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ARTIFICIAL COLORATION OF CITRUS FRUITS

JAMA. 1927;89(22):1875-1876. doi:10.1001/jama.1927.02690220051017.
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Innovations in the food industries are always likely to evoke skepticism, if they do not actually call forth direct criticism. This is particularly true when the chemist ventures to modify familiar foods or to create novel ones. Such reactions of doubt and hesitation are to be expected, and, in general, they have a wholesome motivation. The public has learned to fear harm in foods and to become suspicious of fraud and deception. Not all innovations, however, are potential menaces to health; the acceptance of the new takes place more readily than was the case only a few years ago. When glucose, manufactured by acid hydrolysis of starch, became commercially available long ago, years of debate and uncertainty elapsed before the "artificial" sugar was recognized as a wholesome foodstuff. Hydrogenated fats, likewise a chemist's contribution to the human dietary, were received with far less resistance into the category of acceptable nutrients.

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