hygroscopic

Hygroscopic properties refer to the ability of a substance to absorb and retain moisture from the surrounding air. In food production, hygroscopicity is a critical factor that affects the texture, shelf life, and storage stability of many products. Ingredients like glucose syrup, invert sugar, honey, and certain humectants are naturally hygroscopic and are deliberately added to confectionery and bakery products to keep them soft and prevent drying out.

On the other hand, excessive hygroscopicity can cause unwanted problems — hard candies may become sticky, powdered products may cake, and dry goods may absorb ambient moisture and deteriorate. Understanding and controlling the hygroscopic behavior of ingredients and finished products is essential for maintaining quality during production and storage. The level of hygroscopicity depends on the chemical composition, particularly the type and proportion of sugars and humectants present.

Discover more about hygroscopic properties in food technology — including practical solutions and ingredient selection — in the articles below.