It is a normal constituent of many foods and is essential in the preparation and processing of most commercially prepared foods. However, it is also one of the most ancient and cheapest of food adulterants and should not be used as such. Water may be used solely to wash or otherwise prepare foods under conditions which do not lead to its being incorporated as an ingredient in the foods. In other instances, as in bread making, water is added but is later removed by heating or other processing.
Standards also exist which limit the amount of water being added to a product.
Water, when used as an ingredient of a fabricated food, including water used to reconstitute concentrated or dried ingredients, should be declared on the label as an ingredient. Water added to a food for which a standard of identity has been established, unless the standard provides for added water, violates that standard. Scallops are considered adulterated under the act if any water has been added, either directly or in the form of melted ice.