The AquaSorp Isotherm Generator effectively controls product formulation and stability, moisture sensitivity, temperature effects and drying characteristics and provides answers in less than 24 hours as opposed to the 2-5 weeks offered by previous instruments.

The isotherm predicts how an ingredient on a recipe will respond to moisture. You can therefore tinker with a recipe and predict how water activity will change as you change the formulation.

The technology is fast and at a cost that researchers and technologists can now afford.

An increase in water activity is almost always accompanied by an increase in water content, but in a nonlinear fashion. Moisture sorption isotherms are sigmoidal in shape for most foods. Moisture sorption isotherm answers the following questions:

• I've added a lot of water to the dough without changing the water activity level. Now I get a sudden jump. Why?
• What conditions will lead to recrystalization?
• What is the recipe for maximum shelf life?
• How will a recipe change affect the water activity of the product?
• Can I use a model to estimate water activity of various different recipes?
• Does this ingredient have the buffering capacity to maintain its water activity in a high humidity environment?

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