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Deliquescence points (RH0, RH0mix) of ionic crystalline food ingredients and blends thereof were determined using water activity and moisture sorption techniques. Measured RH0mix values of ingredient blends with and without a common ion were compared to Ross equation predictions of deliquescence lowering. In binary blends with no common ion, measured RH0mix values ranged from 5% RH lower to 6% RH...
Deliquescence lowering was investigated in powder blends of different particle sizes. Deliquescent compounds, widely used in edible products, were used to prepare two model blends: fructose–citric acid anhydrous (M1) and sucrose–sodium chloride (M2). The relationship between the water activity and the composition of each system was measured and used to build phase diagrams, from which information...
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