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This company is advertising its sodium acid that preserves the color of potatoes. It has an image of a fork holding a crispy fry, showing that the product will still make the potato look good. 

No aftercooking darkening here. Or in any potato product – white or sweet – processed with Stauffer phosphates. TATERFOS (sodium acid pyrophosphate) preserves the natural color of white potatoes; TATERFOS and TSPP (tetrasodium pyrophosphate) combined do it for sweets. The action: sequestering of metal ions during cooking. The result: more appetite appeal, greater product demand. Would you like more information on color control for fruits and vegetables… or on any of the 11 other food processing functions of Stauffer phosphates?

The ad explains how specific chemical compounds prevent potatoes from darkening during the cooking process. By targeting both white and sweet potatoes, the company shows the broad utility of its phosphate products. The focus on appetite appeal highlights how aesthetic consistency became a key part of consumer demand for industrial foods. Georgia Salcau