Instant custard cream

I would like to ask, if it is possible with a 60 65% moisture, to drop down the aw, below 0,85, of an instant custard crema, cold mixing. I have achieved a per…

1. Food R&D Emeritus reply

   Theoretically, don't see much more to dramatically drop Aw to your target.That formulation is laden with large molecules with no water activity depressing effect.Plus the high moi…

2. Ndukwe O. reply

   The ingredients may not be your problem right now from all you have listed above maybe it's the mixing ratios. You can also try adding lecithin to your mix.