Food Analysis
4. Moisture (or solids) content is often specified in compositional standards (i.e., Standards of Identity) (a) Cheddar cheese must be ≤39% moisture. (b) Enriched flour must be ≤15% moisture. (c) Pineapple juice must have soluble solids of ≥10.5˚Brix (conditions specified). (d) Glucose syrup must have ≥70% total solids.
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