THE WATER WITHIN

摘要

Being able to measure and monitor the water content of food is an essential part of the food production process. Too much or too little water affects the physical and chemical aspects of food, impacting on the appearance, texture and even flavour of a product. In confectionary, for example, the water content of caramels dictates the perfect chew (this would be a moisture content of between 4-8%) and for jellies there's a 'sweet spot' for the perfect gum-like texture, which is relatively high at between 14-18%.