Marion, Ma'am, it sounds as if you are so eager to find negative things that
you need to stop, take a deep breath, and think about things. Dendritic
salt, if used, is applied to potato chips AFTER the frying operation--when
the chips are nearly at ambient temperatures, and just befor packaging. It
does not come in contact with the oil, except what remains in the chip.
Since it has been used for 35-40 years, it is apparent that there has not
been a problem with rancidity caused by YPS. And, the aluminized bag for
your crisps is there to 1. eliminate light exposure, and 2. reduce oxygen
transfer through the laminate.
Also, how could YPS affect the chip color if it is applied to the chip AFTER
frying? That is, if it would affect it anyway.
Obviously, salt is not applied to chips before frying.
Let's get this back to being a seafood listserver.
Paul
This archive was generated by hypermail 2b29 : Mon May 08 2000 - 09:31:56 PDT