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Webinar - June 27, 2014

Water Activity in Syrups, Sauces, and Jams

 

In this webinar on water activity in syrups, sauces, and jams, Dr. Brady Carter, METER’s Director of Food Science, will review:

  • How water activity and pH work together for product safety
  • The relationship between Brix levels and water activity
  • How to control water activity with humectants
  • Methods for predicting water activity during formulation
  • How moisture loss affects water activity values