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RE: Sugar, An Important Component of Food Products
Thanks for the appreciation. Water activity is very low in both products. But if mold grows in any product it will not be eatable because mold produces toxin and that is present in whole product, can cause food borne illness.
Actually the toxin is in the aqueous phase, and in marmalade the water activity is so low that the toxin will not spread to the rest of the marmalade. This requires that there is sufficiently much sugar in the marmalade so that the water activity is low enough.