At what concentration level does sugar act as a preservative?

✅Explanation:
Sugar acts as a preservative at concentrations of 66% and above due to a process called osmosis. At this high concentration, sugar molecules draw water out of the cells of microorganisms, effectively dehydrating and killing them. This prevents the growth of bacteria, yeasts, and molds, thus preserving the food. Examples: Fruit syrup, jam, jelly, marmalade, candy, crystallised fruits and glazed fruits.

• Why 66% and Above is Important:
Osmotic Pressure: At 66% concentration, sugar creates a high osmotic pressure. This pressure forces water to move out of the microbial cells, making it impossible for them to survive.
Reduced Water Activity: Water activity (aw) is the amount of free water available for microbial growth. High sugar concentrations reduce water activity to a level that inhibits microbial growth.
Stabilizing Effect: Sugar also helps to stabilize the texture and flavor of preserved foods.