Right on, Paul. These "conversations" are likely picked up by someone
with "regulatory" authority and used completely out of context. George
> ----------
> From: Paul G. Taylor[SMTP:pault@everfoodingr.com]
> Reply To: pault@everfoodingr.com
> Sent: Monday, May 08, 2000 12:27 PM
> To: MARIONDEWITTY@aol.com; phowgate@rsc.co.uk; seafood@ucdavis.edu
> Subject: Re: YPS saga
>
> 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 - 09:47:53 PDT