Dear Paul:
Thank you for your observations on Dendritic salt. I would very much be
interested in the data on this product..very much indeed! Where can I get it
now? Are there firm studies on the adhesion properties of this salt
especially when used with high temperature oils. pH specifications would be
extremely important also.
The last bag of crisps I purchased was foil which prevented light from
contacting the surface area of the crisp. Paul you are helping me a lot here
and I would like to know more.
Studies I have read recently indicate that low levels of YPS promote lipid
oxidation and here in Chile if we could get a whiter crisp by removing the
YPS from the salt this would be a significant finding. Have you come across
any more information on fats and cooking that you could share with me?
Marion Dewitty
Wieand Fisheries
Santiago, Chile
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