Food Moisture Retention Solution

Food water loss has always been one of the concerns of the food industry and basic research. Especially in the preservation of meat products and aquatic foods, it is still a direction that needs to be done to inhibit water loss and enhance the sensory properties of food. Aprofood deeply explores the mechanism of food water retention, and is committed to providing comprehensive food moisture retention solutions to customers around the world.

The Effect of Moisture on Food

Water is one of the basic components of many foods and has a great impact on food quality. On the one hand, water can promote the reproduction of microorganisms, promote the oxidative decomposition of oil, promote the browning reaction and pigment oxidation; on the other hand, water can also affect the physical properties of food, such as water loss will cause hardening or caking.

Types of Moisture in Food

The water contained in food can be divided into crystal water and free water according to its physical and chemical properties. Bound water is not easy to freeze (the freezing point is about -40°C) and cannot be used as a solvent for solutes, and can keep plant seeds and microbial spores alive at very low temperatures. However, most of the water in the food tissue structure is free water, which can be freely migrated and easily lost, especially during the freezing process of meat products. Therefore, it is very important to maintain the moisture content in the preservation process of fruits, vegetables and fresh food.

Our Solutions for Food Moisture Retention

Aprofood has long been committed to the research related to food moisture retention, has rich experience and professional knowledge, and provides a full range of solutions to customers around the world.

Food Humectants Formula Customization

• We have a rich library of Food Humectants, and customers can make reasonable formula customization according to their detailed requirements for food.
• We focus on the formulation development of meat products, aquatic products, fruit and vegetable products, dairy products and other foods that require moisture retention.

Formulation Optimization of Food Humectants

• Our research center is well equipped and experienced, and can optimize the formula of food humectants and the compound formula of food humectants and other functional ingredients.
• In our solution, it covers the all-round solution process of formula optimization, from component analysis, key parameter testing, to optimization suggestions and specific implementation, one-stop solution to customers' problems in food moisture retention related research.

Our Advantages

Extensive experience in providing moisture retention solutions.

A series of tests and verifications to meet specific requirements.

Effective problem-solving process to accelerate your project.

Fast turnaround times and competitive pricing to help drive innovation in our customers' projects.

Aprofood is committed to providing extensive support to customers around the world in food preservation related research, and our professionals can help you achieve your food preservation goals by finding the right humectant. Please contact us to learn more about the possibilities of using moisturizers in your products.

References

1. Rao, L., Feeherry, F. E., Ghosh, S., Liao, X., Lin, X., Zhang, P., Setlow, P. (2018). Effects of lowering water activity by various humectants on germination of spores of Bacillus species with different germinants. Food Microbiology, 72, 112–127.
2. Doona, C. J., Feeherry, F. E., Setlow, P., & Kustin, K. (2020). Modeling Bacterial Spore Germination: Effects of Humectants on High Pressure and Nutrient Germination. Reference Module in Food Science, 130-140.