WebDec 12, 2009 · For many years, low moisture foods, such as chocolate, were regarded as microbiologically safe due to the inherent product characteristics. Water activity levels below 0.6 would prevent any microbial growth, whereas water activities below 0.85 would prevent proliferation of pathogenic / toxin formation by toxigenic microorganisms [1]. WebDec 13, 2015 · Dear Kikelomo. The recommended amounts to use is between 0.025% and 0.1% per finished application. Usually ascorbic acid (antioxidant) and Citric Acid (to adjust the pH and activation of Potassium Sorbate) are used in conjunction with the blends.
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Chocolate and Acid Reflux: Know the Facts - Healthline
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