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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