Water occurs in all foodstuffs.The range of water content reaches from nearly 0 % to nearly 100 %.Water content is important for many reasons.Technological processes must take the water content of the goods into account.Quantitative information on components contained in a product often refers to dry matter and depends,therefore,on a correct water determination.Water is important for sensory properties and the caloric value.The content of available water plays a crucial role for the microbiological and enzymatic stability and,thus,the shelf.As water is cheap,a certain risk exists that water might be added to products for economic interests.A vendor of a product may prefer determination methods that do not detect all the water,thus allowing him to sell water at the price of the product.These issues bring economic and legal aspects in the focus of correct water content determination.