Best practice method for measuring water activity of chocolate syrup

摘要

Chocolate syrup, like any other food product, has a critical water activity below which microbial growth is inhibited; provided this level is not exceeded, the syrup can be stored and consumed safely. Given the safety-related need to measure water activity, a study has sought to identify the best-practice method for measuring water activity using an AquaLab water activity analyser - which is generally considered to be an excellent instrument for making fast, accurate, reliable water activity measurements in different environments including research and development departments, quality assurance laboratories and production areas.