lizzmobile   11 #1 Posted October 26, 2005 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? Share this post Link to post Share on other sites Share this content via...
Guest Ant   #2 Posted October 26, 2005 I thought that was frowned upon? Not all chippies use it. Share this post Link to post Share on other sites Share this content via...
owdlad   10 #3 Posted October 26, 2005 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. Share this post Link to post Share on other sites Share this content via...
lizzmobile   11 #4 Posted October 26, 2005 Thanks guys, but what chemical is it exactly?  Maybe now not all chip shops use it, this is good news. Anyone got anything else? Share this post Link to post Share on other sites Share this content via...
Hopman   46 #5 Posted October 27, 2005 I don't know much about it, but there is a website:  http://www.drywite.co.uk  which may help. Share this post Link to post Share on other sites Share this content via...
muddycoffee   10 #6 Posted October 27, 2005 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. Share this post Link to post Share on other sites Share this content via...
poppins   10 #7 Posted October 27, 2005 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. Share this post Link to post Share on other sites Share this content via...
cgksheff   44 #8 Posted October 27, 2005 Sodium metabisulphite (E223) which when dissolved produces Sulphurous Acid - H2 SO3.  Mainly Sulphur Dioxide? = Bleaching Agent Share this post Link to post Share on other sites Share this content via...
lizzmobile   11 #9 Posted October 27, 2005 Thank you! Superstar. Sulphur huh? That would explain all that excess wind then. In the kids that is ... Share this post Link to post Share on other sites Share this content via...
lizzmobile   11 #10 Posted October 27, 2005 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. Share this post Link to post Share on other sites Share this content via...
Yellowrose   10 #11 Posted October 27, 2005 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. Share this post Link to post Share on other sites Share this content via...
Hopman   46 #12 Posted October 28, 2005 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. Share this post Link to post Share on other sites Share this content via...