Chips manufacturers flush bags of chips with gases like nitrogen to displace the oxygen inside the packaging. By reducing the oxygen content, they inhibit the oxidation of the fats and oils present in the chips, thus extending their shelf life and maintaining their quality.
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Chips manufacturers flush bags of chips with gases like nitrogen to displace oxygen and create a low-oxygen or inert atmosphere inside the packaging. Oxygen can accelerate the oxidation of fats and oils present in the chips, leading to rancidity and a deterioration of flavor and texture. By replacing oxygen with nitrogen, the manufacturers reduce the oxidative reactions and slow down the degradation of the product. This process helps maintain the freshness, crispness, and quality of the chips, extending their shelf life and enhancing the overall consumer experience by minimizing the impact of oxidation on the sensory attributes of the product.