| http://www.w3.org/ns/prov#value | - The low Aw food product is formulated to maintain the sweetness, flavor, and other desired organoleptic characteristics while maintaining a low water activity. [0009] To achieve the low Aw, the food products of the present invention are formulated to have a high solids content, generally greater than 80% solids, preferably more than 85% solids, and even more preferably more than 90% solids, while
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