Webinar - February 25, 2014

Water Activity and the Quality of Candy and Confectionery Products


Dr. Brady Carter, METER’s Director of Food Science, shows how water activity influences the quality and shelf life of candy and confectionery products.  

Topics covered include:

  • What is water activity
  • Water activity vs. moisture content
  • Moisture sorption isotherms
  • Preventing microbial growth
  • How to identify and control factors that end shelf in candy and confectionery
  • Controlling texture
  • Using water activity to control chemical reaction rates
  • Shelf life modeling
  • Hygrothermal time performance
  • How to protect your product from temperature abuse
  • Preventing moisture migration
  • How to use packaging to keep product at optimal water activity