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Vaisalaâs offers online, real-time detection of moisture in oil without sampling. The moisture meters are reliable as they tell the true margin to water saturation point in all changing conditions, taking into account e.g. temperature changes and aging of oil.
Conclusion Water activity is a powerful tool in understanding waterâs impact on confectionery products. As shown in figure 1, it is a key parameter for the microbial, physical, and chemical stability of confectionery products. Understanding waterâs impact on candy quality and how to control these impacts facilitates product reformulation, novel product development, improved product quality, and extended shelf-life.