries. Their influence naturally spread manent set i;n the temperature reading after sterilis­ to a greater or lesser extent among farming econo­ ing. Capillaries must be well reinforced to prevent mists and soil and livestock scientists in the coun­ damage resulting from the routine daily cleaning. tries of Latin America and Eastern Asia. The The safe working of the short-time pasteurising problem in these countries was frequently a dis­ process depends on the instruments, and it has been tinct one; in them the producer and the consumer stated that the commercial application of short-time pasteurisation was delayed partly because of tempera­ were for the most part the same person, and their ture control difficulties. problem was less that of the failing overseas markets In most spheres the trend of design is towards fully than that of the prevailing poverty and the low automatic control and the removal where possible of standards of farming. Yet what McDougall, Tolley, the human element. Undoubtedly in time dairy plant, and their friends had realised was that the problem will receive more attention with this end in view. as a whole had to be handled on a grand and global * Paper presented at a Joint Conference of the In­ scale; and this vision released the minds of the stitution of Chemical Engineers with the Institute of economists and the soil scientists on schemes of soil Physics and the Chemical Engineering Croup of the conservation, irrigation, stock selection, and the Society of Chemical Industry held at the Royal Institu­ improvement of pasture lands, that would have tion, London, on October 19, 1945. December, 1945 429 Gas-Packing in Rectangular Tins

The essential features of the technique of gas-packing are described in detail together with explanations of the more important precautions that have to be o b se rv e d . R. DAVIES, J. C. FIDLER, and R. GANE

N CO-OPERATION with certain firms, a simple, For the container to be robust and of rigid con- if somewhat laborious technique, has been de­ construction, it is made from IX tinplate -015 in. I veloped and used extensively whereby tins are thick and has the ends and body pieces held sealed hermetically so that the contents can be together by double-locked soldered seams. To maintained in an inert atmosphere. The following secure gas tightness the film of solder should pene­ account refers to 4-gallon tins 9J in. x 9 ! in. x 1 3 ! in., trate at least through the first lap of the seams and but the essential features are the same for any other preferably through the second lap. Slack seams size of container. filled up with solder are in general more prone to The main stages of the entire operation are (a) leak than tight seams, and furthermore do not sealing the container, (b) filling with inert gas, withstand the hazards of handling and transport. (c) testing the sealed Container for gas tightness, The makers obtain the desired penetration of solder and (d) lacquering. At the first three stages skilful either by prefluxing the seams before closing or soldering is required, but this and other operations by using a penetrating flux, together with some have been made so simple that relatively unskilled preheating of the seam before the application of labour can carry out the whole process. solder. Each tin is tested for air tightness after manufacture. From the time the tins are made until they are filled and packed into crates or cartons reasonable care has to be exercised in handling, since de­ formed tops are difficult to close and seal, while damaged seams are potential points of leakage.

Sealing the Container After the required weight of product has been placed in the tin it is closed with a lever lid, 5^ or 6 in. diameter. The lids are usually a tight fit and must be forced evenly into place so that the tagger plate can be fitted into its recess for solder­ ing. Some form of ram with a metal or wooden disc fitting inside the lid is used to avoid damage to the tagger plate recess and to ensure pressing the lid home evenly. This recess is in. deep and concentric with the opening in the top of the tin. When the lid has been fitted the top of the tin is freed from dust and powder'before proceeding to solder the tagger plate in place. The design of tagger plate finally arrived at is a disc 6f or 7 in. diameter, with an edge in. deep turned down at 60° from the plane of the disc, and is cut from tinplate of 70 lb. base weight (-008 in. thick). Thinner plates are too fragile for safe­ guarding the contents of the tin and are difficult to handle in that they buckle under the pressure re­ quired to make close contact with the top of the tin and distort when heated with a soldering iron. Heavier plates are hard to cut through when the Equipment for soldering tagger plates, consisting of stand tin is opened. with two foot-controlled turntables, cramps for holding For convenience, the tin is mounted on a turn­ tagger plates in position, gas-heated soldering iron, and spool table which is either foot or power operated. The of wire-form solder.— Crown Copyright Reserved. tagger plate is held firmly down in the recess with

430 Food Manufacture Gas-packing equip­ ment consisting of a cabinet to hold four tins, vacuum-pump and gas cylinders. — Crown Copyright Reserved.

a load of 20 to 30 lb. applied by a loose weight 70° to 100° C. above the “ liquidus ” temperature or by a cramp. Nearby there is a supply of the of the solder throughout the operation. Thus with flux, the iron-cleaning fluid, a rest for the solder­ Argent T450 solder having a solidus temperature ing iron, and a holder for a spool of wire-form of 178° C. and a liquidus temperature of 218° C. solder. the surface temperature of the tip of the soldering The flux generally used is “ resin-in-meths ” iron should be at least 2900 C. for satisfactory (1 part by weight of resin and 10 parts by weight working. Copper bits require re-edging at least of methylated spirits), and it has been noticed that once a day, and this sharpening, together with the better results are obtained with a pale amber- solvent action of the solder and corrosion by the coloured grade of resin than with a dark-coloured cleaning fluid, results in rapid wearing of the bits. grade. An alternative and very effective flux is a The 6-oz. size of copper bits used in a number of solution of zinc-ammonium chloride (10 parts by factories in this country solder, on the average, weight of zinc chloride, 1 of ammonium chloride about 750 tagger plates before they have to be dis­ and 15 of water; to the solution is added J to J per carded. Attempts to find a better alternative cent, by volume of wetting agent). The wetting material than copper for soldering bits have so far agent can be either Perminal Col. (I.C.I., Ltd.) or been unsuccessful. Copper bits that have been Teepol X (Technical Products, Ltd.). Since the nickel-plated sometimes last much longer than un­ zinc-ammonium chloride flux is corrosive it should plated ones, since they are less susceptible to ero­ only be applied sparingly by transferring from a sion by the molten solder, but in many cases there moist pad by means of a short- bristle brush or a is a tendency for the plating to separate from the piece of cane. copper and the thermal conductivity is greatly The fluid used to clean the soldering iron is the diminished. same as the corrosive flux described above without the addition of a wetting agent, or a 25 per cent, solution of dibasic ammonium phosphate. Replacing Atmosphere by Inert Gas By using solder in wire form, of about 14 s.w.g., The tins are perforated, placed in a steel cabinet there is a considerable saving of time and material. which can be exhausted, and then filled with nitro­ An Argent solder (T450 or T400) has been found gen through a three-way “ Audco ” cast-iron lubri­ very satisfactory, and 1 lb. is sufficient to seal 30 cated plug valve. To indicate the rate at which to 40 tagger plates. The other seals made with the cabinet is exhausted and filled a compound solder, including repairs made to leaking tins, re­ pressure-vacuum gauge, 6 in. diameter, is fixed to duce the number of tins to 24 to 30 per pound of the cabinet, and a short-form mercury manometer solder. is used to indicate the lowest pressure obtained in The most convenient soldering iron to use has a the cabinet (2 to 3 mm. of mercury). hatchet-shaped bit, weighing at least 6 oz., with a The size of the cabinet depends on the number ■chisel-shaped edge about § in. broad. B oth gas of tins to be exhausted at one time, but in any case and electrically heated irons are effective if the sur­ it is advisable to keep the free space as small as face temperature of the tip can be maintained from possible, both to conserve nitrogen and to reduce December, 1945 431 tapering slit about § in. long and ^ in. to in. in width, and two such slits are made in each tin. By using a slit instead of a number of small holes the danger of choking up is reduced and it is easy to cut and to solder up. The tool illustrated in Fig. 1 cuts a slit of the required shape and size and leaves the piece of metal cut away still attached to the tin. Even when using slits of the recommended size and without exceeding the suggested rates for ex­ hausting and filling the cabinet it is possible to subject the tagger plate to severe strains if the lever lid below it is a tight and close fit. In extreme cases the air between the lever lid and tagger plate cannot escape and a pressure difference of 14 5 lb./sq. in. may be set up when the cabinet is ex­ hausted. Pressures in excess of 12 lb./sq. in. have been measured in the laboratory. The necessity for sound tagger soldering is quite obvious. It is partly for this reason that the test of tins for leaks is carried out after gas-packing. When the cabinet is recharged with nitrogen it is essential that the pressure inside it should be held at 1 to 2 lb. per sq. in. above atmospheric pressure before it is opened to ensure that each tin is com­ pletely filled with inert gas. After the tins have been removed from the cabinet the brogue holes are sealed by drawing solder along the slits from J in. beyond the narrow end to a sirhilar distance beyond the broad end, with a soldering bit about £ in. wide. One slow, steady movement along the slit will seal the opening with­ out any solder running through into the tin. With Fig. 1.—Brogue used to cut slits in tins. A—handle, B—bar a slit of the size described above solder will drop to prevent tool rolling off table, C—blade of tempered steel, through into the tin if the iron is moved backwards D—tinplate, E—curl of metal cut from slit. and forwards along the slit. Up to 5 min. can elapse before the brogue holes are sealed without detriment to the pack, provided that the sides of the time necessary to exhaust the cabinet. A the tins are not flexed. cabinet for four tins measures approximately Provided that the minimum pressure in the 29 in. x 19] in. x 10 in. internally, and one for six cabinet is reduced to 3 mm., the oxygen content of tins 43J in. x 19! in. x 10 in. the filled tins should not be more than 0-3 per cent, The degree of gas tightness required of the higher than that of the gas used to refill the tins; cabinets is such that when an empty cabinet is ex­ thus with nitrogen containing about 0 5 per cent, hausted to an internal pressure of 4 mm. of mer­ oxygen, gas-packs of 0 8 per cent, oxygen can be cury and the valve closed, the pressure does not in­ readily obtained. Oxygen inside the hollow par­ crease by more than 4 mm. in an hour. ticles of spray-dried milk powder is not removed Single-stage rotary vacuum pumps are used, when the tins are exhausted, and diffuses out more such as the 4 in., 6 in., or 8 in. “ Geryk ” pumps, or less rapidly, so that initial packs containing 1 per and the choice depends on the size of cabinet to be cent, of oxygen equilibrate to 2 to 3 per cent, after exhausted. a short time, depending on the type of powder. The rate of evacuation of the cabinet and also that of recharging with nitrogen cannot be in­ creased beyond a definite limit, which is fixed by Testing the Tins the size of the perforations (brogue holes) in the tins. When the holes are small the pressure differ­ The tins at present available cannot all be ences set up may be large enough to distort the guaranteed to be free from leaks after passing tins permanently and to cause the seams to leak. through the operations involved in gas-packing, This danger is greatest during the recharging pro­ and in order that as little material as possible shall cess; the actual times are about 1 min. and 4 to be spoilt through failure of the gas-pack it has been 5 min. for evacuating and recharging respectively. found necessary to test each tin after gas-packing. The most satisfactory type of brogue hole is a This is carried out by puncturing the tin and in- 432 Food Manufacture Fig. 2.—Can-testing tool suitable for any type of can. A. Snow. Brit. Pat. No. 555,872. A. Gas connection. B. Locking nut. C. Body of tool. D. Washer retaining cover. E. Rubber washer. Ir. use, the point of the tool is pushed into the tin and then locked in position by rotating through 90°. It is detached by rotating through a right angle again and the point withdrawn.

Bating it with nitrogen to a pressure of 2 to 2|- lb. water, it is possible to detect a leak of 60 cubic per sq. in., and then immersing the tin in a tank of millimetres/min. Leaks as small as this may warm water. A variety of testing tools is used; either appear as a silvery hair apparently attached that shown in Fig 2 is suitable for any tin, and to the point of leakage or as an adherent bubble that in Fig. 3 is in fairly general use with rectangu­ which slowly grows in size. lar tins. One firm has found it more convenient to After testing, any leaks that are detected are re­ fit an attachment over one of the brogue holes and paired and re-tested. The hole made by the probe then inflate the tin. With clean water in a tank of the testing tool is sealed in the same way as the painted white inside and well lighted by shaded brogue holes, but since this seal will not be tested lamps just above or just under the surface of the it should be carefully carried out.

Fig. 3.—Can-testing tool for use \yth rectangular cans. A. Hooked end of bar to catch on rim of can. B. Ratchet end of bar to lock on to rim at other end of can. C. Adjustment for various lengths of cans. D. Probe. E. Locking nut. F. Connection to supply of gas under pressure. G. Rubber stopper to make gas-tight connection at surface of can. December, 1945 433 Analysis of Gas in Tins A sample of gas taken from the tin is analysed for oxygen by means of an Ambler, Haldane, or Orsat gas-analysis apparatus. When the inert gas is nitrogen it is customary to use only alkaline pyrogallol and to consider that all the gas absorbed is oxygen. This is sufficiently accurate for most gas-packs, since there is only a trace of carbon dioxide in the tins if examined within a shQrt time after gas-packing.

Lacquering As a precaution against any breakdown of soldered areas during storage and in transit all such areas are painted over with a bitumen lacquer. Special lacquers have been made which when tested on known leaks were found to seal over 90 per cent, of the medium and small ones. These lacquers remain slightly plastic and will reseal even when a hole has been blown through the film over a leak. It is desired to express acknowledgment of the assistance given by various firms, including Messrs. Aplin and Barrett, Ltd., Messrs. John Feaver, Ltd., The Metal Box Co., Ltd., and The Scottish Milk Powder Co., Ltd. Lacquering soldered areas of a can after gas-packing. A N o t e .— This article is published by permission turntable is used to facilitate handling of can.— Crown Copy­ of the Department of Scientific and Industrial Re­ right Reserved. search and the Ministry of Food.

Some Honey Off-Flavours R. W. MONCRIEFF, B.Sc., A.R.I.C.

T IS well known that the types of flowers from even strongly suggestive of the urine ot tom-cats, Iwhich bees extract the nectar determine the could the bees be blamed? This state of affairs flavour of the honey. The flavour derived from has in fact arisen. A colony of London bees resi­ heather is universally appreciated, and heather dent, of all places, in Kensington and adjacent to honey will command a higher price in the market the Gardens, have been producing honey with an than any other varieties. I remember late last after-taste distinctly feline. And who gets the summer watching the bees amongst the heather blame? The reader would never guess. Amaz­ from their hives under the lea of a stone wall on ingly, it‘is the Tree of Heaven. the slope of Jeffery Hill in the Lancashire fells. There is, however, an extenuating feature. The The inexhaustible supply of bloom, the pure air, new honey has a persistent after-taste of cats, but and the clean surroundings prompted the reflection if stored like wine or cheese before consumption that such conditions must be heavenly for the bees. the bouquet improves. The odour of cats fades Doubtless they are, but bees thrive and produce and finally disappears, and is replaced by a de­ honey under conditions which must seem a little licious rich muscatel odour. Here, then, is a case discouraging. which suggests that bee-keepers, instead of feeding back to their bees honey with an off-flavour, might *do well to store it and see if the bouquet improves London Bees as it matures. Bees are kept in London, and if their honey is The story is to be found in a communication a little off-flavour, who would be surprised? There from Dr. R. Melville of Kew (N ature, I 944> 1^4, are so many possible sources of contamination. If p. 640), in which he describes how honey from an the honey had an after-taste reminiscent of cats, apiary near Kensington Gardens had an unusual 434 Food Manufacture flavour. The hońey was pale brown with a dis­ 1944, the catlike after-taste had entirely disap­ tinct greenish cast, and after three months in store peared and had been replaced by a rich muscatel set with fine granulation. On tasting, the first im­ flavo u r. pression was of a mild floral bouquet and this was followed by a persistent after-taste of cats. It re­ Another View called the catlike odour given off by elder-flowers, The view that the after-taste reminiscent of cats Sambucus nigra, when drying, and suggested that was derived from the Tree of Heaven was ques­ elder-flowers might be responsible. tioned by Mr. C. Farmiloe (N ature, 1945, 155, p. 80), who, in addition to being a perfumery re­ The Tree of Heaven search chemist, has also been a London bee-keeper The pollens were obtained from the honey by for eighteen years. He points out that the bulk of dilution with water and sedimentation, and were the honey flow from London, particularly the parks, examined, but elder-flower was not detected. It is derived from limes, Tilia Europea, and the privet was found, though, that 44 per cent, of the total hedges, Ligustrum vulgare, while since the war the pollen came from the Tree of Heaven, Ailanthus appearance in London of the willow herb has modi­ altissima, which is commonly grown as a street tree fied the honey, making it paler and sweeter. In in Kensington, and which has male flowers with this connexion it is interesting to note that the Ken­ a strong unpleasant odour recalling that of elder- sington honey of 1943 gave a willow herb pollen flowers. The second major constituent was the count of only 06 per cent., whilst that of 1944 sweet chestnut, Castanea sativa, whose flowers gave a corresponding count of 8-8 per cent. The also have a strong unpleasant odour. This was in honey flow in London from the horse chestnut, the the 1943 honey, and the unpleasant aroma might sycamore and the maple may be substantial, but have been due either to the'Tree of Heaven or to as these come early in the year their nectars are the sweet chestnut. The 1944 honey from the same consumed in brood-rearing and are not stored. apiary again had the unpleasant after-taste, but London honey, therefore, comes mainly from limes the pollen count showed that although the Tree of and privet, and Mr. Farmiloe attributes the catlike Heaven was still the biggest constituent, the sweet odour of the Kensington honey to privet, since it chestnut was now very low and the second major can be detected in country honey where privet is constituent was privet, Ligustrum vulgare. N ow , about but where there are no Trees of Heaven. To it is known that privet gives a coarse flavour to support this view he points out that in Marketing honey and it is a common occurrence to find it, but Leaflet No. 31 (Ministry of Agriculture and privet does not give an after-taste of cats. The Fisheries) “ Honey Grading and Marketing,” pollen counts were: privet is quoted as giving an unpleasant taint. As regards the pollen count, he thinks this may for 194.4. 1943- various reasons be deceptive. For example, pollen Per Cent. Per Cent. from grass, poppies, and plantains, which have Tree of Heaven ...... 44-0 377 nothing to do with the nectar, gets into the honey, Sweet chestnut ...... 26-0 3'7 Privet 6-2 28-8 while a lot of nectar-producing flowers have little Lim es ... 6-6 4-0 pollen— for instance, the limes. He considers Willow herb o-6 8-8 pollen-count to be an unreliable guide if it is used Horse chestnut o-6 1-7 to establish more than the country of origin. Mr. Miscellaneous 16-0 J5'3 Farmiloe points out that he keeps twelve stocks of bees at the Zoo, Regent’s Park, and as a bee­ ioo-o ioo-o keeper he knows that they take their honey from •the horse-chestnut, willow herb, privet, and lime, It seems clear, therefore, that the unpleasant yet a pollen analysis gave the following results: after-taste was due to the Tree of Heaven. Off- flavour of unknown origin in honey is often attri­ Per Cent buted to honeydew being present in the honey; in Red or black currant 20 such cases it is not the honeydew itself which Lilies ... 15 causes the off-flavour, but the sooty moulds that Aubretia ... 7 it supports. There was. little honeydew in the Laurel 7 honeys under discussion. Poppy ... 6 Although elder-flowers have the unpleasant Hyacinth ...... 6 odour, yet when quite dry their odour changes to Tulip ...... 6 a pleasant aroma, and they are used in medicine Asters ... 6 and cosmetics, and also in some food products to Lim e 5 Willow' herb impart a muscatel odour. The change may be due S H ollyhock 5 to oxidation of the essential oil in the flowers. Others 12 With this in mind, Dr. Melville examined the 1943 honey from time to time, and found that by July, 10© December, 1945 435 He points out, too, that Ailanthus glandulosa, which is the natural food plant of the Chinese Cellulose Plastics for Modern ailanthus silkworm, has a smell of mice. The larvae of the silkworm do not smell, but the newly emerged moth smells strongly of mice. A further B r it is h manufacturers interested in the use of cellu­ point of interest is that E. R. Nelson of the Bureau lose plastics for packaging purposes hitherto have used of Chemistry and Soils, Wood Research Division, cellulose acetate, but it is probable that ethyl cellulose Washington, has been able to detect methyl soon will be preferred for certain specialised applica­ anthranilate in orange-blossom honey, and such tions requiring a high resistance to moisture, high a chemical approach to the problem may be more resistance to discoloration due to exposure to sunlight, and superior dimensional stability. serviceable than the pollen count. During the latter years of the war, ethyl cellulose was used for the protection of engineering components during transit from America, the plastic serving as a Reliability of Pollen Count complete corrosion preventative while having the ad­ vantage that it can be removed from the part by peel­ The attraction of the musky scent of the male ing. For this type of protective covering, the ethyl flowers of the Tree of Heaven for bees is also cellulose is applied by dipping the metal in a concen­ noted by C. Elton, Bureau of Animal Population, trated solution or by spraying the dry ethyl cellulose O xford (N ature, 1945, 155, p. 81). with the Schori pistol. Dr. Melville replies (N ature, 1945, 155, p. 206) The properties of the two cellulose plastics are : to Mr. Farmiloe’s criticisms. He considers that the bee-keepers’ preconceived ideas of where the bee Cellulose Acetate obtains its nectar may be erroneous. The limes 1. The material is economical in use. provide fairly abundant pollen, and if they were a 2. High degree of visibility is a characteristic of main source limes should be high in the pollen transparent films. count. The method of chemical identification is in 3. The films possess good mechanical strength. its infancy and it may not be easy to develop, and 4. Reasonably good protection against moisture is generally he considers that a good indication is afforded to packed goods. given by the pollen count. For example, a honey 5. The (dm can be hot-sealed or cemented, and pro­ vided box-making machinery is specially adapted there was pronounced by an experienced judge of honey is 110 reason whv it should not be used for making to be one of the best raspberry honeys he had en­ acetate boxes. countered, and on pollen count gave 79 per cent, (). Acetate is available in powder form for injection raspberry pollen. It is true that in some cases the or compression moulding, and it is suggested that pollen count may mislead— e.g., the garden cat­ greater use is likely to be made of acetate mouldings mint has sterile anthers and no pollen can be for closures and bottle caps where phenolies are unsuit­ gathered from it. In the case of the Ailanthus the able. female flowerę have no pollen. As regards the after-taste of the Kensington Ethyl Cellulose honey, he cannot agree that privet is responsible 1. The ether is more expensive than the ester, but for this, since the odour is much stronger than that against the additional cost must be set the lower den­ associated with privet honey and is reminiscent not sity of the materials which, although not considerable, just vaguely of cats but of tom-cat urine. Further, needs to be taken into consideration. privet honey does not ripen to a muscatel bouquet. 2. Ethyl cellulose is available in sheets, 54 in. by Again, the 1943 and 1944 honeys had 6-2 per cent, 24 in.; thicknesses from 5/1,000 in. upwards. The transparent grades have a high degree' of visibility. and 28-8 per ccnt. respectively of privet pollen, 3. Ethvl cellulose has a lower moisture absorption yet their after-tastes were similar, not markedly figure than the- acetate, the figures for a British different, as would be expected if privet were the material being i-‘25 per cent, in 48 hours against 1-3- responsible factor. Then, again, the colour of 1-5 per cent, for acetate in 24 hours. privet honey is dark with a greenish cast, whereas 4. Ethyl cellulose requires a smaller proportion of the Kensington honey was pale amber with a more plasticiser than the ester, and this fact alone is of definite green tint. appreciable importance as influencing dimensional stability, which is largely determined by seepage of plasticiser as an aftermath of moisture absorption and also loss of volatile plasticiser through the action of heat. Special Dehydration Number 5. This cellulose plastic enjoys better resistance to Readers are advised that a few extra copies discoloration than the acetale and for special applica­ tions, such as packs required for export to tropical of the August issue o f F o o d M a n u f a c t u r e countries, this should be an advantage. are available. 6. Ethyl cellulose is available in powder form for To avoid disappointment, application for moulding by means of injection or compression presses. these should be made as early as possible. Moulding qualities are excellent. For the manufacturer of most types of containers 436 Food Manufacture cellulose acetate meets all normal requirements. The hydrometer reading being taken at or corrected to the ether is suggested for special packaging applications, standard temperature of 20° C. The working range e.g., certain articles of food or expensive drugs. Ethyl lies roughly between 30 and 15 per cent, of water in cellulose possesses good electrical properties, and the the extract, so that a fairly open scale must be used for loss factor of this material at 1,000 cycles under condi­ the: main curve. For variations of moisture content tions of humidity is considerably lower than cellulose between 33-4 and 15 per cent, the density of the diluted acetate. extract varies between 1-0320 and 1-0410 at 20° C . It In view of the success achieved in the prevention of is desirable that the hydrometer should have as long a corrosion bv the use of films of ethyl cellulose, it is scale on its stem as possible and that the scale should iikelv that engineering firms engaged in export trade cover no more than the range 1-0325 to 1-0425. It may mav find this plastic of great service, and food manu­ be graduated to indicate density in grams per millilitre facturers make use of it. at 20° C. in accordance with standard practice— B .S .S . No. 718 (1936). In practice the diluted extract will often not be at the temperature for which the hydrometer is calibrated and for which the main curve is drawn ; this may lead to serious inaccuracy. A temperature-density correction Moisture in Meat Extract curve therefore needs to be established and used. The making and use of this curve are described in the A s e c o n d paper by A. R. Riddle on this subject pro­ original. vides the details of a rapid and sufficiently accurate The densitv-moisture content curve for beef is not hvdrometer method well suited to works use (Journal strictly applicable to extracts prepared from mutton or of the Council lor Scientific and Industrial Research, mixtures of mutton and beef. It is requisite to prepare Australia, Vol. 18, 1945, pp. 153-159). separate curves for each main type of material Iikelv Meat extract is usually derived from the “ soup ” to be processed, and it is also necessary that the opera­ which results from the cooking of meal subsequently tor should be aware of the type of material from which used for canning. This “ soup " is concentrated by the -extract is derived. Obviously the density method evaporation in either vacuum or open-type evaporators will act best if all procedures are standardised. The until the operator judges the extract to be of the desired time during which a sample is exposed to air before moisture content, when further evaporation is stopped, being tested mav also affect results, whatever method samples are taken for laboratorv determinations of of moisture determination is used, since changes in moisture, and if the moisture content, is satisfactory water content of extracts can occur very rapidly. the completed extract is “ drawn ” and packed. On “ 'I'he density method is only as good as that bv receipt of the laboratorv figure for moisture content, which it is calibrated. In the absence of a universally the operator decides whether or not the extract to accepted and standardised method for the determina­ which it refers has to be returned to the evaporator for tion of moisture content in meat extract, as suggested adjustment of its moisture content. The difficulty of by Riddle (Australian ]. Counc. Sci. Indust. Res., knowing when to “ finish off ” an extract for a specific V ol. 17, 1944, pp. 21)1-298), any quick method w ill, for moisture content is verv real. Errors of judgment may the present, have to be calibrated with the method em­ give rise to considerable loss. In extreme cases the ployed by the individual manufacturer. Since such extract has had to be re-treated four times. methods may show overall variations of up to 3 per­ The eye estimation of water content is bound to be cent'. in extreme, cases between two determ inations on affected by the nature of the material to be cooked, one sample, it is desirable to replicate at least three since the composition of the extract markedly affects times and use the arithmetic mean of the values ob­ consistency at a given water content. A much tained. 'Phis laboratory* intends to publish shortly ‘‘ stiffer ” and more gelatinous extract results, for a details of a drying oven and drying-oven technique given water content, if the “ soup ” is derived from which give greatly improved results with very little hearts, skirt, bone, sinews, etc., as well as the muscle spread between replicates.” tissue, than if the “ soup ” is derived from boned-out It is stressed that the rapid method of moisture deter­ muscle tissue only. “ Soup ” of equal consistency mination by use of a hydrometer in a dilution of the might have water contents varying between 20 and 30 extract should not necessarily be regarded as one to per cent. The desirability of a method whereby the replace the oven-drying determinations on the com­ moisture content of an extract can be determined pleted extract. The function of the new rapid method wilhin 1 per cent, in a few minutes will be apparent. is purely to determine quickly the end-point at which The general principle of estimating moisture content the extract is to be finished off. by determination of density is not new, but the tech­ 'I'he two curves (main density curve and tempera­ niques hitherto used have not given satisfactory results. ture-correction curve) are not reproduced from the The new method consists of drawing a curve connect­ original paper. It is pointed out that the specimen ing densities of a standard dilution, of a number of curves there given should not be used in industrial samples of extract taken at various stages of evapora­ practice. They were obtained with data obtained in a tion with the corresponding percentage's of moisture in particular process of making extract and would prob­ the undiluted extract (as determined bv a standard ably not exactly fit the conditions existing in another method such as oven-drying or distillation with an im­ plant. Each manufacturer should construct his own miscible liquid). set or sets of curves to suit his own conditions and 'I'his curve is used in practice to determine the mois­ types of material. ture level of an extract at any stage of evaporation bv making a hydrometer - determination of density of a * 'I'he Brisbane Laboratorv of the Division of Food dilution of 25 g. of -extract in 250 g. of water, the Preservation and Transport. December, 1945 437 Sterilising Processed Cream

ORN of six years of research and development tanks above the bottling-room takes about 4 Bwork, a new sterilising method of preparing minutes. In a standard pasteurisation process, a fluid food products is being used in producing pro­ cycle of about 30 minutes is required. Flash pas­ cessed table and whipping cream. When prepared teurisation requires that the milk be processed at a under the new method developed by the California temperature of 180° F. for 1 minute during a Milk Products Co., Gustine, Calif., this processed 5-minute cycle from separation to storage vats. cream can be kept for longer than a year at room Among the most critical operations in the entire temperatures, and still retain its original qualities process is bottling and capping. In the bottling- of freshness, non-coagulation, and flavour. When room, germ-killing ultraviolet radiations of West- production for civilian consumption can be re­ inghouse Sterilamps guard against airborne bac­ sumed the company expects to license other suit­ teria. Operators wear clean, sterilised white uni­ able processors to use the new method. forms, gloves, and masks. Bottles and caps are Prior to processing, a small amount of vegetable sterilised by'steam at 2750 F. for half an hour in a stabiliser, one-fourth of i per cent, or less by large retort, then are placed on the conveyor belt weight, is added to sweet, fresh cream. The func­ which takes them through a standard bottle-filling tion of the stabiliser, one widely used in ice cream, machine, through the capper, and out to the label­ is to keep the milk solids in the finished product ling and case-filling operations. Sterilamps protect from separating on long storage. the bottles and caps from the moment they leave The mixture is preheated and sterilised at tem­ the steriliser. peratures varying between 260° and 280° F., then Air which enters the bottling-room is scientific­ cooled rapidly and passed into sterile holding tanks. ally cleaned and conditioned. Atmospheric air is From the holding tanks it is piped to the bottling- drawn through a bank of mechanical filters, water room as needed. washers, and a Westinghouse Precipitron. This The entire cycle from separation-room to storage device removes particles of dirt as small as

The bacteria-killing ultraviolet lamp stands guard on the On this laboratory equipment, bottles of “ Avoset ” picked ceiling of the change room through which workers must pass at random from production are agitated for five days. Simu­ before going on shift in the air-conditioned bottling room at lated churning action undergone by the processed cream in the Gustine, Calif., plant of the California Milk Products this “ transportation ” test reveals any tendency to turn to Company. The picture shows an operator preparing to enter butter. If such a tendency is noted, the entire day’s run frcm the bottling room where “ Avoset ” is bottled. which a given sample bottle was taken is rejected. An operator checks steam tem­ perature and pressure during the manufacture of processed cream by the new sterilising method. Cream from the separating room flows through kettles (centre rear), where it is exposed to high-tem- perature steam under high pressure, thence passing through cooling coils (extreme right and left) and into storage tanks (upper left). The cycle from separating room to storage tanks requires about four minutes. From the storage tanks the pure processed cream goes into the bottling room.

1/250,000 of an inch by electrostatic means. The carts which are rolled over cams mounted on a cleaned, washed air is brought to the desired tem­ circular steel track. This test runs continuously for perature and humidity, then passed to the bottling- five days. At the end of that time the cream is room. Sterilamps in the air duct provide a further inspected for churning action. Should the product precaution against bacterial contamination. be either chemically or physically unstable it is After bottling and capping, each day’s produc­ rejected as it might turn to butter during shipment. tion is stored for six days while extensive labora­ The laboratory also checks the fat globule con­ tory tests are made on random selected samples. tent to be certain that the processed cream is up In the laboratory some of the bottles are incubated to the required standard. This averages 18 per at ioo° F. to speed up possible bacterial action, cent, for table grade, and 30 per cent, for whip­ then are tested. Other test bottles undergo a trans­ ping grade cream, under present regulations of the portation examination. They are placed in little U.S.A. War F'ood Administration.

Electrically cleaned air and ultra­ violet rays protect the purity of the processed cream in the bottling room. Air coming into this room at 3,000 cubic feet per minute passes through several washes, then through a Westinghouse Precip- tron. This electric air cleaner re­ moves foreign particles as small as J-250,000th inch in diameter. Westinghouse Sterilamps stand guard over bottles passing along the hooded conveyor, centre, and around the bottling machine, left, to guard against the possibility of product contamination by airborne bacteria or mould spores during bottling and capping operations. The operator at the extreme right is removing bottles and caps from a retort. December, 1945 [G] Ministry of Food Latest Statutory Rules and Orders

The list given below is the continuation of the list of Orders published in Food Manufacture, November i, 194.1;, pige 396.

Date. I Jah No. PRICE FIXATION ORDERS vo. F IS H *945- T945- 353 M ar- 27- Order amending the Fish (Maximum 525 M ay Genera! Licence under the Fish (Sup­ Prices) (No. 2) Order, 1944. plies to Catering Establishments) 368 „ 30. Order amending the Canned Fish Order, 1943. (M axim um Prices) Order, 1943. 369 » Si- Sales (Charges) (Amendment) Order. FRUIT (Emergency Powers (Defence) Act, 417 Apr. 21. Cherries Order. Revokes S.R. & O. 1939. S.2.) 410 Apr. 19. Milk (Control and Maximum Prices) 1944 Nos. 559 and 665. (Great Britain) Order. Revokes 429 ,, 23. The Soft Fruit Order. S .R . & O . 1940 Nos. 1393 and 2029 ; 460 ,, 27. Canned Fruit and Vegetables Order. 1941 Nos. 381, 1380, 1766, and 1936; R evokes S .R . & O. 1944 Nos. 135, 1942 Nos. 7, 607, 1785, 1804, 2061, 798, and 1297; 1945 Nos. 196 and 284 (as regards Canned Fruit and 2285, and 2286; 1943 Nos. 184, 185, Vegetables only). 233» 298, 432, 5° 9> 7° 5, 8o6> 1009, 1199, and 1587; 1944 Nos. 493, 829, and 1209. LABELLING 4 11 .. i 9- Milk (Control and Maximum Prices) 464 Apr. 27. Order am ending the Labelling of Food (Northern Ireland) Order. Revokes (No. 2) Order, 1944, and granting a S .R . & O . 1940 No. 1897 ; 1942 No. General Licence thereunder (1943 2349 and in respect of Northern Ire­ N o- 1553)- land, 1941 No. 381 ; 1942 No. 7 ; 1943 No. 298. MILK 413/S12 18. Milk Marketing (Special Areas) (Scot­ land) (Charges) (Amendment) Order. 402 Apr. 17. Directions supplementary to the Milk (Emergency Powers (Defence) Act, (Control of Supplies) Order, 1942, 1939. S .2.) and the Milk (Control of Supplies) 418 „ 21. Order amending the Rabbits and Hares (Scotland) Order, 1942. Revokes (Control and Maximum Prices) S .R . & O . 1945 No. 278. Order, 1944. 409/S11 17. Order amending the Milk Marketing 428 „ 23. Home Grown Tomatoes (Control and (Special Areas) (Scotland) Order, Maximum Prices) Order. 1942. 430 „ 23. Order amending the Dredge Corn (Control and Prices) (Great Britain) POINTS RATIONING Order, 1944, the Dredge Corn (Con­ 355 Mar. 28. Order amending the Food (Points trol and Prices) (Northern Ireland) Rationing) Order, 1944. O rder, 1944, the W heat (Control 436 Apr. 24. Order am ending the Food (Points and Prices) (Great Britain) Order, Rationing) Order, 1944. 1944, and the W heat (Control and 582 May 22. Order amending the Food (Points Prices) (Northern Ireland) Order, Rationing) Order, 1944. (1939 No. 1944- 927. R eg. 55.) C O F F E E POTATOES 389 Apr. 12. (Liquid Coffee Essences) Order. (1943 No- 1SS3-) 391 Apr. 12. New Potatoes (1945 Crop) Order. 415 ,, 20. Order amending the Potatoes (1944 EGGS Crop) (No. 2) Order, 1944. 627 M ay 29. Dried Egg (Control of Use) Order. 471 M ay 1. Order am ending ihe Potatoes (1944 Crop) (No. 2) Order, 1944. FEEDING STUFFS 580 ,, 22. Order amending the Potatoes (1944 577 May 18. Directions supplementary to the Feed­ Crop) (No. 2) Order, 1944. (1930 ing Stuffs (Rationing) Order, 1943. No. 927. R eg. 55.) (1939 No. 927. Reg. 55.) Revokes 716 June 13. Order amending the New Potatoes S .R . & O . 1943 Nos. 1499 and 1691 ; (1945 Crop) Order, 1945. 1944 Nos. 47, 1041, and 1339. 725 June 15. Order amending the Feeding Stuffs VEGETABLES (Regulation of Manufacture) Order, 1944. 667 Jline 5. Carrots (11)45 Crop) (No. 1) Order. 440 Food Manufacture The Antioxidant Properties of the

In this article the antiox:dant properties of the commercial vegetable phospha- tides and their mode of action are discussed, and the literature is reviewed.

C. L. BIBBY, B.A., BSc., A.R.I.C.

OMMERCIAL “ lecithin ” contains about 30 per at 65° C. destroyed its antioxidant properties. C cent, of triglyceride oils, fatty acids, and other Similar results were obtained by Royce4, who, acetone soluble bodies, about 20 per cent, of leci­ using a colorimetric method depending on the re­ thin, about 40 per cent, of kephalin, a phosphatide duction of methylene blue and comparing these re­ similar to lecithin in many of its properties but in­ sults with orthodox accelerated oxygen absorption soluble in alcohol, and some 10 per cent, of carbo­ tests, found that the antioxygenic index of “ leci­ hydrates, moisture, and other non-fatty bodies. thin ” in refined cottonseed oil at a concentration The antioxidant properties of the phosphatides can of 0-2 per cent, was between 2 and 3. The anti­ be traced to the alcohol-insoluble kephalin fraction oxygenic index is defined as the induction period which is present, acting “ synergistically ” with of the fat containing the antioxidant divided by the other constituents of either the commercial “ leci­ induction period of the fat alone. thin ” or the fatty substrate or both. Evans5 found commercial soya “ lecithin ” to be Though most of the published work concerns the an excellent antioxidant for vegetable oils, cotton­ soya phosphatides, there is evidence that phospha­ seed oil in particular, in which oxidation was tides derived from other sources— e.g., groundnuts accelerated by the presence of a little cobaltic oleate — possess antioxidant properties in an equal degree. peroxide. The oils were stored in the absence of The whole question of fat stability assumes par­ light at temperatures of between 25° C. and 28° C., ticular importance at the present moment when and the course of the oxidation was followed by fats are in short supply and of doubtful quality. peroxide value determination. Between 0-05 and The following notes are intended to throw a little o-i per cent, of soya “ lecithin ” was found to be light on the role which may be played by the effective. Nakamura and Tomita6 found the mixed commercial vegetable phosphatides in delaying ran­ soya bean phosphatides, and also their lecithin and cidity in fats of animal and vegetable origin. kephalin fractions, to be weak antioxidants for These antioxidants are particularly attractive for soya bean oil. the purpose, as they are natural products and are absolutely safe and non-toxic in use. The Importance of Kephalin as an Antioxidant A more thorough examination of the antioxy­ Early Work on the Soya Phosphatides genic properties of the soya phosphatides was Bollman1 discovered that the addition of a small undertaken by Olcott and Mattill7. In the first percentage of soya “ lecithin ” to refined glyceride place they made the significant observation that the fats imparted to the latter a greater stability and phosphatides were effective in different degrees in higher resistance to oxidation. This property of different kinds of fat, being much more effective in the soya phosphatides is now well known, and is of cottonseed oil than in lard, for example. Secondly, importance in the edible fat and margarine indus­ the “ purification ” of the phosphatides by frac­ tries. There have been many publications con­ tionation with acetone, in which they are insoluble, firming and enlarging upon this observation. For has no influence on their antioxygenic properties, example, Kochenderfer and Smith2 investigated the which remain in the acetone-insoluble portion. influence of small quantities of commercial soya Pure lecithin was prepared by means of the cad­ bean “ lecithin ” on the oxidation of lard, as mium chloride separation, according to the method measured both by direct oxygen absorption and by of Levene and Rolf8, and was found to be inactive, the oven test, and reported a considerable increase but kephalin, prepared from the mixed phospha­ in stability in both cases. Sollman3, using an tides by repeated precipitation by alcohol from oxygen absorption apparatus, found that the addi­ ether solution, was found to be antioxygenic to­ tion of “ lecithin ” to cottonseed oil inhibited oxida­ wards refined cottonseed oil. The authors therefore tion even in the presence of an accelerator in the attributed the antioxygenic properties of commer­ form of cobaltic oleate, and also claimed that ex­ cial soya “ lecithin ” to its alcohol-insoluble posure of the “ lecithin ” to oxygen for half an hour kephalin fraction. Experiments with ethanolamine, December, 1945 441 then thought to be the characteristic base of kepha­ lesser activity towards lard and animal fats in lin, seemed to prove that the properties of kepha- general may be explained by the fact that the lin were due to the molecule as a whole, and not natural “ inhibitols ” occur in a very much smaller to any portion of same. In concluding, Olcott and degree or are completely absent in the more Mattill draw attention to the fact that kephalin common animal fats. behaves as a monobasic acid, whereas lecithin is neutral. “ Synergism ” between Tocopherols and Phos­ All the above experimental work is based on phatides accelerated oxidation tests of various kinds, the Using carefully purified materials and a. sub­ details of which need not concern us here, and strate consisting of the distilled methyl esters of though it is undoubtedly reliable so far as it goes, cottonseed oil, Swift, Rose, and Jamieson,11 in an it must be emphasised that the course of oxidation investigation on the antioxidant properties of at elevated temperatures, or under the influence of a-tocopherol, were able to demonstrate the syn­ a catalyst, is not necessarily identical with that ergism which occurs between the tocopherol and which may be followed at room temperatures. the kephalin fraction of the crude phosphatides (in Accelerated stability tests for edible fats, though this case derived from cottonseed). The enhancing useful as a guide, do not always reflect accurately effect of 0-025 Per cent, of the kephalin fraction their behaviour under normal conditions of storage. increased the antioxygenic potency of 01 per cent, However, it can be stated confidently that the of a-tocopherol approximately three times, whilst soya bean phosphatides are effective as anti-oxi­ the addition of 2-5 parts per million also had a dants under all normal conditions of storage, and very marked effect. The effect of tocopherol and the United States specification for shortenings per­ commercial soya “ lecithin ” upon the stability of mits the addition of “ lecithin ” as an inhibitor several samples of lard was studied by Reimen- against rancidity. schneider et al,,12 using accelerated tests and Before proceeding to consider the mode of action measuring oxygen absorption. Both were shown to of the soya bean phosphatides as antioxidants, it have some antioxygenic effect when used separately, must be remembered that the observations re­ but the synergism reported earlier was fully con­ corded above were all carried out using natural firmed, and when both substances were used together fatty oils as substrates. Natural edibie fats and in conjunction with one another a considerable in­ oils invariably contain traces of foreign unsaponi- crease in stability was observed. fiable substances, and the possibility that the phos­ The synergism between kephalin and the toco­ phatides, or rather the kephalin, is reacting in pherols probably forms the basis of a claim13-14 conjunction with other substances cannot be over­ that oleo fats and shortenings can be stabilised by looked. The question can only be settled finally the addition of between 1 and 10 per cent, of re­ by examining the behaviour of the phosphatides fined hydrogenated soya oil, which contains small in the distilled methyl esters of the fatty acids, quantities of tocopherols or similar compounds, whose purity can be guaranteed. Olcott and together with between 0-05 and 0-2 per cent, of Mattill9 found that purified kephalin was almost commercial “ lecithin.” completely inactive when added to the distilled The crude soya bean phosphatides themselves methyl esters of hydrogenated cottonseed oil, but contain about 0-2 per cent, of tocopherols,15 but that, in common with a large number of other this percentage, though important in other direc­ acidic antioxidants, it showed a pronounced syn­ tions, is too small to have a controlling influence ergistic effect when used together with certain “ in- on their antioxidant properties. It may, however, hibitol ” concentrates obtained from wheat germ account for the observed slight activity of the com and cottonseed oil, and now known to contain mercial phosphatides in certain animal fats which tocopherol. Hilditch and Paul10 confirmed that the are devoid of tocopherols. The tocopherol content purified mixed phosphatides from the soya bean of crude commercial groundnut “ lecithin ” has have no antioxygenic properties towards distilled been shown to be 0-025 Per cent.18 It is worth olive oil esters. while noting that almost the whole of the toco­ The phenomenon of synergism is now well known pherol is removed by “ purifying ” the phospha­ to fat chemists, though its mechanism has not yet tides by treatment with acetone, a process now been fully elucidated. When the stabilising effect commonly used in the commercial production ot of two antioxidants used together is greater than higher grade phosphatide materials. the sum of their effects when added individually they are said to act synergistically. In view of The Mechanism of “ Synergism ” their behaviour with distilled fatty esters, it must Golumbic17 has investigated still further the syn­ be concluded that the phosphatides of themselves ergism between the tocopherols and phosphoric have no direct antioxidant properties, but that, acid, the latter being typical of a number of acidic when added to vegetable fats, they act synergistic­ compounds which have little or no stabilising pro­ ally with the traces of natural “ inhibitols ” known perties in themselves, but which will behave as to be present and so behave as antioxidants. Their antioxidant in the presence of tocopherols. In a 442 Food Manufacture tocopherol-phosphoric acid-lard ester system, he available on a commercial scale in the U.S.A., their was able to demonstrate that during the process of production does not match that of the soya bean rancidification the phosphoric acid retards the phosphatides, though the cottonseed product may oxidation of the tocopherol and so maintains the be a serious competitor in the future. Groundnut activity of its phenolic radicle. Further, he showed phosphatides, manufactured commercially in Great that a-tocoquinone and phosphoric acid, both in­ Britain, are available in quantity, and a series of effective by themselves, nevertheless powerfully experiments has recently been completed in the stabilised a fatty substrate when they were used author’s laboratory with the object of examining together, an observation which could be explained the effect of the addition of groundnut phospha­ only by assuming that the phosphoric acid had in tides, both before and after “ purification” by some way regenerated a tocopherol from the toco- acetone treatment, on the oxidation and flavour quinone; that a regenerated tocopherol was present reversion of deodorised cooking fat and margarine was confirmed by biological assay. It seems pos­ bases containing a preponderance of vegetable fats. sible that kephalin behaves in a similar way, at Storing the fats for a long period at room tempera­ any rate in retarding the oxidation of tocopherols ture and assessing the deterioration both organo­ and other naturally occurring “ inhibitols,” but the leptically and by measurement of peroxide values, subject has not yet been fully investigated. a considerable degree of protection was found to be afforded, an average protection index of 2 being The Effect o f Deodorising Fats in the Presence observed. These results indicate that the addition of Phosphatides of between 01 and 0-2 per cent, of commercial groundnut “ lecithin ” will impart a stability to Some publicity has been given to statements edible fats in the same way and under the same that the antioxidant properties of the vegetable conditions as the commercial soya bean phospha­ phosphatides are destroyed by heating to tempera­ tides. tures about 65° C. This contention receives no It has been stated that the phosphatides will also support from Olcott,18 and has always seemed un­ stabilise vitamin A concentrates.20' 21 The experi­ likely to the author, firstly because the phospha­ ments described above also showed that the incor­ tides are heated to higher temperatures during the poration of a small proportion of groundnut phos­ process of their manufacture, and secondly be­ phatides in a margarine mix caused the vitamin A cause the antioxidant properties have often been potency, measured spectroscopically by the Carr- measured by accelerated tests which involve the Price test, to be maintained for a considerably use of high temperatures. The matter now seems longer period than in a control sample to which no to have been finally resolved by Bailey and phosphatides had been added. Feuge,19 who confirm an earlier indication14 that In addition to the • published work on the anti­ the soya bean phosphatides are equally, and some­ oxidant properties on the phosphatides themselves, times more, effective when added before deodor­ a large number of claims have been made for ising vegetable oils, a process requiring prolonged various derivatives of the phosphatides, including heating at 2000 C. The phosphatides are almost halogenated phosphatides, and also for mixtures of certainly decomposed at these temperatures, but phosphatides with a wide range of other com­ their decomposition products still seem to maintain pounds. Space, however, does not permit us to their activity. For shortening and frying fats there consider these fully now, and the author is aware is some advantage to be gained by adding the phos­ of none which has found application on a com­ phatides before deodorising, in that the risk of mercial scale. introducing flavours into the edible product is con­ siderably reduced. In margarine, on the other REFERENCES hand, it is important that the phosphatide molecule 1 H. Bollmann, U.S. Patent 1,575,529 (1926); Brit. should be present in its entirety on account of its Patent 260,108 (1926). 2 E. W. Kochenderfer and H. G . Smith, Proc. Iowa emulsifying properties, and the above procedure Acad. Sci., 39, p. 169 (1932). cannot be recommended. Bailey and Feuge 3 E. I. Sollman, Am. J. Physiol., 97, p. 562 (1931). examined the tocopherol content of the oil before 1 H. D. Royce, Soap, 7 (9), 25, 38 (1931). and after deodorising in the presence of the phos­ 5 E. I. Evans, Ind. Eng. Chem., 27, p. 329 (1935). 6 M. Nakamura and S. Tomita, /. Soc. Chem. Ind. phatides, but could find no evidence of tocopherol Japan, 43, p. 245 (1940). regeneration during the process. 7 H. S. Olcott and H. A. Mattill, Oil and Soap, 13, p. 98 (1936). 8 P. A. Levane and I. P. Rolf, /. Biol. Chem., 72, p. Groundnut and Cottonseed Phosphatides 587 (1927). Thurman20 claims that the phosphatides derived ’ H. S. Olcott and H. A. Mattill, J.A.C.S., 58, p. 2204 from the oils which do not contain linolenic acid (1936). ' ’ T. P. Hilditch and S. Paul, /. Soc. Chem. Ind., 58, p. (cottonseed and corn oil are cited) have superior ’ 21 (1939). antioxidant properties and increased stability. 11 C. E. Swift, W . G . Rose, and G . S. Jamieson, Oil and These claims can probably be substantiated, but, Soap, 19, p. 176 (1942). although cottonseed and corn phosphatides are now (Continued on page 448) December, 1945 443 A New

The “ Southern Venturer ” in midstream ready to depart on her whaling expedition to the Antarctic.

N a recent Sunday evening, her belly full of W h ale M e at Onewly designed plant and equipment, the One of the outstanding features of the equipment Southern Venturer, biggest ship yet to be built on in this floating factory is the new plant installed the Tees, slipped out of port at Tyneside to lead for the large-scale processing of whale meat and this season’s British whaling expedition to the Ant­ liver. Hitherto, whale meat has been largely arctic. Within her 573 feet length and 74 feet wasted, the factory concentrating on the treatment width is a modern whaling factory, complete with of the whale blubber for the recovery of the oil. boilers, conveyor belts, generators, and machinery This oil has a vitamin value exceeding even that of weighing over 1,600 tons. halibut liver oil, but the difficulties of recovering it Two other British whaling ships, the Empire Vic­ and retaining its vitamin value aboard ship have tory and the Empire Venturer, will join her for the been so great that the task has not been attempted season at the South Georgia whaling base, and before. Both these problems have been success­ three Norwegian vessels will .also take part. Ten fully overcome, and the meat is to be dehydrated small harpoon boats will use the Southern Ven­ and the liver oil extracted on board the Southern turer as parent ship. Venturer. In dealing with whale meat the first problem was that, despite its excellent food value, its high oil content makes it too rich for human consumption, and while moisture can be removed by dehydration, oil cannot be. Further, as it was desired to treat 600 tons of meat per 24 hours, the steam required to remove the excess moisture by ordinary methods of dehydration would be so enormous as to rule it out as a proposition on board ship. The solution of these problems is a triumph of the Hull engineer­ ing industry, whose eleven years of research work, starting with a trip by Mr. R. A. Bellwood, the late technical director of Rose, Downs and Thompson, Ltd., has been crowned with the produc­ tion of a plant, the first of its par­ Drying unit erected in factory prior to installation in the ship.— ticular kind in the country. By Courtesy o f Rose, Downs and Thompson, Ltd. (Continued on page 455) 444 Food Manufacture Whale Factory Ship

Meal grinding and bagging plant, show­ ing the driving motors in the foreground. — Courtesy of Rose, Downs and Thomp­ son, Ltd.

The liver dryers, showing (behind the ladder) the elevator lifting extracted liver meal to meal drying tube. In the right- hand corner can be seen a portion of the bagged meal con­ veyor.—Courtesy o f Rose, Downs and Thompson, Ltd.

December, 1945 445 Reports on British Food Research

FRUIT AND VEGETABLES During the three years under review, the most out­ standing feature affecting the work of the Dairy Bac­ I n his introduction to the annual report for 1944 of teriology Advisory Department has been the introduc­ the Fruit and Vegetable Preservation Research Station, tion in M ay, 1942, of the N ational M ilk T esting and Campden, Mr. F. Hirst, M.Sc., A.R.C.Sc., the Direc­ Advisory Scheme, following upon an experimental tor, calls attention to the fact that during the past five testing and control trial covering four representative years the activities of the Research Station have been counties in England and Wales, carried out during largely determined by war-time conditions, and the the winter and early spring of 1941-1942. scientific work necessarily directed to the investigation Nutritional studies and physiological work com­ of short-term practical problems connected with the prised the activities of the Physiology and Biochemistry preservation of food under such conditions. The im­ Department. Among the nutritional studies figured provement of the quality of British canned fruit and the heat treatment and processing of milk ; the nutri­ vegetables is one of the chief functions of the Research tive value of cheese and fats; the chemical, physical, Station, and with the return to normal conditions the and microbiological estimation of vitamins in milk and control of quality and the establishment of new official other foodstuffs. standards may have to be undertaken. The National Mark standards used before the war were worked out at, and the control of quality operated from, the Re­ AGRICULTURE AND HORTICULTURE search Station. The 1944 report of the Agricultural and Horticul­ The work carried out for the Ministry of Food in tural Research Station (the National Fruit and Cider connexion with the maintenance of standards under Institute), Long Ashton, reflects a transitional stage in the Fruit and Vegetable Canning Orders was con­ the work of the station. While work om the urgent tinued for the fifth year in succession. problems of war-time food production is being main­ Among the research work undertaken in the labora­ tained, the first steps are being taken towards a post­ tories was the correlation of hydrogen swells with war expansion of the investigations on fruit. thickness of tin coating. Experiments on the use of Three articles by T. Swarbrick announce dramatic electro-tin plate and on the effect of corrosion in­ results in the utilisation of growth-promoting sub­ hibitors in the lining compound were also completed. stances. The principal paper records the successful Other matters studied were corrosion of tinplate, production of tomato fruits from unfertilised ovaries vacuum in cans, quality control, analytical methods, treated by spraying with beta-naphthoxv-acetic acid. and disposal of cannery effluents. The resulting seedless fruits are not inferior to normal An article on the vitamin C content of canned tomatoes in appearance and quality. The method has potatoes and canned peas is contributed bv Mr. W. B. had a practical application in ensuring the setting of Adam. Another interesting paper is “ The Interna! the bottom trusses in commercial glasshouses. The Corrosion of Cans ” (Progress Report II), bv Dennis spraying of apple fruits with naphthalene-acetic acid Dickinson, and still another paper by Mr. W. B. Adam is shown to be an economic method of preventing pre­ treats of “ Corrosion and Hydrogen Swells in Canned harvest drop, and in consequence producing a much Vegetables.” The determination of tin in canned better finished sample of the varieties Beauty of Bath foods is discussed by Mr. Dickinson. and Worcester. Another application of growth-pro­ moting substances is in improving the rooting of Yellow Pershore plum stocks. DAIRY PRODUCTS The vitamin B status of fresh fruits is examined bv The National Institute for Research in Dairying has D. P. James, and the vitamin C content of tomatoes bv issued a report for the years 1941, 1942, IQ43. A. Pollard, M. Kieser, and J. Bryan. Outdoor toma­ It is divided into two sections : (1) general, and (2) toes had more vitamin C than those grown under reports by departments. The Dairy Husbandry De­ glass; the application of organic compost to the partment records valuable experimental work with plants slightly lowered vitamin C content. In an dairy cattle. investigation of the blackening of potatoes on boiling, The work of the Chemical Department has among A. Pollard, M. Kieser, A. Crang, and T. Wallace find other matters been concerned with the compositional that cooking quality depends on variety and site more quality of milk and other analytical w ork; the physico­ than on manurial treatments. After a comparison of chemical, physical, and colloidal properties of milk nine methods of preserving fruit and four of making and dairy products ; and cheese investigations. fruit syrups, A. Crang, M. Croxall, D. P. James, and The Bacteriological Department has studied lactic M. Sturdy report that sterilisation of fruit in bottles acid bacteria, mastitis, cheese-making starters and by slow heating in water gives generally the best re­ bacteriophage, H.T.S.T. pasteurisation, and a number sults. A. Crang and M. Croxall also describe methods of other subjects. A new chapter in the history of the for the domestic production of unfermented apple juice. department was opened with the establishment in Mav, 1941, of a mobile laboratory. One of the main inten­ CAKES AND BISCUITS tions of the scheme is to provide, at the call of ad­ visory dairy bacteriologists, a well-equipped mobile The fourth annual report of the Cake and Biscuit laboratory with a specialist staff, ready to go at short Manufacturers’ War Time Alliance, Limited, reviews notice to assist in the solution of any urgent field prob­ the: considerable legislative activity in the biscuit and lem which requires a special attack of this kind. cake industries.

446 Food Manufacture The intricate task of a periodic examination of the Department of Scientific and Industrial Research has Returns of Fuel Consumption has been greatly helped been commissioned by the association to prepare a by the co-operation received from members, and has report on the methods of testing fibreboard and corru­ resulted in a steady and increased reduction in fuel gated board containers for strength with special refer­ consumption due to the increased efficiency with which ence to their performance in practice. manufacturers have operated their fuel-consuming plant. The fuel efficiency work carried out bv the VITAMIN STUDIES Alliance and the method under which the Alliance Fuel Campaign is conducted was recently singled out A brief account of the results obtained in the Oval- by a Ministry of Fuel official as representing one of tine Research Laboratories is given in their annual the best efforts made by any trade organisation, especi­ report for 1944. Further w ork has been done on those ally in viewr of the fact that the work has been main­ substances- which are closely related chemically to tained up to its original standard and even improved vitamin C, from which they cannot be distinguished by upon in the course of time. ordinary and analytical methods, but do not possess With reference to the conference on post-war bread the antiscorbutic properties of the true vitamin. These and flour, the Council of the Alliance considers that have been provisionally named “ apparent vitamin C .” provided the recommendations or regulations which The different methods which have been devised, all are finally decided upon only apply to bread, and flour based on the original observation of Lugg that under for bread, and that manufacturers of biscuits and certain conditions formaldehyde condenses more rapidly cakes are left free to use what suits them best, there with true than with apparent vitamin C, have been will be no cause for complaint. The Council has, compared on a wide variety of materials, and it has however, submitted a statement to the Conference set­ been found that, on the whole, they give similar ting out the requirements of the biscuit and cake results. manufacturers and the reason why complete freedom Further papers are given on the effect of storage in the selection of flour by them is necessary for the conditions on vitamin C in fruit syrups ; vitamins in welfare of their businesses. rose-hip tablets ; and vitamins in malt extract.

PACKAGING MATERIALS EAST AFRICAN INDUSTRIAL RESEARCH

In the annual report of 1944-4:; of the Printing and The first annual report, 1943, on East African indus­ Allied Trades Research Association the use of wrap­ trial research activities from the inception of a co­ ping materials and containers is described. ordinating research organisation in 1941 to December The experimental work at present in hand is to 31, 1943, has recently been issued. The report covers develop methods of testing packaging materials for a large number of subjects, including the utilisation of water-vapour permeability. Two methods are being animal and vegetable products. Studies are described examined. The first is suitable for routine testing of of the processing of edible oils and fats, glycerine pro­ all but the most impermeable films. Various forms of duction, the use of vegetable oils in internal combus­ such a test have been available for some time, and the tion engines, and the production of shark-liver oil on work of Patra has been directed towards the general tbe East African coast. acceptance of standard testing methods and conditions. The second method which has been developed is suit­ able for testing the more impermeable films. The present experimental work provides an em­ pirical approach to the subject and will enable pack­ Correspondence aging materials to be selected according to the degree of protection required. It is important, however, that the laws governing the transmission of water vapour Salad Cream and Mayonnaise through packaging materials should be established, TO THE EDITOR OF FOOD MANUFACTURE and it is intended to extend the work to include a fundamental approach to the problem of water-vapour D e a r S i r ,— Under Salad Cream and Mayonnaise, permeability. page 329 of F o o d M a n u f a c t u r e , I have read the report In the measurement of relative humiditv there is a by the Inter-Departmental Committee on Food Stan­ need for a quick and accurate method of measuring dards. relative humiditv so that moisture conditions inside This subject of standardising formulae for this pro­ packages can be studied. duct has been under attention of certain governments Various electric hygrometers have been described for some time— just why I do not know. which meet most of these requirements, and experi­ The writer has been manufacturing mavonnaise ments are being made to test one of these. In this, and sandwich spreads for over forty years and was the moisture in the air causes changes in the electrical first to make this product for commercial use in conductivity of a thin film of synthetic resin in which Canada ; in fact, we opened up the market and found is dispersed a small quantity of lithium chloride. By the sale. measuring tbe electrical conductivity the relative I do not agree that mayonnaise must contain oil to humidity can be determined. be called by that title. The word “ mayonnaise ” im­ Among other matters discussed is the task of ad­ parts to the public a certain richness, while salad hesives, which is of major importance in manv pack- dressing has an entirelv different impression. We - * g i 11 ^ operations. Tack and viscosity have been have made all these vears a no-oil mayonnaise which studied in a new type of viscometer, for which the term is just as fine and rich in flavour as anv other product “ penetroviscometer ” is suggested. in which we use cream and butter, and have educated The Forest Products Research Laboratory of the our customers to whip cream and add it to our no-oil December, 1945 447 product. To lay down a Law which would stop any Crocker in his just-published book Flavour. On p. 51 manufacturer from applying or using the word we read : “ mayonnaise ” on a no-oil product would be to oppose “ Much has been written about meat flavour, but an established custom and work a hardship on such the subject is still far from clear. Meat flavour is due firms as ourselves who created the sale for these pro­ to something more than sodium glutamate, a sub­ ducts. There certainly is a no-oil mayonnaise, and I stance that contributes much to developing a good contend that we for one have the right to call our pro­ chicken flavour in soups and makes vegetarian food duct bv the word “ mayonnaise,” since we established more satisfying. Part of the flavour of meat is ap­ the product and the name. I would like to know who parently due to slightly volatile organic acids, and per­ the men are that consider themselves capable and with haps part is due to nitrogen bases.” enough experience to set up such a Law in this case. 1 trust Dr. Dyson will not mind my taking up these You might just as wTell tell the H.P. Sauce Company two points. I feel sure that if he will look 011 p. 28 ot what their standards must be, or Lea and Perrin Flavour he will enjoy the joke. Company. Certainly you are not protecting the public Yours faithfully, in any wav. All products require a statement of con­ R. W. MONCRIEFF. tents which covers the public for health purposes. It is the intention of this company to open a branch factory in United Kingdom when conditions warrant. You will find that there is a large buying public Bakery Management and who do not want oil in mayonnaise, and when thev cannot purchase such a product thev do not purchase Costings any other kind, but very often make a home-made A b o o k * published some months ago is one which can mayonnaise in their own kitchens. be usefully included in the library of any progressive After reading this article I am assured that the com­ baker. Written as it is by two men, each an acknow­ mittee knows very little about this product and are ledged master in his own sphere, it is not only in­ certainly not in a position to write anv Law on it. formative but eminently readable. Much information There is another very important point. The people is given in the chapters on management, and the sec­ in U.K. at present are not big consumers of this pro­ tion on management remuneration alone would make duct, and the time to set standards is not now. it a most valuable reference work. This, however, is Yours very truly, but one section, and in every other there are figures or A. B. BOWRON, ' details which have a practical bearing on the subject Bowron Products, Ud. Hamilton, Canada. of bakery management. In the latter part of the book, where costings are discussed, the difference between estimating and cost­ ing is made quite clear at the outset. Examples are “ The Chemical Senses ” given for systems of standard costings for bread, but no reference is made to confectionery. Since, how­ TO THE EDITOR OF FOOD MANUFACTURE ever, it is bread costs which are most in the official D e a r S i r ,— I read Dr. Dyson’s generous review of eve at the present time, the information given should my book, The Chemical Senses, with interest and prove most useful. pleasure. I trust I may be in order in making further Finally, the glossary of terms used in costings forms reference to two technical points raised by the re­ a useful conclusion to any book on this subject. viewer. * Modern Management for Bakers and Confec­ 1. Dr. Dvson suggests, in relation to Muller’s tioners. By H. E. Turner and E. Victor Amsdon, theory of odour : “ If odour is a function of dipole F.C.W.A. Pp. 58. London. 7s. 6d. net. moment, the odour of water should be between that of acetone and ethyl bromide.” My contention is that the odourless character of water is subjective and not objective. We cannot smell water because it is always present in our olfactory apparatus. For a similar The Antioxidant Properties of the reason oxygen and nitrogen, which on electrochemical Vegetable Phosphatides grounds might be expected to be odorous, appear to be odourless, since they are always present in the nasal (1Continued, from page 443) passages (The Chemical Senses, p. 175). I am no supporter of Muller’s theory, but I believe 12 R. W. Riemenschneider, S. F. Herb, E. M. Hammaker, that the odourless character of water is not an argu­ and F. E. Luddy, Oil and Soap, 21, p. 307 (1944). ment that can logically be used against it, or against 1,1 H. S. Mitchell, U.S. Patent 2 ,ii3 ,2 t6 (1938). M Industrial Patents Corporation, Brit. Patent 481,610 almost anv other theory of odour. (^938)- 2. Regarding the “ meat ” taste, there is of course J. L. Jensen, K. C. D. Hickman, and P. L. Harris, no inconsistency in sodium glutamate having an in­ Proc. Soc. Expl. Biol. Med., 54, p. 294 (1943). tense meat-like taste, and in most of the taste of meat 10 IT. Jasperson and J. W. Lord, Private communication. being odour. There is a case recorded by Dr. Ogle 17 C. Golumbic, Oil and Soap, 19, p. 181 (1942). (Medtco-Chirurgical Trans., 1S70, 53, pp. 263-90), and 18 H. S. Olcott and H. A . Mattill, Chem. Revs., 29, p. which was quoted on p. 92 of The Chemical Senses, 257 (1941). of a person who, as the result of a fall from a horse’ 1!l A . E. Bailey and R. O. Feuge, Oil and Soap, 21, p. 28(1 lost his sense of smell but retained his sense of taste, ('9-14). B. H. Thurman, U.S. Patents 2,201,061-2-3-4 (1040). and he could not distinguish one meat from another. H. N. Holmes, R. E. Corbet, and E. R. Hartzler, Jnd. Perhaps more interesting are the remarks of E. C. Eng. Chem., 28, p. 133 (1936). 448 Food Manufacture National Flour (82! Per Cent. Extraction) and Bread

Sixth Report from the Scientific Adviser’s Division, Ministry of Food

N October I, 1944, the extraction of national and ash were determined on all samples sent by Oflour in Great Britain was reduced to 82J per Ministry of Food inspectors, while the remainder of cent. This lowering of the extraction followed work the mills were covered in about eight weeks; about which showed that the bulk of the vitamins and forty flours were baked every week, thus covering minerals in the wheat grain are located in the germ, all the mills in six or seven weeks. All mills in­ particularly the scutellum fraction, and in the outer cluded in the survey were grouped according to endosperm adjoining the bran. Provided these two their capacity (five groups; up to 5, 6-10, 11-20, fractions are included in the flour, there will be no 21-50, and more than 50 sacks/hr.) and their port appreciable difference in the nutritive value of 82% area (London, Bristol, Liverpool, Hull, Leith, per cent, as compared with 85 per cent, extraction Glasgow, and Northern Ireland). Aliquots of flour. At the same time, the fall in the extraction samples from all mills in the same capacity-group in makes it possible to exclude about z-6 per cent, of each port area were bulked together to form a bran (on the average, 85 per cent, flour contains total of thirty compound samples upon which ribo­ 4 per cent, bran) and so give a whiter flour and flavin, nicotinic acid and iron were determined fort­ bread. Details of the milling technique necessary nightly. to produce a satisfactory 82^ per cent, flour have The production of a whitish flour of high nutri­ been circulated to all millers.1 tive value is a new development, and so the analy­ tical results are given in some detail. Quality of Flour Colour Index .— Colour (bran speck contamina­ Mills were allowed about a fortnight to settle tion) was judged on a scale of 0 to 100, where o down, after which each mill was instructed to send represented a white flour free from visible bran a 6-lb. sample once a week to the Cereals Research specks, and 100 represented the national average Station, St. Albans, for analysis. These covered 85 per cent, flour (capacity basis) as manufactured colour, fibre, ash, added calcium, iron, vitamin Bi, during July-September, 1944. riboflavin and nicotinic acid; in addition, the flours The percentage of all samples examined that fell were examined for baking quality. within the various colour index classes week by It was impossible to examine every sample in week is shown below. The average colour indexes every respect each week. Thus, the “ colour ” of on a mill basis and on a capacity basis are also every sample was judged each week; vitamin B, shown. was determined on samples from all the larger mills Vitamin B i.— The percentage distribution of vita­ every week, and on the remainder once in four min Bs values and the weekly average vitamin weeks, thus covering more than 80 per cent, of the B, value (mill basis) were as shown in Table 2. total national flour production— on a capacity basis The average value for vitamin Bi over weeks A — every week; calcium (as added creta prseparata) to D (during which all mills were covered), on a was determined fortnightly on all samples; fibre capacity basis, was 0-88 i.u./gm.

T A B L E 1 Week Commencing—

Colour Index not Oct. 16. Oct. 23. Oct. 30. Nov. 6. Nov. 13. Nov. 20. Nov. 2 Exceeding— A. B. C. D. E. F.G. 10 3 5 4 5 3 2 2 20 5 8 12 19 15 11 15 30 15 21 29 36 29 30 30 40 27 34 42 49 50 48 50 50 46 49 54 66 54 61 62 60 59 f>5 69 75 68 77 79 70 7(> 80 79 87 80 85 89 80 «5 87 88 91 92 91 94 90 89 92 92 92 93 94 96 TOO 9 t 94 94 96 96 97 98 Average Colour f Mill basis 59 55 53 47 49 49 47 Index 1 Capacity basis 51 4 5 4 3 36 38 38 37 No. of samples 226 226 237 246 248 247 254 December, 1945 449 TABLE -2 Week Commencing—

B l (I.U ./g m .). Oct. 16. Oct. 23 Oct. 30. Nov. 6. Nov. 13. Nov. 20. Nov. 27 A.B. C. D. E.F. 0 . i*io or more 2 0 0 0 0 I 0 1-05 „ ,, 6 0 0 0 1 2 0 1*00 ,, 18 3 4 4 4 4 3 0*95 >> >> 38 1/ 20 11 20 13 11 0-90 ,, 59 38 43 38 45 38 35 0-85 ,, If 79 65 62 58 68 65 53 o-8o ,, 91 88 78 84 89 85 78 0 -7 5 .. ■■ 97 96 90 94 97 95 86 0-70 ,, 99 97 97 98 99 97 93 0 65 ,, 100 98 99 IOO 99 98 96 o'6o ,, — 98 99 -- 100 99 98 o-55 „ „ — 100 100 -- — 100 99 No. of samples 99 118 112 117 112 119 130 Mean vitamin value 0-92 0-87 0-87 o-86 o-88 0-87 0-85 Per cent, of the total milling capacity analysed 82 84 81 83 81 81 83

Riboflavin, Nicotinic Acid, and Iron.— The Out of the 248 samples of flour examined, 60 average values for these constituents (mill basis) are ( = 24 per cent.) showed signs of high maltose due given in Table 3. to the inclusion in the grist of sprouted English Ash and Fibre.— The average ash and fibre deter­ wheat. minations (mill basis) on samples sent by mill With the fall in extraction from 85 to 82.] per inspectors were as shown in Table 4. cent., the water absorption of the flour has de­ Creta Prceparata.— The average value found for creased by I gallon per sack. Actually, as shown the amount of added creta prseparata over the last later, the percentage of Manitoba wheat in the grist complete month (commencing October 30, 1944) has increased from about 40 per cent, in the first was 6-5 oz./sack. The distribution of the figures six months of 1944 to about 57 per cent, in w as as follows : October and November. Had the percentage of Manitoba remained at 40 per cent., the water Creta (oz■ /sack). Per Cent, of all Samples. absorption would have decreased by about 1 gallon 10 or more 4'5 per sack. 9 IO-2 i8-6 The conversion factor of 82^ per cent, flour to 7 .. 36-5 bread is approximately 133. 6 ,, 61-3 Colour of Breadcrumb and Colour Index of Flour. 5 .. 794 — There was a reasonably good relation between 4 .. 90-6 colour of bread and colour index of flour as shown 3 94’7 in T able 6. 96-5 98'5

Hence, 60 8 per cent, of all the samples had a Correlation between Flour Colour and Fibre, value lying between 50 and 79 oz./sack. This and between Flour Colour and Vitamin Bt table summarises the results of analyses on 491 Content samples of flour. Flour Colour and Fibre.— All samples analysed Breadmaking Quality.— A number of flours were for fibre were arranged in groups according to the taken at random each week, the object being to colour index, and the average fibre content for each cover all mills in due course. These flours were group was calculated. There is a close relationship baked in the laboratories under ideal conditions, between colour index and fibre content, indicating and the resulting loaves judged for volume, colour, that the colour index can be used to give a fair and quality of the crumb. The numbers of loaves estimate of the fibre content. described as good, fair-good, fair, and poor are Flour Colour and Vitamin B 1 Content.— A ll given in Table 5. samples analysed for vitamin Bi during the last com-

TABLE 3 Fortnight Commencing- Average for Six Weeks. Oct. 16 Oct. 30. Nov. 13. Riboflavin (wgm./gm.) .. i-o 10 I-o Nicotinic acid (^gm./gm.) 18 18 19 Iron (mgm./ioogm.) 1-99 1-99 1-84 194 450 Food Manufacture TABLE 4 Week Commencing- All Samples Oct. 16. Oct. 23 . Oct. 30. Nov. 6. Nov. 13 and 20. Nov. 27. A to G. A. B. C. D. E and F. G. Average ash (per cent.) 0-92 0-87 o -93 0-85 OQO o -82 o-88* Average fibre (per cent.) o-27 0-29 0'28 0-32 0-27 0-3 0 0-29 Average fibre (per cent.) (corrected for added white flour) 0 2 9 Q'31 0 3 0 0 35 0-30 0-33 0 3 1 No. of samples H 8 I I 5 7 n 56 In clu d es o -i2 per cent, due to added creta.

T A B L E 5 Total jor Quality of Week Commencing— Seven Weeks. Loaves. Oct. 16. Oct. 23. Oct. 30. Nov. 6. Nov. 13. Nov. 20. Nov. 27. No. of Per Cent Loaves. of Total G ood 18 25 29 16 26 3 1 8 153 62 Fair-good 12 5 8 4 5 4 2 40 16 Ti'air 8 2 6 3 7 6 3 35 14 P o o r 7 2 3 1 4 2 i 20 8

plete month (commencing October 30, 1944) were Comparison o f 82\ Per Cent. Flour with 85 Per similarly arranged in colour-index groups, and the Cent. Flour average vitamin B ; content of each group was cal­ Average figures for 82 per cent, extraction flour culated. Since samples from the large mills (more as given above are set against figures for 85 per than 20 sacks/hr.) were analysed each week, the cent, flour as given in the Fifth Report2 (covering monthly averages for vitamin Bj and colour index 85 per cent, flour samples received during January - were calculated for each mill, and these values were June, 1944). (Table 7.) used instead of individual determinations. The com­ In the report on high vitamin flour' it was plete lack of correlation between colour and vitamin predicted that the lowering of extraction by 2 J per B , indicates that, in general, millers who are getting cent, would entail a reduction of the bran content good colour in their flour are not doing so to the of the flour from 4 per cent, to 2 4 per cent., and detriment of its Bj content. This is to be expected that the 82^ per cent, flour would have an average since bran, as such, contributes little to the vitamin fibre content not exceeding 0 3 per cent. This pre­ B, content of flour. diction has been justified in the average figure of 0-29 per cent, of fibre (0 31 per cent, when cor­ Average Fibre Average Vitqmi rected for added white flour). This lowering of fibre Colour Index. Content. Content. content is reflected in the lighter colour of the flour. (Per Cent.) (I.U./gm .) The ash content has also decreased slightly. The 10 0-23 (25)* o-88 (9)* vitamin Bi content has dropped rather more than 20 0 2 4 o-86 ( 15) (29) the theoretical prediction of 0 02 i.u./gm., and 30 0-24 (19) 0-87 (47) 40 0-27 (14) o*86 (41) this, taken in conjunction with the drop in ribo­ 50 0-28 (20) o-88 (34) flavin content, suggests that some scutellum and 60 0-31 (26) o-86 (35) embryo are being lost to the offals. 70 0-85 (29) °'33 (27) The iron content has shown roughly the forecast 80 0-34 (28) 0-88 (16) 90 0-36 (8) 0-89 (7) decrease of 0-16 mgm. /100 gm. On the other hand, 100 0-38 (13) 0 8 9 (5) the nicotinic acid content, instead of decreasing, 100 + 0-48 (34) 0-89 (9) has actually increased slightly. The explanation of * The number of determinations is shown in parentheses. this anomaly is probably to be found in the compo-

T A B L E 6

Colour of Average for Oct. 16. Oct. 23. Oct. 30. Nov. 6. Nov. 13. Nov. 20. Nov. 27 Breadcrumb. Seven Weeks. V e r y p ale 34 41 31 35 36 35 32 35 (431* P a le . . 57 52 53 37 49 49 64 52 (33) Fairly pale . 97 80 63 65 55 72 73 (l8) B ro w n ish f —— 95 — 95 90 — D a rk b row n . ——— 100 + 100 + — i l } <-> * Figures in brackets are percentages of total number of loaves examined, f “ Brownish ” corresponds to loaf made from average 85 per cent, extraction flour. December, 1945 451 sition of the grists used in milling the 85 per cent, Quality of Bread flour analysed during the first six months of 1944 971 commercial loaves from different parts of and those being used for the 82^ per cent, flour Great Britain have been examined during the period in October and November, 1944. Table 8 gives October 1 to November 30, 1944. These were details of the grists. graded for quality (commercial standards) with the The higher Manitoba content of the grist used in following results: making 82^ per cent, flour is reflected in the higher protein content of this flour compared with 85 per G o o d 98 lo a v e s io-1 per cent. cent, flour. F a ir -g o o d 427 .. 44’0 ,, ,, Further, Manitoba wheat is richer in nicotinic F a ir 266 27’4 .. acid than English wheat. An average figure for Mani­ P o o r 180 18-5 ,, „ toba w heat is 60 /igm./gm. against 45 /igm./gm. for English wheat. Unfortunately, that harvest was a particularly wet The amount of added white flour during 1944 has one, and much British home-grown wheat sprouted varied between 5 and 12^ per cent. The bulk of in the stack. Such wheat has a high maltose con­ this flour is Canadian G.R. (fortified with vitamin tent and tends to give a loaf with a doughy crumb. B! to a level of approximately 1 i.u./gm.), but The results, described earlier in this report, showed small quantities of Plate and, just recently, that some 24 per cent, of the flours received from American fortified flour have also been added. mills gave loaves showing high maltose damage. Of Average figures for this last flour are vitamin Bi the commercial loaves, 298 (= 31 per cent.) showed 1-5 i.u./gm.; riboflavin 27 /igm./gm.; nicotinic the same defect, and as a result the total percentage acid 36 /igm./gm.; and iron 2-9 mgm./100 gm. It of “ Good ” and “ Fair-Good ” loaves (54 per cent, is understood that during the period when the 82^ in all) was lower than would otherwise have been per cent, flour samples were analysed the overall the case. There was, however, a marked improve­ addition of American enriched flour was well below ment in the colour of the loaves compared with 2 per cent. Even at 2 per cent, level, however, the those made from 85 per cent, flour. American flour would only increase the values for This work was carried out at the Cereals Research 82! per cent, flour by the following amounts: vita­ Station, Ministry of Food, St. Albans. min B,, 001 i.u./gm .; riboflavin, 0-03 /igm./gm.; nicotinic acid, 0-4 /igm./gm.; and iron, 0-02 mgm./ REFERENCES 100 gm. Plate flour and Canadian G.R. flour 1 "H igh Vitamin Flour” (Ministry of Food, October, (except as regards vitamin Bi, where it has no 1944). C f. a lso M illin g , November 4, 1944. effect) would act in the opposite direction. 2 N a tu re, 1944, 154, 582.

T A B L E 7

82J Per Cent. Flour. 85 Per Cent. Flour. Vitamin B 4 (I.U./gm.) (Sample basis) o-88 (807)* o -975 (346)’ Riboflavin (/igm./gm.) i-o (723) 1-3 (346) Nicotinic acid (jtgm./gm. 18 (723) 17 (346 ) Iron (mgm. /100 gm.) 1-94 (723) 2-07 (346 ) Protein (per cent.) 1 1-6 (245) IO’ 7 (346 ) Fibre (per cent.) 0 3 1 (56) 0*50 (346) Ash (per cent.) o-88 (56) 0-98 (346 ) Colour Index 5 i (1684) --- Colour Index .. (capacity basis) 4i (1684) IOO (200) * The values represent averages for the number of samples given in parentheses.

T A B L E 8 Average Composition of Grist in Samples Analysed.

Manitoba Wheat. Home-grown Wheat. Other Wheat. Barley and Ry 85 per cent, extraction survey 2 6 J a n u a ry 37'4 59’5 o -5 ’ F e b ru a ry 39’7 57'3 o -5 2 5 M arch 35‘3 6 L 'l 2-1 1'5 A p ril 38-3 58-4 2-8 o -5 M ay 42-7 53' 2 3-6 0 5 Ju n e 42-6 54-2 3 0 0-2 821 per cent, extraction survey i - i October 16 to 30 57’o 38-1 3’8 i-o October 30 to November 13 57' 1 38-r 3'8 0-0 November 13 to 27 57'7 37'7 3’7 452 Food Manufacture Sugar Factory at Dolni Berkovice. The Food Industry in Czechoslovakia

EFORE the war the food industry in Czecho­ the treasury one milliard kronen yearly— roughly Bslovakia was governed by the big banks, whose one-tenth of the total revenue! On the other hand, interests were directed mainly towards the sugar very large sums were devoted to the corruption of refineries, distilleries, breweries, etc. Apart from public life and for the propagation of Nazi prin­ these, there developed the agricultural co-opera­ ciples. No wonder, therefore, that wide masses of tives, but although these were originally founded the population are asking for nationalisation of by the small and medium farmers they eventually these industries and that the Government is deter­ went into the hands of the agrarian oligarchy. mined to transform this wish into reality. Their political field of action was the so-called Agrarian Party, so sadly famous for its collabora­ Nationalisation of Industries tion with the Nazis even before Munich. One of The nationalisation is not to be carried out their feats was to force the Government to abolish mechanically. Each case will be dealt with in­ the spirits monopoly which had been bringing into dividually and due regard will be paid to the

Filling cartons with margarine in a Czechoslovakian factory. nature of each individual branch and to the in­ will be the most difficult task of all, since it de­ terest of both the producers of raw materials and pends to such a large degree on import, and this the consumers concerned. The sugar industry will involves the problem of communications as well as be nationalised in its entirety. Each factory will that of fixing the rate of exchange. be directed by a committee of five, two of whom will sit for the beet growers, two for the shop State Economic and Industrial Structure steward organisation, and one for the Government. The political changes are, of course, accom­ These members will be nominated by the Govern­ panied by changes in the economic and industrial ment, according to the recommendation of the structure of the State. This will involve on the organisation concerned. Distilleries, refineries, and one hand a partial de-industrialisation of the over­ mineral water sources will also be nationalised. industrialised so-called Sudeten territory, and on In the field of synthetic fats and allied industries the other the industrialisation of the prevalently it is proposed to nationalise all factories employ­ agricultural Slovakia. This will present the State ing more than 150 workers. There also will be Planning Office and the Ministries of Food, Agri­ nationalised: all breweries with a yearly produc­ culture, and Foreign Trade with a unique oppor­ tion of more than 100,000 hectolitres, all flour mills tunity to modernise and rationalise, among others, with a capacity of more than 6 wagons per day, also the food industry. It is proposed to improve and finally chocolate and sweets factories employ­ the production of preserves and subordinate this ing more than 500 workers. Bakeries will not be industry to the sugar industry, to increase the pro­ nationalised at all. Smaller undertakings which duction of canned meats, and to improve the do not at present overstep the permitted limit will methods of canning according to latest scientific not be nationalised automatically should their pro­ principles; finally, to cultivate the production of portion overstep those limits, but only when this is some specialities as exchange for foods from other in the interest of all concerned and in full con­ countries so as to vary the fare of its own popula­ sultation with the owner. Thus it is quite possible tion and also as a suitable export article. that both types of undertakings will exist side by side and free competition will develop.

Czechoslovak Agriculture Czechoslovak agriculture suffered through the occupation to a much lesser degree than did its Biology for Ninepence industry. If it were not for the fact that the war T h o u g h bearing the Penguin imprint, a recent p u b ­ in its last phase passed over the eastern part of its lication does not belong to any of the avifaunal broods territory it might actually have been possible to with which Messrs. Penguin Books have made us say that some real progress has been made. But familiar, and is No. 1 of a new series.* It consists of the losses during the last few months of the war seven articles or essays : two about plants and five in Slovakia have been heavy, and the situation is about human or animal biology. Whether the articles made more difficult by the fact that all neighbour­ are reprinted or original is not quite clear, though, ing countries have been plundered and that from the absence of acknowledgments to former Czechoslovakia, owing to its peculiar geographical sources, they may be presumed to be original. A re­ viewer, if he is not a zoologist, has a difficult task. position, is more dependent on a successful solu­ His impulse to congratulate Messrs. Penguin Books on tion of the transport problem than are most other having provided a new outlet for scientific publication states. in journal (or is it book?) form must be tempered bv In shortest supply are meat and fats. For the wondering whether it is worth w^hile, and to what time being the only article that can be exported audience this curiously assorted collection of essays is (and this is being done in the form of barter) is addressed. A zoologist would seemingly have no such sugar. In 1937-38 Czechoslovakia exported doubts. 3,282,692 metric tons of sugar out of the 7,565,263 The standard of the essays is high, but they are no tons produced. There was, therefore, 27 kg. of more sequent than is an issue of Biological Reviews, The point is that the latter is w'ritten for specialists in sugar per head per year as compared with 19 to particular branches of biological science and is a 20 kg. today. Since more than half of the sugar “ library ” periodical, whereas New Biology is hope­ exported went to Germany and Italy the prospects fully addressed to the ordinary reader and to teachers of a successful solution are good. of Science (with a capital S) in schools. A zoologist is The spirit-distilling industry was less important Iikelv to be grateful for the book, and the ordinary from the point of view of export. In 1936 there man may buv it, but will he or can he read it? were in existence 900 distilleries, which employed The article which can be commended to everyone is on the whole about 5,000 workers and produced that 011 the origin and history of the potato. This em­ about 940,000 hectolitres yearly, of which about ploys for the most part ordinary language. The brief 115,000 were destined for export, industry, motor * New Biology— I. Edited by Michael Abercrombie fuel, and for the production of vinegar. and M. L. Johnson. Penguin Books, 1945. Pp. 118. The reconstruction of the synthetic fats industry gd. net. 454 Food Manufacture article on trace elements in plants is not intended to be process : (a) which gave a final product in a fine state other than academic, but it would have been more in­ of division ; (b) in which the vegetable cells were not teresting to food chemists, and the public at large, if unduly ruptured ; (c) in which a horny skin formation it had given fuller consideration to the effects of trace on the surface of particles during drying was avoided. elements on crop quality. The remaining articles con­ Several patented processes were briefly described and sist of two on sensation and neural anatomy, one on details were given of the principle employed in the human vital statistics, one on malaria, and one on method described in a specification accepted by the wireworms in relation to war-time agriculture. British Patent Office— No. 566167. The importance of To sum up this miscellany of such diverse scope and this process was stressed inasmuch as the other pro­ appeal is almost like adding shillings and yards. The cesses, so far as the speaker was aware, were limited main question is: How is this biology new? The to laboratory experiments, this method had been in essays are up-to-date, and contain many new facts; but commercial production for a considerable time. In­ the important thing is outlook. So far as the periodical deed, all the mashed potato powder hitherto produced can bo said to be new, its novelty is that of a teratoma commercially (amounting to several thousand tons of rather than of the organised being which could be ex­ product supplied to the Services) has involved the use pected now. of the subject-matter of this patent. Mr. Rendle con­ In the last quarter of a century there has been a vast cluded his paper with a comparison of some of the pro­ change in biological outlook and methodology. While perties of potatoes preserved by canning and dehydra­ descriptive and classificatory studies (such as the tion in the form of both strip and mashed potato powder. anatomical) retain their importance, there has been an entirely new- incidence of interest in the behaviour of populations rather than individuals. This interest is reflected by Mrs. Miles’s essay on wireworms, but in such a way that only those in the know can find the connexion. The glossary is no substitute for a lead A New Whale Factory Ship from the editors, who have done nothing specific to in­ dicate what is new in biological trends; yet by doing (iContinued from page 444) that they would have performed the greatest service for the introduction of special continuous expellers, the ordinary reader wishing to learn about modern biology. excess oil and moisture are removed from the meat, Good as the individual articles are, I feel that New after suitable pretreatment, after which the meat Biology is an opportunity misused. That, however, passes to special sterilisers and continuous steam- need not prevent anyone from being grateful for the heated vacuum driers in which the remaining mois­ chance of having two excellent neurological essays for ture is driven off. After drying, the meat is ground ninepence, and those who buy this newcomer, will, I to meal and bagged. am sure, think that the potato article is alone well worth the money.—H u g h N ic o i.. Digestibility of Whale Meat Whale meat, which at one time was thrown over­ board after the oil content had been extracted, be­ comes a rich golden brown powder, entirely free from any fishy taste. Samples produced in a pilot The Preservation of Potatoes plant have been found to have a protein content

I n a paper read by Mr. Theodore Rendle at a joint of 84-56 per cent, with 98-9 per cent, digestibility. meeting of the Food Group and the Bristol section of No beef steak cooked in the ordinary way has any­ the Society of Chem ical Industry on November i, 1945, thing approaching this digestibility, and it is hoped he opened his survey of various methods for the pre­ that the food will prove of great value to the servation of potatoes by referring to the traditional peoples of Europe. clamping by growers, and while in temperate climates this very largely met the need for preservation, certain Liver Oil circumstances, including military requirements in war­ time, gave rise to the need for other methods of pro­ The recovery of oil from the livers is by a pro­ viding this staple food in pre-packed and, if possible, cess involving a combination of dehydration and pre-cooked form. He referred to the three main methods solvent extraction, carried out with the exclusion of of preservation of vegetables in general— .namely, cold air in order to retain vitamin content. After ex­ storage and its allied development, quick freezing, can­ traction the meal is dried, and is of a chocolate- ning, and dehydration or drying. He showed that pota­ brown colour. toes were not suitable for quick freezing, and that while a heavy tonnage had been canned for military needs this was hardly the ideal method for the packing and transport of this vegetable. Reference was made to TO AUTHORS potato flour and to the American product “ riced pota­ toes.” Dehydration was dealt with at some length, F o o d M a n u f a c t u r e is prepared to consider the both in the form of strip potatoes and as pre-cooked publication of any books on scientific and tech­ mashed potato powder. Considerable attention was nical subjects which authors might care to paid to the last-mentioned item, and it was pointed out su b m it. that a successful result could only be obtained by a December, 1945 455 [»] Trade News

De-zoning of the Biscuit In­ Mr. Arthur Lawson Rowett Research Institute dustry Mr. Arthur Lawson resigned his Dr. D. P. Cuthbertson, Glasgow, Following the announcement appointment as secretary of the is the new director of the Rowett made by the Minister of Food, the National Society of Caterers to Research Institute at Bucksburn, Cake and Biscuit War-time Alli­ Industry at the end of September near Aberdeen, where he succeeds ance is planning for the de-zoning to take up a new appointment Sir John Boyd Orr, who has been of biscuits to take effect as from w ith th e N itrate Corporation of appointed the first director- Monday, April 29, 1946. Chile, Ltd. general of FAO. Dr. Cuthbertson, Problems of labour, raw who is a graduate of Glasgow Uni­ material, and adequate transport Mr. A. Schwarz versity, is also a leading authority on protein metabolism, and has will have to be faced, and it is Mr. A. Schwarz, director of recently returned from Newfound­ understood that at least six Messrs. Polak and Schwarz’s land, where he has been acting as months’ organising is necessary Essencefabrieken, Zaandam and adviser on nutrition to the Govern­ before manufacturers can get Hilversum (Holland), and of Polak ment. He was Grieve Lecturer in supplies of biscuits to anything and Schwarz (England), Ltd., Physiological Chemistry at Glas­ like all the areas in which they Enfield, was in London recently gow University, but in the early distributed before the war. on a special mission on behalf of years of the war he went to the It is, however, hoped that by the Netherlands Government. Medical Research Council and the date indicated there may be He regrets that the time at his took part in the planning of an improvement so far as labour, disposal did not permit him to schemes for the feeding of the raw materials, and transport are visit many of his business friends people of the occupied countries. concerned, so that retailers in this country but hopes to see He is a B.Sc., D.Se., and M.D. of throughout the country may be them on a future occasion. able again to display the wares G lasgow . of biscuit manufacturers whose Northern Aluminium Co., Ltd. names were familiar but whose goods have not been seen during On October 15 the Northern Release o f Storage Premises the long period of controls. Aluminium Co., Ltd., reopened Return to industry of premises its London Sales and Enquiry requisitioned during the war for Shetland Herrings Office at a new address: 11, storage purposes is to be acceler­ Bruton Street, W .l. The manager ated. Wherever possible more A proposal that the Herring In­ of this office, which covers the dustry Board should act as mar­ factories are to be turned over to whole of South-Eastern England, production for the home and ex­ keting and development agents is Mr. E. V. Hill. over the whole of the herring fish­ port markets. Another Sales and Enquiry Up to September 30, 1945, ab ou t ing in Shetland has been unani­ Office, to cover South-West Eng­ mously agreed to by the curers 138,000,000 square feet of indus­ land and South Wales, is being trial floor space was still held and fishermen. A comprehensive established at Rogerstone, New­ scheme for the improvement of under requisition by Goverment port, Mon., where the Northern departments; premises covering the Shetland herring fishing in­ Aluminium Company has a large dustry was outlined by the chair­ a b ou t 1*2,000,000 sq u are feet h ad works producing sheet aluminium been released to industry, and a man of the Herring Industry and extrusions. Board when he recently visited further 12,000,000 square feet was in process of being released. the Shetlands, addressing meet­ Institute of Distribution ings of the fishermen and curers. Provided that disposals depots, The Board have since received Owing to growth of member­ labour, and transport are forth­ notification that they, too, have ship, and in the Institute’s activi­ coming, the aim of the Govern­ unanimously agreed to accept the ties generally, a larger secretariat ment is to ensure the release of proposals and give the Board has become necessary. Mr. Gordon the remaining factory accommo­ their full support. Heynes, C.A., of Messrs. Gordon dation by the end of 1946. Plans for the new scheme are Heynes and Co., has been ap­ Release of space is to be acceler­ now being worked out by the pointed as secretary, and the In­ ated, apart from the disposal of B o a rd . stitute’s Registered Office is now surplus stores through trade chan­ a t 40, Pall Mall, London, S.W .l. nels, by scrapping obsolete war The Institute was formed in material and removing other New Batchelor Factories in 1945 by business and professional stores to permanent depots. Dublin men, of widely varied interests, Many types of munitions must, A new £40,000 factory erected who believe that the processes and of course, be retained pending by Messrs. Batchelors and Co. economy of distribution should be decisions on future defence re­ (Ireland), Ltd., pea packers and the subject of continuous scientific quirements. Storage and disposal canners, at Bannon Road, Cabra, study. More than a hundred sorts departments have, however, been West Dublin, was opened by the of business concerned in the dis­ instructed that where stores have Eire Minister of Agriculture, Dr. tribution of goods are now repre­ to be retained they must be re­ James Ryan recently. sented in the membership. moved from factory space. 456 Food Manufacture Penicillin in Cheese Marconi Instruments, Ltd. War-time Achievement Speaking on bacteriology as ap­ In order to provide sales and A group of firms under the plied to cheese-making and milk­ service facilities in the area not chairmanship of Mr. W. Hallitt, ing, at a reunion of cheese-makers possible during the war years, a director of Thomas Broadbent at the Somerset Farm Institute, Marconi Instruments, Ltd., have and Sons, Ltd., Central Iron­ Cannington, Mr. J. W. Edgell, of now established a Northern Office works, Huddersfield, was formed Bristol University, said that some a t 30, Albion Street, Hull, tele­ in 1942 for the building of sub­ day cheese containing penicillin phone No. Hull 16144, w ith M r. marines under conditions of ut­ might be made. He considered D. J. Taylor, Northern repre­ most secrecy. that this would give a big boost sentative, in charge. These vessels were constructed to the industry provided they had and fitted out completely in the sufficient milk. secret bay at Broadbents, and, The British Aluminium Co., Ltd. apart from scientific articles, all Trade Agreement Terminated The British Aluminium Co., mechanical details were manufac­ Ltd., temporary head office, Salis­ tured by the firm. The Board of Trade have re­ bury House, London Wall, Lon­ On completion, the submarines, ceived from the Foreign Office a don, E.C.2, announce that their camouflaged by wooden frame­ copy of a note, dated August 21, telegraphic address has been work and tarpaulins, left the 1945, from the Argentine Minister changed to Britalumin Ave Lon­ works on special road bogies for Foreign Affairs to H.M. Am­ don. Address for cables will be towed by tractors, and were then bassador in Buenos Aires giving Britalumin London. loaded on to special trains for the formal notice of termination of Firth of Clyde. the Agreement of Trade and Com­ merce concluded between the Food Equipment Aluminium Development Asso­ United Kingdom and Argentina We have received a series of ciation on December 1, 1936. leaflets from J. G. Jackson and This notice has been given Crockatt, Ltd., describing some The Aluminium Development under Article 13 of the Agree­ improved designs of food-handling Association is the central tech­ ment, which provides that it shall equipment. Among these is a nical organisation of the alu­ remain in force until the expira­ machine for granulating moist minium industry, responsible for tion of six months after the date and sticky powders prior to tab- fostering the extended application on which either contracting leting. Details of a dry granula­ of aluminium in all forms. The Government shall have given the tor handling breadcrumbs, rusks, association comprises the princi­ other notice of termination sausage filling, breakfast foods, pal producers of the virgin metal, through the diplomatic channel. etc., are also given, together with the fabricators of wrought alu­ The agreement is, therefore, due descriptions of a varied range of minium alloy products, and lead­ to expire on February 21, 1946. filling machines for powders, meat ing members of the foundry sec­ pastes, etc., both fully and semi­ tion of the industry. Private Trade with Denmark a u to m a tic. The association has an exten­ sive Information Service, which is Following the conclusion of a available without obligation to all Financial Agreement and the re­ Waste Paper Salvage interested in the use of aluminium. cent removal of T.W.E. restric­ A leaflet emphasising in a A series of technical information tions on current trade with Den­ striking way the continued booklets is also in course of pre­ mark, normal commercial rela­ urgency of supplies of waste paration, and to date the follow­ tions between Denmark and the paper has recently been published. ing nine have been issued: United Kingdom can now be re­ The importance of fibreboard to sumed and trade can in general the country’s domestic economy, No. 1. Handling, Storing, and be handled through private chan­ into the manufacture of which a Transporting Wrought Alumi­ nels. considerable quantity of waste nium Alloys. The Danish Government are paper enters, is stressed. No. 2. The Properties of Wrought prepared to consider the issue of The reserve stocks of raw Aluminium Alloys. import licences to private traders material are now almost com­ N o. 3 . Heat-treatment of Wrought for the import of goods into Den­ pletely exhausted; the re-use of Aluminium Alloys — Part 1: mark. In the case of foodstuffs, containers of all kinds has reached P r a c tic e . however, the Danish Government its limit; and now supplies of raw N o . 4 . Heat-treatment of Wrought have agreed for the time being to material in the shape of waste Aluminium Alloys — Part 2 : centralised purchasing, arrange­ paper have begun to fall to a E q u ip m en t. ments for which will be made point where, unless something is N o. 5 . Fusion Welding ofW rought through the Danish Supply Mis­ done, it will not be possible to Aluminium Alloys. sion. maintain supplies of packing No. 6. Resistance Welding of United Kingdom exporters wish­ materials for the nation’s needs. Wrought Aluminium Alloys. ing to sell goods to traders in It is hoped, with the co-opera- N o. 7 . Machining of Wrought Denmark should apply to the Ex­ tion of the local authorities, to Aluminium Alloys. port Licensing Department of the arrange for an intensive publicity No. 8. Riveting of Wrought Alu­ Board of Trade in the normal way campaign in each area which co­ minium Alloys. if the goods are subject to export operates with the mill in waste N o . 9 . Spinning and Panel-Beat­ licen sin g. paper salvage. ing of Aluminium Alloys. December, 1945 457 Britain Revisited Food Education Society The Food Education Society, ADVICE TO BRITISH EXPORTERS since it was bombed, re-estab­ lished, and reorganised, has

F o l l o w i n g a visit to this country He makes two practical sugges­ passed through five years of war a trenchant letter by Patrick tions : into the present period of recon­ O’Hea, issued by the British struction for peace. Taking into Chamber of Commerce in Mexico, 1 . Require of your agent or consideration war difficulties and gives some straight - from - the - representative that he renders shortages of paper and personnel, I hope you may think we emerge shoulder advice to British ex­ you periodical reports upon the not without some success, states porters to Mexico. He is a trifle market in relation to your pro­ Dr. T. H. Sanderson Wells, chair­ apprehensive that despite the fact ducts and competitive activi­ that the free world watched man of the Society. ties; and make of such reports Britain with admiration during To-day the Society is widely a condition of his retaining your the darkest days of the war, there quoted, not only in the Press in is a danger that the effort upon representation. No reports, no this country, but in America and which the country is now embark­ continuance of your agency. the Dominions. Ministers of the ing, the unromantic, unspectacu­ 2. If you must let your agent Crown and high public and scien­ lar struggle for the reconstitution run around filling his pad with tific notabilities have taken part of its social life and economic orders as fast as he can lick his in its conferences and lectures. being, will be inadequately com­ pencil, of which the only mean­ The records of these activities, prehended unless it has inter­ ing is that the outside world is many of which have been pub­ preters, each in his particular a present, but not a future, lished, constitute a mine of in­ non-British medium. Until now vacuum in the matter of mer­ formation which, when paper and the British Chamber of Commerce chandise, then at least insist funds are available, might be in Mexico has striven to foster with him that into such orders edited to form a valuable book of abroad the best interests of British must be clearly written, and referen ce. trade and to co-operate in the accepted by the buyer, the Activities for consideration are : directing and expanding of British anticipated delay in delivery. (1) Conferences on school meals exports. To this task now is Unless orders for scarce and re­ and on sources of fresh vege­ added that of being interpreters mote goods carry such a time- tables (gardens, allotments, of Britain in this medium— lest the clause, they are merely a means e tc.). world forget. Treating of agents, of mutual deception: to your (2) A Food Education Society exam. Mr. O’Hea points out that these customer by leading him to in elementary knowledge of think that delivery will shortly right feeding for health. (A are still a bottleneck in foreign schedule was drawn up and be effected, for the average trade, and there still persists on a Board of Examiners consti­ our part a recklessness and im­ agent will always promise this; tu ted .) providence in the matter of selec­ and to yourselves, fooled by (3) An International Conference oil tion and naming of representa­ apparent orders which ulti­ the relationship between food tives that calls for correction. mately will be cancellations. and health. (Preliminary con­ tacts with America, Canada, Australia, South Africa, and Re-Use of Packing Material While the present shortage of New Zealand have been favour­ raw materials lasts the re-use of able.) Vital to trade recovery is the cartons, boxes, etc., must con­ (4) Formation of a panel of lecturers recovery of wood and fibreboard whom it is hoped may be tinue. Retailers and wholesalers available shortly to Women's cases, drums, and sacks for the everywhere are urged to help delivery of essential foods and Institutes, caterers, and other trade recovery by carefully open­ organisations. domestic products to shops and ing and saving all usable con­ warehouses. tainers. Particularly does this Some years ago such a confer­ The Container Recovery Service apply to all packages bearing the ence was held on world religions. during the war collected over C.R.S. injunction to save for col­ A small committee collected £150 172,000,000 such packages and put lection by Container Recovery and acquired the loan of a hall them back into service. In one S e rvice. for ten days. Chairmen were se­ year no less than 5,486,418 re ­ cured, experts read papers morn­ turned containers were used by Wigan Factory for Heinz ing and afternoon. A publisher one famous margarine factory undertook to produce a report at alone. This represented packing The Board of Trade announces his own expense. The total cost material for the yearly rations for that part of the Ministry of Sup­ w as £152 12s. Od. A valuable con­ 11,848,911 persons. ply factory at Standish, Wigan, tribution to religious knowledge Unknown to their customers has been allocated to H. J. Heinz resulted. If someone would in­ and the public, bakers, chemists, and Co., Ltd., for the production augurate a small committee to grocers, and traders generally of foodstuffs. They will eventu­ treat national diets on similar added their great share of this ally employ about 1,000 people. lines, valuable information would job to the many other tasks which The factory was formerly a be secured, some of which might war forced upon them. It was an cotton mill, but during the war otherwise be eventually lost. unspectacular but magnificent con­ was occupied by I.C.I. Metals, The voluntary services hitherto tribution to the war effort. L td . so generously given need relief,

458 Food Manufacture and our urgent need is for a re­ corder Clocks.” (Author to be liable income with which to pay a OBITER DICTA announced later.) shorthand typist and office ex­ M a y 28 .— “ The Design of Auto­ penses— say, £500 per annum. • The more we tinker with matic and Manually - Operated Last year one generous benefactor natural foods the less nutritious Control Systems,” Dr. A. Porter. donated £200 for clerical and they become.— Lord Harder. office expenses. This provided us • I’m going to join the Army again. I can't get enough to with a much-needed reserve, with­ Society of Chemical Industry eat. I feel only half alive on out which our last programme of civilian rations.— A recently de­ The following meetings have lectures could not have been car­ mobilised soldier. been arranged by the London sec­ ried out. An endowment sub­ • As scientists, we hold that tion fo r 1946 : scription (covenanted for seven no political control, no Govern­ J a n u a ry 7 , 1946.— Chemical years but terminated at death) ment, no laws can arrest the Society’s Rooms, Burlington march of science.— Mr. C. S. enables us to. reclaim income tax. House : “ Carbon Blacks— Their G arland. At 10s. in the pound, this means Manufacture and Use in Indus­ that such a subscription of £50 • The idea that nuclear energy will at once revolutionise try,” Alan Speedy, M.I.Chem.E., per annum would bring the F.I.R.I. S o cie ty per annum. If some­ society and enable us to live a £100 freer and happier life is, in my F e b r u a r y 4 , 1946.— Chemical one would organise a committee view, just moonshine.— L o rd Society’s Rooms, Burlington to collect, say, one hundred en­ C herw ell. House: Joint Meeting with the dowment subscriptions, an income • A number of nutritionists Food Group : “ The Treatment of which could be relied on for seven thought that millers were Water for Food Manufacturing years would be forthcoming and crooks and a number of millers Purposes” ; “ Purification of W ater thought the nutritionists were many activities at present impos­ for Food Purposes,” G. Carter, sible could be undertaken. cranks. I thought it would be a good idea to get them together. B.Sc., F.R.I.C.; “ Removal of The Bread Question has been Taints from Water,” F. Howard, closely considered. As a result — Lord Llewellin. • Charity between nations is A.M.C.T., and E. C. R. Spooner, we have printed The Political possible under the constitution M.Sc., B.E., D.Phil., M.I.Chem.E.; L o a f and also extracts from the of the Food and Agriculture “ The Role of Ionic Exchange in House of Lords Debate on Bread, Organisation and will un­ the Treatment of Water,” E. L. in the hope that members of the doubtedly do more for lasting Holmes, M.Sc., A.R.C.S., and Society may call together friends peace than armies, plans, and E. I. Akeroyd, B.A., B.Sc., Ph.D. atomic bombs.— The Canadian and neighbours and place the facts F e b r u a r y 13, 1946.— The Royal before them. Postmaster-General. Institution, Albemarle Street, Food is the main factor in the • I have always been a loyal W .l: Jubilee Memorial Lecture : production of growth, of tissue servant of the Minister and will be just as loyal to Sir “ Science and Packaging,” Dr. resistance, and bodily activity. Ben Smith as I was to Lord G. L. Riddell. Ill-feeding produces disease both Woolton. We are his servants M arch 4 , 1946. — Chemical of mind and body. Food will be and have to do as we are told. Society’s Rooms, Burlington the main problem for all peoples — Alderman J. Marshall, Croy­ House: “ The Rare Earths,” during the next few years. To do don Town Council. J. Newton Friend, D.Sc., Ph.D., its work the Food Education • As the nation’s provision F.R.I.C. Society requires adequate funds merchant I am no fool. I quite A p r il 1 , . — Chemical and efficient workers. understand there are 22,000,000 1946 people in this country who are Society’s Rooms, Burlington out to beat the Minister of House: “ A New Advance in Food. I don’t squeal at that, Chemotherapy,” Dr. L. P. Walls, Society of Instrument Techno­ and I hope they won’t squeal if M.A. I catch them.— Sir Ben Smith. M a y 6 , 1946.— Chemical Society’s logy • The world battle line in in­ Rooms, Burlington House: “ Peni­ The Programme for the coming dustry is drawn not between cillin,” Dr. E. Lester-Smith, management and labour, but session is detailed below : F.R.I.C. D ecem b er , . — “ Auto­ between those ’who battle for 13 1945 control and those who battle matic Temperature Control of for teamwork. If industry be­ Jacketed Pans,” Mr. G. H. Far­ comes the battleground of the Institution of Factory Managers rin gto n . battle for control, it becomes The annual general meeting of January 22, .— “ Electronic 1946 the graveyard of our hopes for the Institution of Factory Mana­ Controls for Resistance Welders,” the future.— Mr. John W. gers will be held at the Bonning- Mr. B. G. Higgins. N o w ell. ton Hotel, London, on Saturday, F e b r u a ry .— “ T h e E ffe ct of • There was a black market in 26 J a n u a ry , , a t p .m . Design of Boiler Auxiliaries on eggs— a very big black market 26 1946 3 the Choice and Performance of — there was not one-third of the output going through the Gov­ Automatic Control,” Mr. J. E. ernment packing stations to­ Thompson Bros. (Bilston), Ltd. O ’B reen . day. People could get six shil­ A p ril 4 .— “ Production of Charts lings per dozen like tumbling Mr. A. J. Lowe, London for Recording Instruments,” Mr. off a stool.— Mr. R. Rostron, manager for Thompson Brothers L. B. Lambert; “ Recorder Inks,” Chairman of the Poultry Asso­ (Bilston), Ltd., has reopened the Mr. C. S. Harman; “ Recorder ciation of Great Britain. London office at Aldwych House, Pens,” Mr. F. C. Knowles; “ Re- W.C.2. Phone : Holborn 1416. December, 1945 459 Conference on Scientific Films Goods from Italy It was recently stated, with A C o n f e r e n c e on “ The Film and Slow - motion cine - photomicro - reference to payment for goods Science ” opened under the chair­ graphy and the use of infra-red imported into the United King­ manship of Mr. John Maddison had proved of particular war-time dom from Italy, that “ Payment (Northern Area representative of value, assisting in the study of by the United Kingdom trader the Association, and chairman, such widely different matters as in accordance with the contract Leeds Scientific Film Society) on gunnery and the motility of bac- terms should be made to an Italian A u g u st 31, 1945. From the point of view of film sterling account.” Giving civic welcome to the production it was stressed that Traders should note that post­ delegates, the Mayor of Hudders­ the cinema held a close parallel to liberation sterling accounts have field, Alderman Sidney Kaye, said printing, ranging from “ highly been opened by the Banca d’ltalia that the association was perform­ specialised volumes ” to “ light with the “ big live ” banks (i.e., ing a valuable function by helping and enjoyable magazines.” The Westminster, National Provincial, to destroy the conception that power of the film was immense, Lloyds, Barclays, and Midland science was the perquisite of the and the new interest in document­ Banks) and with the Bank of brainy few. aries an exciting thing which England; the Banca d’ltalia are A number of addresses were should be used for the good of all understood to be applying a rate given during the three days’ ses­ people, as the message of a pic­ of 400 Italian lire to the £. Pay­ sions, and many interesting aspects ture was understandable in many ment by the United Kingdom im­ of the subject were presented by corners of the earth. porter in accordance with the con­ the speakers. One of the final papers described tract terms can be made to these The beginnings of a scientific X-ray adventures among the pro­ accounts through normal banking culture were shown by the exist­ teins and other molecular giants. channels. United Kingdom im­ ence of twenty or thirty film It demonstrated the common porters are reminded of the neces­ societies up and down the country, structural thread which runs sity of complying with the United all bringing science to the door­ through all matter. The lecturer Kingd om exchange control re­ step of the citizens. contrived to give the quest for quirements, full details of which The duty of science w7as to pro­ ultimate knowledge a dramatic can be obtained from any bank. tect people from making blind and exciting quality, for it was Traders are reminded that im­ assumptions. Films should fall seen to connect writh all the port licences will not, in general, into three categories : those which sciences and to represent a funda­ be granted for goods not, for the deal with the established sciences; mental line of attack against time being, licensed from other those presenting the facts as can cer. cou n tries. known, with some further attempt to arrive at conclusions from them; and those which give edu­ B.E.T.R.O. Members Discuss Plans cation in doctrines and values. Another lecturer, giving an IMPORTANCE OF MARKET RESEARCH account of his eleven-year study of visual education by means of An important meeting of the the management what sort of ser­ the camera, said that the film British Export Trade Research vice they required and what prob­ could bring large-scale processes Organization took nlace on Octo­ lems allied to market research into the remotest lecture-room, b er 24 at Caxton Hall, London, needed ready solution. He urged taking its place beside other train­ W'hen an a tte n d a n ce of 300 heard them to make active use of mar­ ing methods. For fullest success, a report on progress and put for­ ket research. “ Without it,” he the instructional film must cease ward their own views and ques­ said, “ no export business could to be a commercial proposition, tions about B.E.T.R.O. Mr. correctly assess the strength and and have its finances secured. Arthur Ethell, Director of Ad­ potentiality of its market nor the The nature and use of the film ministration, said that the organ­ innate preferences of its con­ strip— a continuous loop of still isation had been busy with ad­ suming public.” pictures which retain a fixed se­ ministrative problems and with During the discussion which fol­ quence and had the advantage of planning operational policy. lowed Mr. Ethell’s address the being readily catalogued and filed, An intelligence service could view was expressed that much of light, portable, and not easily be offered now, and in the begin­ B.E.T.R.O.’s work could be better damaged—was the subject of n ing of 1946 specific research on carried out by the Export Groups, another address. The film strip instructions from members would which were specialists in their had proved its usefulness in class­ be able to be carried out. Those particular field. But Mr. Ethell room work, and was especially instructions should be sent now, explained that when B.E.T.R.O. adapted to revision. so that it would be possible to see was first mooted an investigation Owing to the remarkable pro­ what sort of tasks were to be showed that neither export groups gress in screen development, the faced . nor trade associations could carry film as an instrument of scientific Mr. Ethell emphasised the chief out the scientific work of market investigation has attained an im­ purposes of the meeting : first, to research, which demanded a portant role. Such films use time- ask members to promote the value special staff of experts. Many ex­ lapse, photomicrographic, high­ of B.E.T.R.O. among their friends port groups had already invited speed, and infra-red techniques. in industry; and, second, to tell B.E.T.R.O. to help them. 460 Food Manufacture Lighting in Food Factories amount of light a fluorescent in­ London. It will open not later stallation produces only about a th a n J u ly , and it will be on a The installation at Scribbans, 1 third as much heat as a tungsten considerable scale. Ltd., of Smethwick, affords a lamp installation. good example of the fluorescent “ It will not be anything so vast lighting in a food factory. The fluorescent lighting instal­ or all-inclusive as a commercial lation with “ daylight ” lamps exhibition or trade fair, and space The picture at the bottom of provides an atmosphere which en­ the page shows a counter with will not be sold,” said Sir Stafford courages cleanliness and tidiness conveyor belt lighted by means of Cripps. “ It will represent the on the part of the operatives. In M azd a -watt Fluorescent Lamps best and only the best that 80 the case of the installation re­ in Mazdalux Trough Reflectors modern British industry can pro­ ferred to above the high intensity suspended at a height of ft. duce, largely the new post-war 3 and comparative shadowlessness above the conveyors. designs, but not excluding those of the lighting are helpful to the The lighting units are spaced good designs of the years imme­ operatives, who have to work very 10 ft. apart, and provide an illu­ diately before the war which wdl rapidly and accurately packing mination having the average in­ be going into production again. materials brought to them on the tensity of 12-foot candles, as “ This exhibition will be British conveyor belt. against the 3-foot candles given industry’s first great post-war by the previous lighting installa­ gesture to the British people and Design in British Industry, 1946 tion of 60-watt Tungsten Fila­ to the world. I confidently be­ ment Lamps. The President of the Board of lieve that it will demonstrate the The importance of high inten­ Trade states that the Council of vigour, freshness, originality, and sity, well diffused, and comfort­ Industrial Design will hold in the skill with which our manufac­ able lighting in a food factory is summer of next year a national turers are setting about their task obvious. Fluorescent lighting has exhibition of design in all the of serving the home consumer and the further quality of relatively main ranges of consumer goods. capturing a great share of the ex­ cool operation. For a given The exhibition will be held in port trade.”

Fluorescent Lamps installed at Scribbans, Ltd., Smethwick.— Courtesy o f The British Thomson-Houston Co., Ltd. December, 1945 461 Horlicks, Ltd. Company News At the ordinary general meet­ ing of Horlicks, Ltd., held re­ Allied Bakeries Canning Industry and E.P.T. cently, Lt.-Col. J. N. Horlick, O.B.E., M.C., presiding, said that Allied Bakeries has declared a Several companies in the can­ the net trading balance, after pro­ third interim ordinary dividend ning industry have been hit rather viding for excess profits tax, was of per cent, (payable Decem­ heavily by way of E.P.T. and 5 slightly in excess of the figure for ber 8), making 15 per cent, less should be immediate beneficiaries the previous year, the available tax. This compares with 10 per from any alleviation of that tax. total being £ , . The direc­ cent, annually for the five preced- United Canners, whose 5s. shares 242 398 tors’ report sets out the manner in g ye a rs. are now changing hands around in which it is proposed to deal 12s., furnish an instance, as the £ 7,000 required last time to meet with this total— (a) Provision for Hovis Deal taxation other than excess profits the increased dividend of 10 per ta x , £ , ; (b) Interim divi­ Hovis has acquired the Ordi­ cent., compared with £22,500 paid 135 294 dend of ,£66,666 ( ^ per cent, nary shares of Robinson Bros. away by way of taxation. Earlier 13 (Rotherham) flour millers. Mr. this year the company purchased actual), less income tax, paid Arthur Robinson remains the the Ordinary share capital of A p r il 4 , 1945, £ 33,333; (c) P ro ­ posed final dividend of £ chairman and managing director J. and J. Beaulah, of Boston, Lin­ 83,334 of the company. colnshire, for £ 105,000, satisfied ( 16§ per cent, actual), less income tax, for payment November , Hovis has an authorised capital by the issue of United Canners 1 of £ 800,000, of which £ 544,780 has sh ares a t 7s. 6d. each. The chair­ 1945, £ 41,667; (d) Balance to be been issued, consisting of £ 150,000 man at the meeting in May men­ carried forward, £ 32,104. 6 per cent. Preference and £ 394,780 tioned that the combined com­ Ordinary— all in £1 shares. A panies, by working only one day business marking recently in the a week, could earn their combined United Dairies, Ltd. Preference was at 31s. The Ordi­ E.P.T. standard, which was ap­ Proposing to pay a final divi­ nary are quoted at 6jj. Mr. A. H. proximately 13! per cent, on the Dence is the chairman. dend on the Ordinary stock of 7j increased capital of £210,000. per cent., making 12j per cent, for the year, Mr. Leonard Maggs, chairman and managing director Newfoundland Fisheries Enter­ Chambers Wharf and Cold Stores, of United Dairies, Ltd., in his prise Ltd. address to the thirtieth ordinary Formed with the object of A t the eighteenth annual ordi­ general meeting, said that the fishery development in all its nary general meeting of Chambers total net assets of the group, in­ branches, North Atlantic Fish­ Wharf and Cold Stores, Ltd., Mr. cluding goodwill, are approxi­ eries, Ltd., has been incorporated Charles Goldrei, chairman and mately £ 9,000,000. The reserves with a share capital of $ 1,500,000, managing director, stated that of the group, including undivided it is announced from St. John’s the net trading profit for the 52 profits, total £ 3 ,285,565— that is, (N.F.). It takes over the con­ weeks ended June 29, 1945 (a fte r taking the figure of £ 1,406,415 trolling interest in Job Brothers, providing for payment to the appearing in the parent com­ Ltd., and will offer shares to the Ministry of Food, Cold Storage pany’s balance-sheet and adding public. The provisional director­ Control, of the excess over the the figure of £ 1,879,150 appear­ ate includes Mr. Hazen Russell, maximum allowed to be retained ing in the consolidated statement the promoter, Messrs. C. A . Pippy, by the company), amounted to of assets and liabilities of sub­ Harold Macpherson, C. E . Hunt, £ 76,397 17s. 10d., against sidiary companies. Lewis Ayre, Gerald Doyle, and £ 78,504 2s. 3d. for the previous The current assets of the parent W. F. Hutchinson. p eriod of 53 weeks; this is con­ company, including Government sidered to be satisfactory in view securities, £ 1,458,197, and tax re­ of the revised additional restric­ serve certificates, £ 1,560,025, are Spillers tions on cold storage controlled slightly higher than last year, but It has been announced that profits applied by the Ministry of as explained then, when normal Spillers have acquired the Ordi­ Food during the period under re­ conditions return considerable ex­ nary shares of Paul Bros., flour view. The net balance of profit penditure will have to be incurred millers, of Birkenhead, Coventry, for the period after providing for for re-equipment, and for the and Cambridge. directors’ fees, depreciation, War financing of stocks. The business of Paul Bros, will Damage Act, insurance premiums, The net profits of the group, continue to be conducted as be­ and taxation amounted to after provision for all taxation, fore, and Mr. F. O. Paul remains £ 21,934 17s. 5d., against are £ 433,714— that is, taking the chairman and managing director £ 22,832 14s. 4d. for the previous balance of net profit shown on the of the company. p eriod . W ith the termination of parent company’s profit and loss Since 1928 Spillers, which has hostilities the basis of calculating account (£ 262,915) and adding the an issued capital of £ 4 ,145,727, depreciation has been reviewed, balance on the consolidated state­ has acquired a number of under­ and it has been decided that the ment of subsidiary companies’ takings in various parts of the sum o f £ 10,266 12s. Id. provided profit and loss accounts (£ 170,799). country. The present acquisition in the accounts under review is The comparable figure last year will open up new areas. adequate under present conditions. was £ 419,011. 462 Food Manufacture Overseas Items

Better Bacon from Canada “ Can ” for Frozen Foods Commercial Conditions Overseas Future shipments of Canadian Frozen food packers have.moved As announced in the October bacon to Britain will be far a step nearer the low production issue of Food M anufacture, the superior in quality to the war­ costs which heretofore have given Department of Overseas Trade time bacon, which had to be canners a sizeable competitive are preparing a series of reviews specially cured to survive the edge. According to B usin ess of commercial conditions covering Atlantic crossing. Improved ship­ W eek, the American Can Co. has twenty-eight countries. Two new ping will enable Canada to send developed a new container which, issues in the series have been pub­ her best bacon, which will be in for the first time, permits auto­ lished for Canada and Turkey, the hands of British housewives a matic filling and sealing of frozen and these are obtainable, together month after packing.— R eu ter. food packages. Its walls are with those previously published, paraffin-impregnated fibre board; from H .M . Stationery Office, York ends are light tinplate, can be House, Kingsway, London, W.C.2, Double-breasted Chicken opened easily by peeling off after and its provincial branches. A prize of £ 1,250 has just been prying up a corner. offered in the United States by School Inaugurates New Crop the Great Atlantic and Pacific A handful of soya beans given Tea Co. for a double-breasted Coffee Extract Industry for chicken. An additional award of to the headmaster of Oda Govern­ Brazil £750 will go to the agricultural ment School in the Gold Coast has college experts who help a farmer The possibility of establishing a . resulted in the introduction of a to win the prize. coffee extract manufacturing in­ successful new crop to the district. The development of a broad­ dustry in Brazil was discussed at Boys at the school planted the breasted turkey, having a good a recent meeting of the Brazilian beans and the yield was replanted. proportion of white meat, proved Rural Society, attended by the They also intend to get the whole to be very good business to turkey Secretary of the Brazilian Federal farming community interested in breeders, and now there is a big Economic Planning Board. the bean, and local farmers are demand for chickens. It is not The question was introduced turning up at the school to find expected that the prize will be when the Secretary reported that, out more about the new crop. awarded before 1948. in reply to an offer of Brazilian coffee beans to France, the French Dehydration in S. Rhodesia Sunflowers in Russia Minister of Supply had stated that while France was greatly in Southern Rhodesia’s dehydra­ In the U.S.S.R. the sunflower is need of this article, the fuel ques­ tion factories at Salisbury, Um- an important oil-producing crop. tion was such that his Govern­ tali, and West Nicholson are now Eleven years ago, when working ment was interested in the pur­ producing dehydrated products of at experimental station No. 8281 chase of coffee extract.— R e u te r ’ s a very high standard. The Salis­ in the Don District, Leonid Trade Service. bury Government factory, which Zhdanov produced a sunflower started production in May last, is that he named after the station. It now producing at full capacity, was found to be resistant against Wood Steaks and is a fine example of local broomrape, the sunflower’s worst effort in overcoming war-time foe, and also against drought. Its One of the chief items on the shortages. During the months yield was more than three or four menus of Swedish restaurants is before production started those times greater than the ordinary “ wood ” steak, which, in the responsible for the erection of the sunflower. A year after Zhdanov opinion of all good Swedes, is a plant had to overcome many diffi­ had completed his field trials it whole lot better than no steak at culties due to non-availability was sown on 5,000 acres. To-day all. Since the advent of “ utility and, in some case, non-arrival of it cover million acres. beef,” steaks with all the charac­ essential equipment. When the Germans invaded the teristics of a nice, juicy piece of Don, Zhdanov managed to get his pine board may be no novelty to seed stock and laboratory equip­ most Americans or Canadians. Lightning Wrapping Machine ment to safety and continued his But in Sweden a “ wood ” steak A new high-speed gum-wrap- work. Now he has produced a is just what it means—it is ping machine, turning out a thou­ sunflower called “ Steppe,” rival­ actually made from wood yeast sand sticks a minute, or nearly ling No. 8281. In addition to developed through a process of double the speed of the fastest having a higher oil content, it has hydrolysis. previous gum wrapper, was re­ an earlier ripening date, which is cently developed by the Package important, for the sunflower har­ Machinery Co. of America. After Dehydrated Whale Meat vest in Russia precedes the plant­ enveloping each stick in waxed ing of winter wheat and late-ripen­ At present whale meat is being paper, the machine puts a label ing varieties can hold up the sow­ dehydrated in Durban, and it is around, then stacks the sticks in ing of this crop until the best stated that Antarctic whales could fives, and wraps them in a trade- sowing time has been passed. be sent to Europe in that form. marked package. December, 1945 463 News from the Ministries

Allocation of Cooking Fat Appointment Use o f Imported Flour No lard will be allocated to Mr. P. D. H. Dunn, O.B.E., With reference to the recent an­ trade users for manufacturing formerly an Inspector of Customs, nouncement of the Amendment purposes from November 11, 1945. and latterly head of the Fish Divi­ to the Flour Order, 1945, the Compound cooking fat will be sion in the Ministry of Food, who Minister of Food announces that available against traders’ lard has been serving as one of the the imported flour may be used d a tu m . Commissioners in Newfoundland, without restriction in the produc­ has been appointed as a Principal tion of bread, flour confectionery, and biscuits, except that the Aluminium Foil Assistant Secretary in the Fish­ eries Department of the Ministry maximum percentage imposed by Attention is drawn to a decision of Agriculture and Fisheries as the Bread and Flour Orders in the of the Ministry of Supply and Air­ from October 1, 1945. production of national bread still craft Production (Light Metals app lies. Control) to the effect that alu­ minium foil is now in free supply Resignation and may be purchased without re­ M r. E ric 13. Mackintosh, direc­ strictio n . tor of Cocoa, Chocolate, and Sugar Amendment to the Flour Order Confectionery Division, found it By an amendment to the Flour Salad Cream and Mayonnaise necessary on personal grounds to O rd er, 1945, which came into relinquish his appointment on force on November 4 , th e M inister An Order prescribing a stan­ t O ctob er 31, 1945. As from Novem­ of Food has removed certain re­ dard of composition for salad ber 1, the Division came under strictions on the sale and use of cream and mayonnaise has been the joint directorship of Mr. imported flour and semolina. made. This Order, which is to A. H. L. Johnson and Mr. S. P. Directions have been issued to be read with the Food Standards D obbs. flour millers, flour importers, and (General Provisions) Order, 1944 flour factors permitting them to (as amended), prohibits the sale Captain R. E. Sawyer sell and deliver imported flour to of any product under such a de­ buyers other than retail buyers, The Minister of Food regrets to scription as to lead the intending provided that in England and announce the death of Captain purchaser to believe that he is Wales a quantity of national flour R. E. S awyer, Divisional Food purchasing salad cream or mayon­ at least nine times as great as the Officer for the North of Scotland naise unless it contains not less quantity of imported flour is sold Division. Captain Sawyer joined th a n 25 per cent, by weight of or delivered at the same time. In the Food (Defence Plans) Depart­ edible vegetable oil and not less Scotland at least three times as th a n 135 per cent, by weight of ment in September, 1938, and con­ much national flour must be sold egg-yolk solids. tinued to give valuable service as or delivered at the same time as The Order makes it clear that Divisional Food Officer through­ the imported flour. the standard applies to any other out the whole of the war. It is now permissible to use salad dressings besides those sold semolina in the production of as salad cream or mayonnaise Alteration in Millers’ Grists bread, flour confectionery, and unless there is attached to the biscuits. Bakers will therefore be Grists for bread-making in the wrapper or container a label bear­ able to resume the use of semo­ Londoń, Liverpool, Hull, and ing the words “ This product is lina for dusting purposes. A Bristol port areas were altered on not a salad cream or mayonnaise licence is, however, still necessary O ctob er to : and does not comply with the 15 for its use in manufactured meat statutory standard prescribed for Manitoba wheat 70 per cent, p ro d u cts. those products.” This statement m axim u m . Persons other than flour millers is not required, however, on the Home-grown wheat 25 per are reminded that the mixing of sale of salad dressing by a caterer cent, minimum. imported flour into national flour as part of a meal. Plate wheat 5 per cent, (if for sale as flour is prohibited as The Labelling of Food (No. 2) not available, Manitoba and constituting the production of a Order has been amended to make home-grown wheat were in­ speciality flour, for which process it clear that for any salad sauce creased by 2j per cent.). the Minister’s licence is necessary. or other salad dressing which does A further alteration was made The export price of certain not comply with the standard for on October 17 t o : flours has been increased, and in salad cream and mayonnaise the Manitoba wheat 80 per cent, certain areas the deductions ingredients must be specified on m axim u m . allowable when flour is collected th e lab el. Home-grown wheat 20 per from mill or store by the buyer The Order came into force for cent, minimum. have been increased. sales by manufacturers on Novem­ If Plate wheat is available it is Copies of the Order (S.R. & O. ber 1 , 1945; it will be in force for to be used at the rate of 5 per 1945, N o . 1347) can be obtained sales by wholesale on February 1, cent., decreases of 2j per cent, from H.M. Stationery Office at 1946, and for retail sales on May being made in Manitoba and the usual addresses or through 1, 1946. home-grown wheat. any bookseller. 464 Food Manufacture Non-Standard Salad Dressing Change of Address and trade unions, and the senior An Order amending the Pickles The new address of the Food regional representatives of the and Sauces Order has been made Standards and Labelling Division, Board of Trade, Admiralty, Minis­ to provide that non-standard formerly of Colwyn Bay, is now tries of Labour and National Ser­ salad dressings are subject to the 28, Lancaster Gate, London, W.2. vice, Supply and Aircraft Produc­ same restrictions in respect of Telephone Paddington 1811. tion, Food, Fuel and Power, Town transportation as salad cream and and Country Planning, W ar Trans­ mayonnaise and to provide maxi­ port, Works, and, in Scotland, the mum prices lor any salad sauce or British Mission to America Scottish Office. Representatives dressing other than salad cream of other departments will attend or mayonnaise. The prices pre­ In order to study and advise meetings when necessary. scribed for salad cream and upon developments in the mechan­ Under the terms of reference mayonnaise remain unaltered. isation of sugar-beet cultivation the Boards will advise Ministers The Order came into force on and harvesting, the Ministry of on industrial conditions in the November 1, 1945, in respect of Agriculture arranged, in agree­ regions, and upon steps which transportation provisions and ment with the Ministry of Food, may be necessary to bring re­ first-hand sales; in respect of sales to send a small mission to North gional resources in productive by wholesale the date will be Feb­ America during the sugar-beet capacity or labour into fuller use. ru a ry 1, 1946, and sales by retail. harvest season. Other duties will include those of M ay 1, 1946. The mission will visit the prin­ keeping local industry advised of cipal growing areas during har­ Government policy in relation to Pre-packing of Macaroni, etc. vest and will study practical industry, and they will keep head­ operations in the field and in the quarters informed of the views of A limited quantity of packing factories in addition to the re­ local industry. materials, at present confined to search and development work paper and board, will be made being undertaken by university available for the pre-packing of centres, sugar factories, and agri­ macaroni and similar products, cultural machinery manufacturers. Export Licensing and consideration will be given to A simplified form of application applications for licences under the for export licence will be brought Macaroni and Similar Products Sugar-Dried Egg into use as soon as supplies can (Control and Maximum Prices) be printed, and this revised form O rd er, , as amended, author­ An Order has been made, opera­ 1942 will call for considerably less in­ ising such pre-packing as from tive from November 11, 1945, formation than that necessary January 1, . amending the Egg Products (Con­ 1946 during the war years. Applications for licences from trol and Maximum Prices) Order, Pending the introduction of the licensed manufacturers and from 1943, by bringing “ sugar-dried new form, exporters completing egg ” within the definition of those persons who were pre-pack- the present application form need ing macaroni and similar products “ egg products ” and prescribing no longer answer questions 6, , prior to September , , should maximum prices applicable to 7 16 1942 8, 9 , 10, 12, 13, 14, 15. Further, be addressed to the Cereal Pro­ sales of “ sugar-dried egg ” for on page 3 the country of destina­ ducts Division, Bryn Euryn, Col- baking and food manufacturing tion only need be given instead of wyn Bay. Such application must purposes. the name and address of the con­ lie accompanied by a statement The maximum price of “ sugar- signee as at present. Thus, among g iv in g : dried egg ” on a sale to a baker other things, the names and ad­ or manufacturer is s. per lb. (a) In the case of licensed 3 dresses of the consignee or ulti­ There are no changes in the mar­ manufacturers the type of mate purchaser abroad, the for­ gins at present permitted to the products, and estimated warding agent at the port of dis­ various classes of wholesalers quantities per annum to be charge, and the agent through licensed to sell egg products for pre-packed in the following whom the order was secured need manufacturing purposes. sizes : no longer be stated. (i) |-lb. pack Exporters are reminded, how­ (ii) 1-lb. pack. ever, that it is an offence to con­ Regional Boards for Industry (J>) In the case of other pre­ sign goods to a person included in packers, details of the total The Regional Production Boards the current Trading with the quantity pre-packed during have now been reconstituted by Enemy (Specified Persons) Orders, the year ended September the President of the Board of or to any territory* to which 16, 1942, in Trade as Regional Boards for In­ regulation 7 of the Defence (i) J-lb. pack dustry. As announced on Octo­ (Trading with the Enemy) Regu­ (ii) 1-lb. pack. ber 9 , the Boards will in future lations applies, and any goods The Ministry does not under­ exercise their activity over the sent forward for exportation and take to grant assistance to pre­ whole field of productive industry so consigned will be stopped by packers in obtaining supplies of instead of, as in the past, being the officers of Customs and Ex­ macaroni and similar products. chiefly concerned with the produc­ cise. It will be noted that as in the tion of munitions. * These territories at present case of other pre-packed food pro­ The Boards each consist of an include Germany, Japan, Rou- ducts, the Labelling of Food (No. impartial chairman, together with mania, Hungary, Bulgaria, and 2) O rder w ill ap p ly. three representatives of employers S iam . December, 1945 465 Information and Advice

Mixed Spice B.389. Names and addresses of manufacturers or United Kingdom suppliers of the special envelope type 8,512. Required a recipe for mixed spice. (Eire.) lead-foil bags described in F o o d M a n u f a c t u r e , August, Mixed spice, in addition to spices, usually contains a 1945. (Scotland.) proportion of rice flour and sometimes sugar. The B.390. Names and addresses of suppliers of a dehy­ spices employed are cinnamon, cassia, caraway, ginger, drated extract prepared from the more common vege­ coriander, cloves, mace, and nutmeg in varying pro­ tables by boiling them in a dilute brine and evaporating portions, with cinnamon predominating. the resulting liquor. (Lancs.) The following are two typical mixtures : B.391. Information regarding the manufacture of caramel colouring. (S. Africa.) (i)_ (2) Per Cent. Per Cent B.392. Names and addresses of firms supplying test­ Rice flour ... 25 — . ing apparatus or instruments for foodstuffs. (Portu­ Cinnamon ... 28 32 gal-) Carraw a}' 25 - — B.393. Particulars of firms specialising in the con­ Coriander 3 3 2 struction of (a) spraying machines for making milk Ground ginger 3 16 powder, soap powder, etc., (b) butter and cheese-pack­ M ace 11 • — ing machineryt and (c) germ-proof filters for fruit Nutm eg 5 16 liquids. (Holland.) Pepper 4 B.404. Recipes for bottling meat pastes, chicken, 100 100 ham, and tongue style. (Scotland.) B.405. Information regarding the manufacture of Information Supplied pickles, sauces, etc. (Canada.) B.345. Name and address of manufącturers of the B.406. Names and addresses of British manufac­ herring-boning machine illustrated in F o o d M a n u f a c ­ turers of sausage casings for export to Sweden. (Lon­ t u r e , October, 1943, and also of machines for filling don.) fish paste into tin and glass containers. (Canada.) B.407. Names and addresses of firms manufacturing B.346. Information regarding the use of flavouring small boxes for saccharin tablets. (London.) or essences in the manufacture of jam. (S. Wales.) B.408. Details of manufacturers of airtight metal B.347. Particulars of recipes, methods of manufac­ closures for jam-packing in glass. (Cam bs.) ture, and machinery for sauces, mayonnaise, etc. B.409. Formulae for the manufacture of icing sugar, (Middlesex.) baking powder, and custard powder of pre-war stan­ B.348. Recipes for fat extenders suitable for use in dards, and also information regarding a suitable mill the bakery trade. (London.) for grinding sugar. (New Zealand.) B.349. Details of the latest method of processing B.410. Names and addresses of firms in South dates for pocketing. (Liverpool.) Africa and South Australia who make bakers’ sun­ B.350. Information regarding the sources of ground­ dries. (Staffs.) nut lecithin, preferably in Great Britain. (France.) B .411. Names and addresses of manufacturers of B.352. Recipes and suggestions for the manufacture meat hashers. (Eire.) of small quantities of high-grade ice cream, together B.412. Details of firms supplying machinery for the with the names and addresses of manufacturers of good production of breakfast cereals. (E ire.) quality ice cream powder and formulae for the same. (Middlesex.) B.422. Suppliers of equipment suitable for the con­ fectionery and chocolate trade together with appropri­ B.353 and B.354. Manufacturers of the plant used ate literature on the subject. (Glos.) in " A New Canning System ” described in F o o d M a n u f a c t u r e , May, 1945, (Eire and London.) B.423. Name and address of the manufacturers of the N.P.L. Moisture Meter. (H ants.) B.374. Names and addresses of manufacturers of paper caps for preserve jars. (Cumberland.) B.424. Manufacturers of the plant used in ” A New Canning System ” described in F o o d M a n u f a c t u r e , B.375. Details of manufacturers of machinery for May, 1945. (Australia.) bottling sauces and also for packing sweet corn. (London.) B.426. Information relevant to the production of potato crisps and suppliers of equipment for their B.376. Information regarding the equipment re­ manufacture. (Ireland.) quired for a milk bar. (Cheshire.) B.377. Full details of plant used in connexion with the manufacture of powdered milk. (London.) Information Required B.388. Formulae for the manufacture of a synthetic B.538. Makers of equipment for separating gluten cream. (Cheshire.) from wheat starch. (Canada.)

466 Food Manufacture material, for the globulins depress the Recent Patents p H of the extracting liquid very noticeably. The weight of the extract­ ing alkaline solution should be several These particulars of new patents of interest to readers have been selected times, as for example at least seven from the “ Official Journal of Patents,” and are published by permission of times, that of the peanut material to the Controller of H.M. Stationery Office. The journal can be obtained from be extracted and preferably the total quantity of alkali required should be the Patent Office, 25, Southampton Buildings, London, W.C. 1, price is. added quickly and in one stage. weekly (annual subscription £2 10s.). Preferably also the oil as well as the material of the testa is substantially removed before the alkaline extraction Abstracts of Recent Specifications egg white is not fresh and its p H is is commenced. Preferably all the lowered in consequence, the process operations incident to the isolation of Improved Egg Product m ay autom atically be further abridged. the globulins from the peanut are con­ The acid-reacting phosphate or ducted at temperatures not exceeding This invention relates to the treat­ dilute mineral acid, which, as the egg 40° C . ment of eggs and has for one of its white is heavily buffered by its pro­ The removal of the testa may Le objects to improve their beating pro­ tein content, has very little effect on accomplished by mechanical action perties. Other objects are the inex­ th e p H value, may be added after the and winnowing or the like, and its pensive production of egg material natural process has commenced, but detachment from the peanut may be having improved beating properties, the maximum shortening of the period effected before, or during, or partly that can be readily preserved, and of the said process will be obtained before and partly during the com­ that can be stored in a relatively small when the addition is made at the com­ minution of the nuts. The testa is space. m en cem en t. loosened or detached by the machine It is known that if egg white is sub­ Preferably, a small proportion of used to commence the comminution jected to the natural process known an edible colloid, or glycerine, or both, of the peanuts, and provided its variously as “ ripening,” "sicken­ is added prior to the evaporation step. action is not so severe as to rupture ing,” or " fermenting,” it becomes The evaporation is carried out at a the cells sufficiently to cause excessive acidified to a p H of less than 7 but temperature just below the coagulation exudation of oil, the fragments of the higher than the isoelectric point (pi I temperature of 1300 F., and continued testa can easily be blown away. Com­ about 5-4). During this process, which until the product of syrupy consist­ minution of the peanuts in stages with takes about seven days for completion, ency contains approximately from 30 intermediate blowing is therefore an certain solids (sometimes referred to to 50 per cent, of water, by weight, effective way of removing the testa as “ globulins” ) are separated out, according to the use for which the pro­ m a te ria l. and it is known that the beating pro­ duct is required. perties of the residual fluid at the com­ 570 ,9 0 s. Sarah Neilson McGeoch and pletion of the process are greater than 570,268. Archibald John Bellamy. Imperial Chemical Industries, Ltd. those of fresh egg white. Prior to the completion of the process, however, unpleasant odours develop which taint the residual fluid and impose severe Specifications Published limitations on its subsequent use. Improvements in, or relating to, As alternatives to ripening egg the Preparation of Peanut Protein Printed copies of the full Published material, for the purpose of improv­ Specifications may be obtained from ing its beating and keeping qualities, According to this invention the the Patent Office, 25, Southampton it has heretofore been proposed to method for the production of peanut Buildings, London, W.C. 2, a t th e treat unripened egg material by pro­ globulin comprises extracting the uniform price of is . ea ch. cesses which include adding acids or globulin from comminuted peanut acid-reacting substances under condi­ material containing no appreciable 571,277. Palmer, A. R., and B a k e r tions that prevent fermentation. amount of fragments of testa by Perkins, Ltd. : Conveying of dough According to this invention separ­ treating the said peanut material with and like plastic material. ated egg whites are ripened in the a dilute alkaline solution of such con­ 571,295. Frigidaire, Ltd., and presence of an acid-reacting phosphate centration that a p H of at least n o W illiam s, C. E .: Refrigerators. or a dilute mineral acid until the p H is maintained during the said extrac­ 571,524. Carver, F. S. : Process of is from 6-3 to 6-5, and then evapor­ tion, separating the alkaline extract making chocolate and the product ated to a syrupy consistency. The from undissolved matter, and there­ th ereo f. product may then be mixed with egg after precipitating the globulins from 57i . 563 - Harber, L. S., and Baker yolk in any desired proportion, hav­ the alkaline extract, as by acidifying Perkins, Ltd. : Delivering dough ing regard to the use to which it is to the said extract to the isoelectric pieces to baking tins for making be put, and, if it is to be stored or region of the globulins. bread loaves. transported, it can be kept sweet for In order to minimise the chemical 5 71.757- Nutbrown, Ltd., T. M., and considerable periods by depressing its attack on the globulins it is preferred Nutbrown, T. M. : Can openers. temperature to just above freezing that they should not be exposed in 571,903. Saxer, T. : Apparatus for point, or by freezing it. Similarly, the the aforesaid operations in the dis­ toasting bread and other foodstuffs. product may be preserved in the same solved condition to an alkalinity way without admixture with egg yolk. higher than 11-5 for any substantial 57I >974- Doyle, R. G .: Process for By adding the acid-reacting phos­ period of time. peeling potatoes and fruits. phate or dilute mineral acid the afore­ In putting the invention into effect, 572,142. Feachem, C. G. P., and said natural process is accelerated to sodium hydroxide may conveniently Imperial Chemical Industries, Ltd. : a degree that enables the enhanced be employed as the alkali; potassium Prevention of deterioration of grain. beating properties to be obtained hydroxide may also be used, but mild 572,181. Latini, L. : Decorating ap­ prior to the development of the un­ alkalis are ineffective. More generally paratus for coated confections and the pleasant odours. In the, case of fresh it may be stated that the alkali must lik e . egg whites, the process according to be capable of yielding an aqueous solu­ 572,185. Paton, Calvert and C o ., the invention secures ripening in about tio n o f p H at least approximately Ltd., and Paton, W. : Cake tins and four days, but when, however, the 12-7 in the absence of the peanut like containers. December, 1945 467 Trade Marks HOL I-TRE.— 634,480. Sugar confec­ New Companies tionery (not medicated). John Arthur The list of trade marks of interest Holland, Senior, Nellie Holland, John to readers has been selected from the Arthur Holland, Junior, Kathleen Blending Machine Company, Limited. “ Official Trade Marks Journal ” and Holland a n d Marjorie Holland, tra d in g (397990.) Bond Street, Hockley, Bir­ is published by permission of the Con­ a s Arthur Holland, 74, Virginia Street, mingham 19. To carry on bus. of troller of H.M. Stationery Office. The Southport, Lancashire; Manufacturers manufacturers of and dealers in journal can be obtained from the and Merchants. machines for treating tea, coffee, cocoa, cereals, etc. Nom. cap. : Patent Office, 25, Southampton Build­ SU N D A C .— -634,543. Spices, season­ ^3,000 in £1 shares. Dirs.j W. E. ing s, London, W.C. 2, price is. weekly ings, flavourings (other than essential Box, 795, Chester Road, Erdington, (annual subscription £2. 10s.). oils), cooking essences (other than Birmingham 23; J. T. Claridge, 22a, essential oils), meal (being food for Sedgemere Road, Yardley, Birming­ human use), sauces and sauce pow- h am 26. BANDBOX.— 630,2 r 1. Confectionery ders, sausage fillings, sausage binding (not medicated). Ashe Laboratories, materials. Herbert Munday, tra d in g James Hodson (Millers), Limited. Ltd., 120/2, Victoria Street, West­ a s W. H. Munday and Sons, 127, (398002.) The Mill, Robertsbridge, minster, London, S.W .i; Manufac­ Water Street, Manchester, 3; Mer­ Sussex. Nom. cap. : ^10,000 in £1 shares. Dirs. : T. Dadswell, The Mill, tu rers. c h a n t. Robertsbridge; T. R. Dadswell, Mont­ HALL’S.— 630,518. Sweetmeats (not MAID MARIAN. — 634,549. Flour, calm, Brightling Road, Robertsbridge; medicated) and chocolates. Hall lemon curd, and honey. Danish Bacon S. G. Oddy, Mill House Roberts­ Brothers (Whitefield), Ltd., C o n fec­ Co., Ltd., 9/13, Cowcross Street, West b rid ge. tionery Works, Stanley Street, W hite- Smithfield, London, E.C.r; Merchants. field, near Manchester; Manufacturing Abbott Bros. (Western), Limited. FUNFAIR .— 634,693. Co nf ectionery Confectioners. (398091.) 4-6, Cattdown Road, Ply­ (not medicated). John Mackintosh mouth. To carry on bus. of refrigera­ MEADOW PRIDE.— 630,823. Bacon, and Sons, Ltd., Albion Mills, Water­ canned meat roll, canned hams, canned tion and cold storage engineers, etc. side, Halifax, Yorkshire; Manufac­ Nom. cap. : ^5,000 in £1 sh ares. brisket, canned tongues, canned pork, tu rers. luncheon meat, and canned galantines. Dirs. : F. A. S. Abbott, 5, Burlington BARSH.— 634,714. Sauces. Amarant, H. C. Hay and Co., Ltd., 16, G rea t Crescent, Headington, Oxford; S. J. B. Ltd., Northgate House, 20-24, Moor- Dover Street, London, S.E. 1; Produce Abbott, 205, London Road, Twicken­ gate, London, P2.C. 2; Manufacturers M erch an ts. h am . and Merchants. GOLDEN WINGS.— 634,316. Ali­ Liebig’s (Tanganyika), Limited. MULWEST.— 634,814. Coffee, tea, mentary paste preparations for food; (398138.) Thames House, Queen cocoa, biscuits (other than biscuits for cereals prepared for food for human Street, E.C. 4. To carry on in the animals), confectionery and sweet­ consumption; rice and flour. Chelsea Tanganyika Territory and .elsewhere meats (none being medicated), vine­ Food Products, Ltd., 15, Lots Road, the bus. of food specialists, preserved gar and sauces. Mullins and Westley, London, S.W. 10; Manufacturers. meat manufacturers, etc. Nom. cap. : Ltd., 43, New Cavendish Street, CONCORD. — 635,318. Flour, and /10 0 in £1 shares. Dirs. : K. M. Car­ London, W. 1; Manufacturers and Mer­ lisle, 10, Cadogan Square, S.W. 1; Sir cereal products prepared for food for ch an ts. human consumption. Joseph Rank, E. Bell, Bt., Fosbury Manor, Marl­ BIBSOL.— 634,873. Edible oils and borough; Lt.-Col. F. M. G. Glyn, Ltd., 107, Lcadenhall Street, London, edible fats. J. Bibby and Sons, Ltd., Albury Hall, Much Hadham; W. E. E.C. 3; Millers. 21, King Edward Street, Liverpool; Martin, Silverdale, Farnham Lane, CASOL.— 634,324. Bread improvers. M an uf ac tu rers. Haslemere; G. Brin ton, Bulawayo. Cason Products, Ltd., Cason House, FRANSOY.— 634,879. Fillings pre­ Tidey’s Mill, Limited. (398146.) Bath Road, Hounslow, Middlesex; pared from soya flour, for use in Amabel, Broadbridge Heath, Hor M erch an ts. bakers’ confectionery. British Fon­ sham. To take over bus. of a miller APEX.— 634,332. Groats, rice (except dants, Ltd., Avern Works, Avern carried on at Partridge Green, Sussex, rice Hour), cereal puddings, sausage Road, East Molesey, Surrey; Manufac­ by Herbert J. Tidey. Nom. cap.: meal, sausage rusks, condiments, turers and Merchants. £ 10,000 in £1 shares. Dirs.: J. E. gravy salt, seasonings, spices, stuffings ARKASOY.— 634,916. Soya Hour; pro­ Whittome, Turnhams Hill, Henfield; consisting principally of cereal pro­ ducts principally of soya liour for use R. M. Tilling, The Copse, Bury Gate, d u cts . Stokes and Dalton, Ltd., V ic ­ in the manufacture of bread, biscuits, near Pulborough; Nora B. Maddison. toria Spice Mills, York Road, Leeds; cakes, pastry, and of confectionery. H. W. Hobden, C. H. Heath, and Manufacturers and Merchants. The British Arkady Co., Ltd., S k erto n A. N. Spong. PER LO . — 634,335. Macaroni, spa­ Road, Old Trafford, Manchester, 16; Canning Developments, Limited. ghetti, vermicelli, and noodles. Man uf acturers. (398175.) To carry on bus. of manu­ British Fermentation Products, Ltd., C AR AM B A .— 634,946. Confectionery facturers and packers of, dealers in, Chieftain Works, Putney Bridge Road, (not medicated). Clyde Confections, and agents for food products, con­ London, S.W. 15; Manufacturers. Ltd., Block 16, Watt Road, North tainers, and general merchandise, etc. ITBAR.— 634,365. Confectionery (not Hillington, Glasgow, S.W. 2; Manu­ Dirs. : To be appointed by subs. medicated) in the form of bars. fa ctu re rs. Nom. cap. : £100 in £1 shares. Subs. : Stanley Walter Bearman, trading as V IV L A . — 634,954. Flavouring es­ P. O. Ansell, 54, High View Gardens, Medi-Swete Co., 154, Green ford Road, sences (other than essential oils) for Potters Bar; P. W. Sanderson, 59, Harrow, Middlesex; Pharmaceutical foodstuffs and for confectionery. Shirley Road, Croydon. C h em ist. J. N. Nichols and Co., Ltd., B rita n n ic International Herbs, Limited. SEMOFOOD.— 634,431. Cereals pre­ Works, Ayres Road, Manchester, 16; (397745-) Nom. cap. : ^1,000 in £1 pared for food for human consump­ Manufacturing Chemists. shares. Dirs.: To be appointed by tio n . Semofood, Ltd., 3, Empire W ay, subs. Subs. : Mrs. J. Bowen, 16, Wembley Park, Middlesex; Food C o rre ctio n .— 111 the October issue Alma Square, N.W. 8; Ellen Bennett, Manufacturers. the name " Hate " was spelt wrongly. 7, Hartland Drive, Ruislip (elk.). HONISERVES.— 6 34,82 1. Honey pre­ The paragraph should read: serves. Ernest Marshall, trading as U A T E . — 632,932. Tea, coffee, and Taken from the Daily Register, co m ­ Copper Kettle Preserves, Chester W alk, c o co a . Cross, Sons and Absolom, Ltd., piled by Jordan and Sons, Limited, Cheltenham Spa, Gloucestershire; Ibex House. Miuories, London, E.C.3; Company Registration Agents, 116 , !\ .anulacturer. M erchan ts. Chancery Lane, London, W.C. 2.

468 Food Manufacture