Having more than one functional hydroxy group, they readily absorb and retain water in food and are therefore added as moisturizers or humectants. In other words the humectants prevent foods from drying out.
The most important ones added to food such as baked products are glycerol or glycerine, mannitol, sorbitol and propylene glycol. They also used to keep candles, shredded coconut, and marshmallows from drying out.
Honey also is humectant which widely used in home baking.
One of humectants, xylitol acts as an effective humectants in cakes and muffins. By binding the moisture within the product, xylitol, has been shown to improve both the texture and half-life of baked products.
Another humectants, sorbitol, may be to mix dried fruit to maintain the moisture level and softness of the fruit preserve food when this is the most practical way of extending it storage life.
Food additive of humectants
