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A water activity below 0.85 is an FSIS regulatory requirement for shelf stability.
Water activity is derived from fundamental principles of thermodynamics and physical chemistry. As a thermodynamic principle, there are requirements in defining water activity that must be met.
For a cheap ingredient, water can cause a lot of expensive problems–microbial growth, mold, loss of texture, caking and clumping, rancidity, vitamin loss. The best way to understand water in your product is by …