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International Starch Institute
Science Park Aarhus, Denmark
Equilibrium
Relative Humidity (ERH) of Confectionery
| Functionality | ERH | E-Numbers | ApplicationNotes | ApplicationTable | Recipes | FructoseSyrup | GlucoseSyrup | ApplicationIndex |
| Product | Typical ERH |
Usual Limits |
Effect of Humidity if ERH is too high |
| Boiled Sweets | 28-30 | <30 | Stickiness |
| Fruit Jellies | 60-75 | <76 | |
| Toffee | <30 | Stickiness | |
| Cream paste goods | 65-70 | <70 | |
| Turkish Delight | 60-70 | <70 | |
| Marshmallow | 65-75 | <75 | |
| Liquorice | 55-65 | <66 | |
| Marzipan | 70-85 | <85 | Grow mould |
| Fondant Cream | 75-85 | <85 | |
| Gums, Pastilles | 50-65 | <65 | Stickiness, growth of moulds |
| Top of Page | Functionality | ERH | E-Numbers | ApplicationNotes | ApplicationTable | Recipes | FructoseSyrup | GlucoseSyrup | ApplicationIndex |
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Keywords: fructose glucose syrup erh relative humidity water activity