![]() This plays a significant role in several of the product’s physical properties, like its weight and density. Moisture content simply refers to the amount of water that’s in your cannabis product. Still, water activity is often regarded as the most significant of these issues. Other factors, such as pH level and oxygen concentration, play influential roles in your product’s shelf-life as well. Please understand that water activity alone does not determine whether these pathogens will colonize your cannabis product. Microorganisms don’t usually grow under 0.60.Most pathogenic bacteria cannot grow in water activity levels less than 0.90.There are three general standards you can lean on when reviewing water activity levels: This means that the water activity measurement is how much water in a product is “free” and thus, available for microorganisms to inhabit. As discussed above, water activity refers to the vapor pressure in a given consumable product. What is the Difference Between Water Activity and Water Content?īe aware that the terms “water activity” and “water content” are not interchangeable. It’s critical that products kept in as stable conditions as possible by remaining attentive to every detail of your transportation and storage protocols. Lastly, keep in mind that water activity levels can change while the product is stored or transported. You can further protect the ideal water activity level by using packaging that provides an adequate barrier to moisture. The main reason why the required maximum level is higher is to prevent any unwanted textural changes. They must remain below 0.86 for the prevention of bacterial growth. Instead, it’s the mycotoxins, a special type of toxic substance – they make that can cause severe complications in medical marijuana patients:īaked edibles are held to a slightly different standard. The molds themselves aren’t necessarily bad. (For this reason, water activity testing is critical for cultivators and processors.) A few species can persist in levels lower than 0.70, which is the required maximum water activity level for harvested cannabis products that are either being transported or stored. However, mold growth is probable as well. At these levels, the greatest risk is colonization by harmful bacteria. The tricky thing about this is that the likelihood of rancidity also increases at high water activity levels as well.ĭried cannabis biomass normally has a water activity range of 0.60-0.70. The most significant risk at low water activity levels is lipid oxidation (in other words, the cannabis will go rancid), which is why low water activity levels aren’t exactly the golden ticket that some might believe them to be. This is because the chemical reaction rates are at their peak, essentially accelerating the product’s expiration. Patients might experience abnormalities with the product’s taste and appearance, and there may be problems with the nutritional value as well. 0.40-0.70: Cannabis products within this range are highly likely to degrade due to chemical breakdown.This won’t necessarily make your cannabis last forever, but it can at least protect it from the risks of microorganism contamination. At least, this is the least likely method by which your product will spoil. 0.70: Cannabis products that are at or below this level are generally safe from microbial growth.Water activity levels of the most concern for cannabis are as follows: Cannabis’ Water Activity LevelsĪll of this is well and good, but what do these percentages actually mean? These numbers represent a range from essentially as dry as a desert (0) to water itself (1). 21 Code of Federal Regulations 114, covers acidified foodsĪnything with a water activity level that is 0.85 or lower is not subject to these pieces of legislation.21 Code of Federal Regulations 113, covers thermally processed low-acid foods packaged in hermetically-sealed containers.21 Code of Federal Regulations 108, covers emergency permit control.This determines how susceptible your product is to the growth of unwanted microorganisms and whether it’s subject to the following regulations: So, water activity testing is the process of measuring the product’s vapor pressure compared to that of distilled water in identical conditions. One of the most useful aspects of getting a water activity test is that you can determine where your product’s aW naturally lies and reduce it enough to inhibit the colonization of certain harmful microorganisms. ![]() This level provides enough moisture for bacterial, yeast, and mold growth. According to the Food and Drug Administration (FDA), most foods have a water activity level above 0.95 (95%).
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