Determination of factors affecting the activity of water in cosmetic products

Abstract

Water activity is one of the most important factors determining the quality and safety of food consumed on a daily basis. Water activity affects the shelf life, safety, texture, flavour and odour of food products. It is also important for the stability of pharmaceuticals and cosmetics. While temperature, pH and several other factors can influence how and at what rate (if at all) microorganisms will grow in a product, water activity may be the most important factor in con-trolling food spoilage.