Peter Greweling, Culinary Institute of America

Osmotic Pressure

Appears in
top 1000Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Chocolates and Confections

By Peter Greweling and Culinary Institute of America

Published 2007

  • About
The pressure of water moving across a semipermeable membrane. The higher the sugar content in syrup, the higher the osmotic pressure. Osmotic pressure lowers the water activity level of a substance. Most bacteria and fungi cannot thrive in an environment with a high osmotic pressure.

© 2007 All rights reserved. Published by Wiley.