Water is present in almost all foods. Water is the most essential requirement of a functioning body. It’s the most abundant component and macronutrient in many fresh foods.
Water in foods has several effects on physical properties, food behavior in processing, microbial growth, stability, palatability, and phase transitions.
Table of Contents
Why Do We Need Water?
Without water we can't exist. Our body needs water to function. For the transport of hormones, and nutrients to all parts of the body cells. It’s also needed for regulating the body’s temperature, and lubrication of joints. It’s also crucial for blood development.
Water carries all the by-products of digestion, together with toxic compounds from the body and passes them out in the form of urine.
Uses Of Water
Water is routinely used in food production as an ingredient, for cleaning, sanitation and manufacturing purposes.
The food industry is required to have an adequate supply of drinking water available for use in food production to ensure foods are not contaminated.
The reuse of water through recycling 🗗 is becoming an increasingly vital component of food processing as a means to conserve water, reduce costs and provide security of water supplies.
What Is Water In Foods?
Learn more about water in foods in our article What Is Water From A Nutritional Perspective?