AquaSorp Isotherm Generator
A moisture sorption isotherm maps the complex, product-specific relationship between water content and water activity. Considered the "fingerprint" of a food product*, this curve (usually S-shaped) shows how water activity changes as water content is increased or decreased. An isotherm is the key to understanding and controlling product formulation, product stability, moisture sensitivity, temperature effects, and drying characteristics.
Until now, you could expect to pay around $100,000 for an isotherm generator (or take 2-5 weeks to create a single isotherm by hand). Using the Dynamic Dewpoint Isotherm method (DDI), AquaSorp produces highly accurate adsorption and desorption isotherm curves in 24 hours or less - at a cost that researchers and formulators can afford.
A 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's 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?
*Bell, L.N., and Labuza, T.P. 2000. "Practical Aspects of Moisture Sorption Isotherm Measurement and Use". 2nd Edition AACC Egan Press, Egan, MN