COMPILED CODE - Iowa Legislature - State of Iowa

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129
Tit. VII, Ch. 3. PURE FOODS. § 1478.
65 19. Sweet basil extract. Sweet basil extract is the flavoring ex-
66 tract prepared from oil of sweet basil, or from sweet basil, or both,
67 and contains not less than one-tenth per cent by volume of oil of sweet
68 basil.
69 20. Sweet marjoram extract. Sweet marjoram extract, mar-
70 joram extract, is the flavoring extract prepared from the oil of mar-
71 joram, or from marjoram, or both, and contains not less than one per
72 cent by volume of oil of marjoram.
73 21. Thyme extract. Thyme extract is the flavoring extract pre-
74 pared from oil of thyme, or from thyme, or both, and contains not
75 less than two-tenths per cent by volume of oil of thyme.
76 22. Tonka extract. Tonka extract is the flavoring extract pre-
77 pared from tonka bean, with or without sugar or glycerin, and con-
78 tains not less than one-tenth per cent by weight of courmarin ex-
79 tracted from the tonka bean, together with a corresponding propor-
80 tion of the other soluble matters thereof.
81 23. Vanilla extract. Vanilla extract is the flavoring extract pre-
82 pared from vanilla bean, with or without sugar or glycerin, and con-
83 tains in one hundred cubic centimeters the soluble matters from not
84 less than ten grams of the vanilla bean, and contains not less than
85 thirty per cent by volume of absolute ethyl alcohol.
86 24. Wintergreen extract. Wintergreen extract is the flavoring
87 extract prepared from oil of wintergreen, and contains not less than
88 three per cent by volume of oil of wintergreen.
89 VINEGAR.
90 1. All vinegar shall be made by the alcoholic and subsequent
91 acetous fermentation of fruits, grain, vegetables, sugar or syrups, and
92 if not distilled must carry in solution the extractive matter derived
93 solely from the substances indicated on the label as its source.
94 2. No vinegar shall be sold or exposed for sale as vinegar, apple
95 vinegar or cider vinegar which is not the legitimate product of apples.
96 The term "cider vinegar" as used herein shall be construed to mean
97 vinegar derived by the alcoholic and subsequent acetous fermentation
98 of the expressed juice of apples, the acidity, solids and ash of which
99 have been derived exclusively from apples, and which contains not
100 less than four per cent of absolute acetic acid. Cider vinegar which,
101 during the course of manufacture, has developed in excess of four per
102 cent acetic acid may be reduced to a strength of not less than four per
103 cent, and cider vinegar so reduced shall not be regarded as adulter-
104 ated if so branded.
105 3. Sugar vinegar sold or exposed for sale as such shall be strictly
106 and distinctly fermented from sucrose.
107 4. No vinegar shall be sold or exposed for sale as malt vinegar
108 which is not fermented strictly and distinctly from barley malt, or
109 cereals whose starch has been converted by malt.
110 5. No vinegar shall be sold or exposed for sale in which foreign
111 substances, drugs or acids have been introduced. No vinegar shall
112 contain any artificial coloring matter, and all vinegar shall have an
113 acidity of not less than four per cent by weight of absolute acetic
114 acid. If vinegar contains any artificial matter, or less than the re-
115 quired amount of acidity, it shall be deemed to be adulterated.
116 6. All vinegar made by fermentation and oxidation without the
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