Which of the following is true about sugar in water soluble solids?

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asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

Which of the following is true about sugar in water soluble solids?

(a) With the increase in moisture, the level of sugar will decrease correspondingly to maintain a certain bacteriostatic effect

(b) Its level will vary depending on level of auxiliary water soluble solids, offering an increase in osmotic pressure

(c) None of the mentioned

(d) Neither of the mentioned

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This interesting question is from Principles of Semi-Moist Foods-1 in section Principles of Semi-Moist Foods, Principles of Food Preservation by Fermentation, Principles of Food Pickling and Curing and Principles of Food Storage Stability of Food Engineering

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