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What on earth is dry white? (Not wine)

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Somebody told me recently that ALL chip shops use a chemical called drywhite to store their chips and make them last longer.

 

What is it and how dodgy is it for the human body?

 

Phan, any ideas?

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I thought that was frowned upon? Not all chippies use it.

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Dry white has been in use for a very long time, all it does is stop the potatoes from going discoloured after they are peeled. I believe it is only harmful if you inhale the powder.

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Thanks guys, but what chemical is it exactly?

 

Maybe now not all chip shops use it, this is good news. Anyone got anything else?

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I always understood that it was just a bleech for potatoes. My mate brought a jar of it to school once and if you sniffed it, it was painful. :gag:

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Originally posted by Hopman

I don't know much about it, but there is a website:

 

http://www.drywite.co.uk

 

which may help.

 

Sounds interesting, wonder if it has other uses.

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Sodium metabisulphite (E223) which when dissolved produces Sulphurous Acid - H2 SO3.

 

Mainly Sulphur Dioxide? = Bleaching Agent

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Thank you! Superstar. Sulphur huh? That would explain all that excess wind then. In the kids that is ...:blush:

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Thanks Hopman, delivering the goods as usual.

 

Check this out:

 

E223 Sodium metabisulphate

Synthetic chemical

Preservative and anti-oxidant

 

Ingestion of sodium metabisulphate and other sulphites may cause gastrtic iritation due to liberation of sulphurous acid. Treatment of foods with sulphites reduces their Vitamin B1 (thiamine) content so that foods that contain a significant source of Vit B1 - meat, cereals, dairy - should not be treated.

known cause of food aversion and allergic skin reactions. All suphites may be dangerous to asthmatics.

 

(Source: E for Additives, Maurice Hanssen)

 

So now you know, and so do I. NO MORE chips from the chippy from now on.

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Sodium Metabisulphate is used in wine and beer making. I think it might be a steriliser, but I cant remember, its so long since I indulged in this happy hobby.

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There seems to be some confusion between sodium metabisulphAte and sodium metabisulphIte. I don't know what the difference is, but certainly when you look there are a whole load of e-numbers in use.

 

I found the following page an eye opener:

 

http://www.chm.bris.ac.uk/webprojects2001/anderson/first.htm#top

 

I think that E223 is the sulphIte according to one source and it occurs in a range of processed products. Quite worrying.

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