Candy for survival. But will the candy survive.

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Black-and-white photograph of a bag and its contents, including cans and packages, spilled out across and covered with sand. 

[transcription]

# Candy for survival. But will the candy survive.

Hot, arid deserts. Steamy jungles. The frozen Arctic. And for Civilian Defense units, this candy bar has to stay fresh and delicious for years. 

No mean task, wouldn’t you say? 

It’s being done, though. With Atlas SORBO in the cream center of the coconut bar, and SPAN 60 and TWEEN 60 emulsifiers in the cocoa coating. We worked with the manufacturer to develop the formulation that met the gruelling military specifications for the candy in this military rations pack. (Our work with the U.S. Army on this project date to 1951.)

Bloom or sucrose crystallization may not be your problems. Maybe you’re looking for the answer to oiling-off aeration, starch retrogradation or excessive foam. There’s more than a quarter-century of accumulated experience here for you to draw on. 

Since our development of Span (sorbitan monostearate) emulsifier in 1938 we’ve continuously studied the effects of polyols and surfactants on foods. Our latest study on chocolate coatings, for example, will soon be completed. It required the design and manufacture of an entirely new instrument to measure chocolate temper. Already released are two research reports on Sorbo ingrained confections (see footnote).

Candy is not our busniess, but the preservation of as-made qualities in food products of all type is–through the use of Atlas surfactants and polyols, properly formulated for your product. The thoroughness with which we attack such problems is, we think, food for thought. 

# ATLAS 

## CHEMICAL INDUSTRIES, Inc. 

[additional notes]

The black-and-white image and advertisement language discussing survival portrays a very dramatic tone. The processing agents are designed to allow products to reach an expectation of withstanding various harsh conditions.