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Compared to most techniques that look at powder stability, a DDI (dynamic dewpoint isotherm) curve is a simple, straightforward approach. Other methods require you to hold your product at different water activities and evaluate it through a texture analysis to see if the properties change.
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Water activity can be used to limit microbial growth, maintain chemical stability, minimize lipid oxidation, control moisture migration, preserve texture, and predict shelf life.
Water Activity and Quality of Snack Foods
Dr. Brady Carter, METER’s Director of Food Science, shows how water activity influences the quality of snack foods using examples of snack food products.