humectant

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A substance used to maintain moisture levels. Humectants are generally hygroscopic. For example, glycerol is employed as a humectant in confectionery, foodstuffs, and tobacco. Other polyhydric alcohols, such as mannitol and sorbitol, are also used as humectant additives in the foodstuffs industry.

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Substances such as glycerol, sorbitol, invert sugars, honey which prevent loss of moisture from foods, especially flour confectionery; they also prevent sugar crystallizing and the growth of ice crystals in frozen foods.

[(n) adj]  (a substance) promoting  the retention of moisture  (ad. L.)

An ingredient that enables a food system to absorb and/or to retain moisture. Glycerine, propylene glycol, gums, phosphates, corn syrup, invert sugar, starches, and some monoglycerides can be used to achieve this goal. Gums and starches for the most part do not tie up enough water because they are potent and are used at low levels to achieve a good viscosity. See Water Activity.

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1. producing moisture.
2. any substance added to another substance or material to keep it moist.

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1. moistening.
2. a moistening or diluent medicine.

(hyōōmek'tənt)
n

1. a substance that prevents loss of moisture. n.pl 2. substance contained in toothpastes, gels, and powders that prevents their chemical or physical decomposition by maintaining moisture.