How much sugar concentration is known to inhibit mold growth?

The correct concentration known to inhibit mold growth typically falls within the range of 65-75%. High concentrations of sugar create an environment with increased osmotic pressure, which can disrupt the normal physiological processes of mold spores and mycelium. This osmotic pressure draws moisture away from the mold, effectively reducing its ability to grow and reproduce.

While concentrations below this range, specifically around 55-65%, may not be sufficient to fully inhibit mold growth, the range of 65-75% is generally effective in many food preservation contexts, such as in jams and jellies, where sugar serves not only as a sweetener but also as a method of mold prevention.

Higher concentrations, such as 70-80%, may be effective as well; however, such levels can lead to undesirable changes in the texture and flavor profile of some food products, hence the preference for the 65-75% range in various applications. This concentration strikes a balance between effective preservation and maintaining quality in the food product.