702
THE NEW ZEALAND GAZETTE.
[No. 19

4. INFANTS’ FOOD.

(1.) Infants’ food shall be any food described or sold as an article of food suitable for infants. It shall not contain any woody fibre, nor any mineral substance which is insoluble in acid.

(2.) In the principal label attached to every package of infants’ food which contains starch, or which, when prepared as directed by any accompanying statement or label, does not conform approximately in proportional composition to human milk, shall be written the words “Not fit for infants under the age of six months,” in bold-faced sans-serif capital types. The said words shall form the first line or lines of the said label, and no other word shall be written on the said line or lines.

5. INVALIDS’ FOODS.

(1.) Invalids’ foods shall be food substances modified, prepared, or compounded so as to possess special nutritive and assimilative properties which render them specially suitable for use as food by invalids.

(2.) Invalids’ foods shall contain no preservative or other foreign substance.

Labelling.

(3.) There shall be written in the principal label attached to every package containing any article of food described as or purporting to be invalids’ food a statement of the ingredients contained in it on which the claim of special suitability for invalids is based. In the case of a food described as or purporting to be suitable for persons suffering from diabetes, the proportion per centum of carbo-hydrate (starch, sugar, &c.) present must be stated.

6. MALT, MALT-EXTRACT, ETC.

Malt.

(1.) Malt shall be the seed of barley or of some other cereal designated on the principal label, which has been caused to germinate, and which has been subsequently dried; it shall contain not more than one one-hundredth part of a grain of arsenic, calculated as arsenious oxide, to the pound of malt.

Malt-extract.

(2.) Malt-extract shall be the substance obtained by evaporating an aqueous extract of malt at a temperature not exceeding 55° C.; it shall contain not less than seventy parts per centum of solids derived wholly from malt. Its diastasic power shall be such that one hundred grains of the extract will in thirty minutes, at a temperature of 40° C., convert two hundred and fifty grains of pure anhydrous potato starch into an equivalent amount of maltose, as estimated by the Harrison-Gair method.

Bakers’ or “Commercial” Malt-extract, or Maltose.

(3.) Bakers’ or “commercial” malt-extract, or bakers’ maltose, shall contain not less than seventy parts per centum of solids wholly derived from malt.

Liquid Malt-extract.

(4.) Liquid malt-extract shall contain not less than fifty parts per centum of solids wholly derived from malt; it shall possess diastasic power equal to that of malt-extract.

Malt-extract and Cod-liver Oil.

(5.) (a.) Malt-extract and cod-liver oil shall be an emulsion composed of malt-extract and cod-liver oil; it shall contain not less than fifteen parts per centum by weight of cod-liver oil.

(b.) There shall be written in the principal label attached to every package containing an emulsion of malt-extract and cod-liver oil a statement showing the proportions in which the ingredients are present in the following form:—

This mixture contains not less than [Here insert the number of parts per centum] parts per cent. by weight of cod-liver oil.

7. MEAT, FROZEN AND MANUFACTURED MEAT, ETC.

Meat.

(1.) Meat shall be the edible part of any animal, fish, fowl, crustacean, mollusc, or other animal in good health and condition at the time of slaughter, generally used as food, properly dressed; and, if it bears a name descriptive of its kind, composition, or origin, it shall correspond thereto.

Fresh and Chilled Meat.

(2.) Fresh and chilled meat shall be raw meat which has been kept at any temperature above 35° F.

Frozen Meat.

(3.) Frozen meat shall be raw meat which has been kept at a temperature of 35° F., or lower.

Pickled and Smoked Meat.

(4.) Salted, pickled, or corned and smoked meat shall be meat prepared with salt, saltpetre (potassium or sodium nitrate), sugar, vinegar, spices, or smoke, singly or in combination.

Manufactured Meats.

(5.) Manufactured meat shall be meats other than those standardized by clauses (2), (3), and (4) of this regulation, simple or mixed, whole, minced or comminuted, cooked or uncooked, in bulk or in package, with or without addition of salt, saltpetre (potassium or sodium nitrate), sugar, vinegar, spices, herbs, smoke, edible oils, or rendered meat-fat, singly or in combination.

Prohibition.

(6.) Saltpetre (potassium or sodium nitrate) shall not be mixed with salted, pickled, or corned, smoked, or manufactured meat in any larger proportion than one-fifth of one part per centum, calculated as KNO₃.

Labelling.

(7.) There shall be written in the principal label attached to every package which contains manufactured meat or meats a statement of the name or names of the contained meats, in sans-serif capital types of not less size than six points face measurement.

Dripping.

(8.) Dripping shall be fat rendered from meat. It shall contain no foreign substance save salt (sodium-chloride). It shall be free from rancidity, and shall not contain more than one part per centum of extraneous matter.

Lard.

(9.) Lard shall be the fat rendered from the meat of the hog; it shall be free from rancidity. It shall not contain more than one part per centum of substance other than hog-fat necessarily incorporated with it in the course of rendering, and not more than one part per centum of water. It shall not contain any foreign substance.

Minced Meat, Sausage-meat, and Saveloy-sausage Meat.

(10.) Minced meat, sausage-meat, and saveloy-sausage meat shall be chopped or comminuted meat, with or without salt, sugar, spices, herbs, saltpetre (potassium or sodium nitrate), and wholesome farinaceous substance. They shall contain not less than seventy-five parts per centum of meat of the kind or kinds designated in the principal label attached to the outside of the package in which they are contained, not more than six parts per centum of starch, nor more than fourteen grains of saltpetre (potassium or sodium nitrate calculated as KNO₃) to the pound: Provided that if minced meat, sausage-meat, and saveloy-sausage meat be sold enclosed in a skin of animal origin the said skin shall be deemed to be an integral portion of the said meat.

Permitted Colouring-matter.

(11.) The addition of not more than eight grains of Armenian bole to the pound of minced, sausage, and saveloy-sausage meat, and the colouring of the skins aforesaid with Bismarck brown or with roseine, is hereby permitted.

Preservative.

(12.) (a.) The addition to mincemeat, sausage-meat, or saveloy-sausage meat of the preservative substance, or of a preparation of the preservative substance, sulphur-dioxide, in proportion not exceeding three and one-half grains of sulphur-dioxide to the pound, is hereby permitted.

(b.) The addition to cooked, smoked, or dried sausage-meat, brawn, potted meat, and cooked pressed meat, of the preservative substance, or of a preparation of the preservative substance, sulphur-dioxide, in proportion not exceeding one and eight-tenth grains to the pound, is hereby permitted.

Meat-extract, Meat-essence, or Meat-juice.

(13.) Meat-extract, meat-essence, or meat-juice shall be the product obtained from meat by extraction, expression, or concentration; it shall contain the protein of flesh, but no extract of yeast or other foreign substance, except salt and condiments.