Water

Basic

Base Ingredients

Overview

Water in ultra-processed foods undergoes extensive treatment including reverse osmosis, deionization, and ozonation to achieve standardized mineral content and microbiological purity for industrial manufacturing. Unlike tap water used in home cooking, processing water is engineered to specific conductivity and pH parameters that optimize ingredient interactions.

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Ingredient variations

Common forms

Pure water in various forms used as a base ingredient

Function

Processing water serves as a carrier for ingredients, reaction medium for chemical modifications, and standardization tool for achieving consistent product moisture content. Water activity (aw) manipulation through industrial processing enables shelf stability without traditional preservation methods.

Sources

Industrial water treatment involves multi-stage filtration, ion exchange, UV sterilization, and remineralization to create water meeting pharmaceutical-grade specifications. Manufacturing facilities maintain dedicated water treatment systems with continuous monitoring of over 90 quality parameters.

Health Considerations

While processing water meets safety standards, the removal of natural minerals and addition of processing aids can alter the nutritional profile compared to natural water sources. Industrial water treatment may introduce trace disinfection byproducts not present in traditional food preparation.

Regulatory

FDA regulations require processing water to meet EPA drinking water standards plus additional microbiological and chemical purity requirements specific to food manufacturing. Good Manufacturing Practices mandate validated water systems with regular testing and documentation.

Common Variations (31 total)

Water,Water.,Water (20%),Water (30%),Water (4.5% Acidity),Water (75%),Water (85.4%),Water (87%),Water (87.6%),Water (87.7%),Water (88%),Water (Added for Dilution)and 19 more...