The British Food Journal Volume 59 Issue 1 1957

Abstract

More than half a century ago, glucose was “making the headlines” in connection with its use in brewing; it was conferring on beers derived from it properties not anticipated by the brewers and certainly not appreciated by the unfortunate consumers. Arsenic present in the sulphuric acid used in the hydrolysis of starch being converted into glucose passed through into the final product and there was a very unpleasant epidemic of arsenical poisoning, particularly in the Manchester area. There were many repercussions, lasting right up to the present time. One of our early recollections was of long rows of Gutzeit bottles emitting the rather unpleasant odour produced by the action of hydrochloric acid and granulated zinc on beers and ales, although, if memory can be relied upon, we were never successful in finding any significant amounts of arsenic.

Citation

(1957), "The British Food Journal Volume 59 Issue 1 1957", British Food Journal, Vol. 59 No. 1, pp. 1-10. https://doi.org/10.1108/eb011538