3.3.3 Recommended substances to red

3.3.3 Recommended substances to reduce aw in fruits3.3.3.1 GlucoseGlucose is not a very good humectant due to the lower water holding capacity (WHC), which makes it difficult to obtain the isotherm curve at low aw.3.3.3.2 FructoseFructose has a higher water activity reduction capacity and therefore is more desirable as a humectant in stabilizing food products.3.3.3.3 SucroseSucrose is one of the most studied sugars and is widely used in food systems, in the confectionary industry, both in the U.S. and Europe, but has a lower water activity reduction capacity compared to fructose.The water reduction capacity of sugar and salts in their amorphous and anhydrous state at different aw is presented in Table 3.1.

3.3.3 Recommended substances to reduce aw in fruits

3.3.3.1 Glucose Glucose is not a very good humectant due to the lower. Water holding capacity (WHC), which makes it difficult to obtain the isotherm curve at low aw.

3.3.3.2 Fructose Fructose. Has a higher water activity reduction capacity and therefore is more desirable as a humectant in stabilizing food products.
3.3.3.3. Sucrose
.Sucrose is one of the most studied sugars and is widely used in food systems in the, confectionary industry both in, the. U.S. And Europe but has, a lower water activity reduction capacity compared to fructose.
The water reduction capacity of. Sugar and salts in their amorphous and anhydrous state at different aw is presented in Table 3.1.
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