Water activity, not water content, predicts how water will migrate within a product. Knowing the water activity of discrete ingredients can help determine how to process them.
Over-processing food products can cause losses in taste, texture, and ultimately, profit. Hurdles allow milder forms of food preservation while keeping products safe.
There is an ideal range of water activity–a sweet spot–that maximizes texture and quality. When texture is important, water activity is the most powerful way to measure and monitor moisture.
Powders exposed to moisture take on water vapor, stop flowing, and manufacturing becomes a mess. These 3 simple steps will prevent caking and clumping.
Because water activity is a measure of the energy of water in a product, it affects how quickly lipid oxidation reactions proceed.
Water activity and pH work synergistically, with their combined effects being more powerful at control than their individual effects.
Predictive modeling is often done through a series of complicated equations, but there is a simpler way.
Everything you need to know to perform simplified shelf life testing with water activity—increase profit and improve your product’s quality, and safety, without breaking your budget.