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Fontana2005 - Water Activity for Confectionery (Fontana2005水活动糖果)
WATER ACTIVITY FOR CONFECTIONERY QUALITY AND SHELF-LIFE
Anthony J Fontana Jr. Ph.D.
Senior Research Scientist
Decagon Devices, Inc.
Abstract
Water activity plays an important role in the safety, quality, processing, shelf life, texture and
sensory properties of confections. Throughout history, the importance of controlling water in
food by drying, freezing, or adding sugar or salt has been recognized for preserving and
controlling food quality. Most scientists recognize the importance of water activity in predicting
the growth of microorganisms. However, water activity is also useful in predicting quality and
shelf-life with respect to physical properties and chemical reaction rates. Water activity is the
driving force for moisture migration between components or layers within a sample. Water
activity also impacts physical properties such as texture, crystallization, and powder flow
properties. Finally, water activity influences chemical reactivity by acting as a solvent, reactant,
or changing the mobility of the reactants by affecting the viscosity of the system. Measuring and
controlling water activity facilitates the development and production of high quality
confectionery products that are safe and shelf stable.
Introduction
Everyone Loves Candy! Traditionally, candy has been consumed as a treat for enjoyment.
However, consumers today are expecting better nutritional value and healthful benefits from
foods, including candy. Research has shown that chocolate contains some of the same heart
beneficial polyphenols as red wine and phytochemicals contained in licorice may prevent cancer.
Companies are developing products that are sugar-free, low calorie, or use “natural” and
“healthful” ingredients. These products must still be able to be processed economically and they
must be stable and safe. One of the most important ingred
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