EFFECT OF ORDER‐OF‐MIXING ON a _w LOWERING ABILITY OF FOOD HUMECTANTS

Abstract

ABSTRACT The effect of the order‐of‐mixing on four humectants of major concern to the U.S. pet food industry was investigated using a meat‐soy flour model intermediate moisture dog food system. Humectants were added dry or as a solution and the resultant water activities were measured. Both adsorption and desorption curves for pure humectant/water systems were prepared for each humectant. Even though the isotherms of some humectants exhibit a hysteresis effect, there was no significant difference in the final a w achieved as a result of the order‐of‐mixing in the a w range of intermediate moisture food products.