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When will we get actual crisps in crisp packets?


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To prevent microbes doing any work? Never considered that before but it makes sense.

 

interested - as they say, everyday is a schoolday

 

Yup, the microbe thing is correct plus the lack of oxygen stops any oxidation which would, for instance, make the fat go rancid. Also, the crisps would go a bit soggy if there was air in the bags because they would absorb the water vapour.

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Yup, the microbe thing is correct plus the lack of oxygen stops any oxidation which would, for instance, make the fat go rancid. Also, the crisps would go a bit soggy if there was air in the bags because they would absorb the water vapour.

 

Presumably more so if they were ready-salted? When crisp packets contained a packet of salt (not the sealed, rectangular ones but the blue paper twists), I wonder if that alleviated the soggy crisp problem to some extent. I do remember, in the days before inflated packets, that rancid crisps were a regular disappointment.

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