It is almost impossible for the food industry to make
light coloured chips acceptable to the trade without
some treatment of the sliced potatoes in the chip plant.
A number of procedures have been found to have some
merit in producing lighter colour chips. Many chemical
methods such as the use of sul®tes have been used as
anti-browning agents in such products. However, the
safety of sul®ting agents in foods has recently been
questioned because of their role in the initiation of
asthmatic reaction in sensitive individuals (Sullivan &
Smith, 1985; Taylor, Higley, & Bush, 1986). This creates
a practical necessity for new approaches meant to prevent
undesirable browning in foods