Intermediate moisture foods

- foods with aw = 0.7-0.9, typ 10-40% MC - can be eaten without rehydration - shelf stable for relatively long periods without refrigeration - considered microbiologically safe --> water binding solutes and hydrophilic colloids added to bind water - microbes can survive but low aw prevents bacterial growth - yeasts and molds can grow --> preservatives added to control (potassium sorbet, sodium benzoate) - ex: jam/jelly, honey, candies, salami, baked foods, dried fruits, jerky