Would lactic acid be a better solution to help replace vinegar or citric acid in your candy, sauce, or beverage, achieve the a distinctive flavor, or reduce shelf life limiting stickiness?
Natural fermentation can be challenging to control consistently, would standardized lactic acid be a good alternative for preservation? What about achieving consistent pH & microbial control?
We can guide you to use the right acidifiers for your application.
Looking at this map, it would appear that the space between water activity 0.2 – 0.3 as the sweet spot of minimal activity. In this range, lies the most stable conditions for long term storage. Enzymatic, oxidative, and browning reactions are at their slowest and the water activity is much too low for microbial growth. Texturally this region is a barren desert, inhabited by few--hard boiled candy, crispy cookies, and maybe 30 year canned food storage.