Water activity: an extra barrier to microbial growth in sauces and dressings
Most sauces and dressings have high water activity values. What keeps them safe? Combining low pH, low water activity, or both. Here's how.
Water activity: a better way to monitor moisture in plastics
Injection molding plastic parts with moisture-laden resin can lead to brittle, unattractive, or otherwise imperfect parts. Water activity can help.
Water activity: A better moisture metric for pet food
Find the ideal water activity range for your pet food product that maximizes profit, nutrition, and tastiness while keeping it safe from microbes and mold.
Water activity: a better moisture metric for coffee and tea
Products like tea have so little water in them that loss-on-drying methods aren’t very precise. Water activity can give a lot more information.
Water activity in snack foods
Many snack foods are famous for their texture, which is determined by water activity – not moisture content. Here's how water activity is beneficial.
Water activity in pharmaceutical applications
Water activity measures the energy status of water – and energy status is a better way to evaluate moisture-related reactions that damage pharmaceuticals.
Water activity in functional foods
Functional foods need a shelf life that guarantees both the safety and the effectiveness of the functional ingredient. Water activity can help.
Water activity in candy and confectionery
Water activity is a high-precision measurement that can help candy, confectionery and chocolate producers maximize flavor, texture, and quality.
Water activity in candy and confectionery
Water activity gives critical insight into how moisture affects texture, deliquescence, phase transitions, moisture movement between components, and more.
Water activity for monitoring the quality of dried distillers grain
Ethanol producers can boost efficiency, save money, and ensure the quality of their products by using water activity.
Water activity and tobacco
Curing tobacco changes its chemical composition and moisture. Tightly controlling moisture allows quality control managers to deliver a consistent product.
Water activity and shelf-stable meat products
Water activity. If you’re making shelf-stable meat, you’re required to measure it. But you can also profit from it, and this guide will show you how.
Water activity and seeds
Storing seeds at the correct water activity (or relative humidity) level minimizes enzymatic activity, prevents fungal growth, and maintains viability.
Unlocking the power of water activity in cosmetics
If someone were to ask you what blush, eyeliner and lotion all had in common, chances are your first answer wouldn’t be water.
Sugar alternatives, moisture content and water activity
Consumers are clamoring for low- or no-sugar alternatives to their favorite snacks. Here’s how food companies can deliver great products without adverse effects.
Solve moisture problems in powders and spices
Flow issues, clumping problems, and caking trouble in powders and all be solved with a better understanding of one simple measurement: water activity.
Seven steps to ensuring safe, consistent cold-pressed bars
Cold-pressed bars are often made without chemical preservatives or large amounts of humectants. So how can manufacturers ensure safety and quality?
Mold in snack foods: Why it still causes so many recalls
5 things to know about mold before formulating snack foods. There have been more than a dozen mold and microbe-related food safety recalls in the last year.
Measuring water activity in nuts and dried fruit increases quality and profits
Water activity measurements make it far easier to nail the perfect taste, texture and shelf life. It also helps prevent losing yield to overdrying.
Measuring moisture in cereal and grain-based products
Water activity — measured and managed correctly — maximizes quality and shelf life in bread, crackers, snacks, and other cereal or grain-based products.
Karl Fischer vs. water activity in pharmaceuticals
Karl Fischer titration measures moisture content in a sample. Water activity describes the energy status of the water. Studies say one is better.
Solving the water problem in gummies
Learn how water activity and isotherms solve gummy production issues. Prevent weeping, optimize drying times, and ensure quality in vegan or sugar-free formulas.
Water activity applications in sugar quality assessments
Discover how water activity prevents sugar caking and clumping. Protect product flowability in silos and reduce shipping risks using moisture sorption data.