Food humectants are hygroscopic (water-attracting) substances added to food products to retain moisture, prevent drying, and maintain desired texture. They work by binding water molecules and reducing water activity, thereby extending shelf life and improving sensory qualities.
-
![Calcium Phosphate]()
Calcium PhosphateCalcium phosphate is a mixture composed of different calcium phosphate, and its approximate composition is 10CAO · 3P2O5 · H2O. White powder, odorless, tasteless, stable in the air. Insoluble inread more -
![Sodium Dihydrogen Phosphate]()
Sodium Dihydrogen PhosphateSodium dihydrogen phosphate can be divided into anhydrous and dihydrate. The dihydrate is colorless to white, crystalline, or crystalline powder, and the anhydrous substance is white powder orread more -
![Potassium Dihydrogen Phosphate]()
Potassium Dihydrogen PhosphateColorless crystal or white particles, or white crystalline powder, odorless, stable in air. It is soluble in water and insoluble in absolute ethanol. The pH value of 1% aqueous solution is 4.2-4.7.Itread more -
![Calcium Dihydrogen Phosphate]()
Calcium Dihydrogen PhosphateColorless or white crystalline powder, relative density 2.22, hygroscopic, slightly soluble in water (30 ℃, 1.8g/100ml), the aqueous solution is acidic (pH value 3), heated to 105 ℃ to loseread more -
![Tetrasodium Pyrophosphate]()
Tetrasodium PyrophosphateDecahydrate is colorless or white crystalline or crystalline powder, anhydrous is white powder, melting point 988℃, relative density 1.82. Soluble in water, the aqueous solution is alkaline (pH valueread more -
![Disodium Dihydrogen Pyrophosphate]()
Disodium Dihydrogen PyrophosphateWhite crystalline powder with a relative density of 1.862. When heated to above 220℃, it will decompose into sodium metaphosphate. It is easily soluble in water and can form chelates with Mg2+ andread more
Key Functions
Moisture Retention:
Prevent staleness in baked goods (e.g., bread, cakes).
Maintain softness in confectionery (e.g., gummies, marshmallows).
Texture Control:
Inhibit crystallization in syrups and icings.
Enhance chewiness in protein bars.
Microbial Stability:
Lower *a~w~* to inhibit mold/bacterial growth.
Common Humectants & Applications
| Type | Examples | Food Uses |
|---|---|---|
| Sugar Alcohols | Glycerin (E422), sorbitol (E420) | Sugar-free candies, baked goods |
| Natural Sugars | Honey, agave syrup | Granola bars, glazes |
| Hydrocolloids | Propylene glycol (E1520) | Processed meats, pet foods |
| Salts | Sodium lactate | Meat products, sauces |
Mechanism of Action
Form hydrogen bonds with water molecules.
Compete with microbes for available water.
Safety & Regulations
GRAS/FDA-approved (e.g., glycerin ≤20% in baked goods).
EU E-numbers: E420–E422, E1520.
As one of the leading humectant manufacturers and suppliers, we warmly welcome you to wholesale custom made humectant from our factory. All products are with high quality and competitive price.