We want to preserve our fresh cut fries and have been told to submerge them in a bath of cold water with E233 to preserve the freshness. What are your comments on how effective this method would be?

My Q&A is targeted towards consumers preparing potatoes for their own home consumption as well as chefs cutting French fries on premise for their individual location, so we don't really get involved with chemical preservation of potatoes. You might want to check out this book in print, Chemical Food Safety by Leon Brimmer: http://bit.ly/1AvgAsM

PS: Our recommendations for fresh cut French fries is to add 1 tablespoon of lemon juice or white wine vinegar to one gallon of cold water to help prevent the cut potatoes from oxidizing.