humectant

hyoo-MEK-tuhnt /hjuːˈmektənt/
nounC2GRE
technical

A substance, especially in food or cosmetics, used to reduce the loss of moisture.

It works by attracting water molecules from the air or holding onto the water already in the food.

The story behind the word. Derived from the Latin 'humere', meaning 'to be moist'. It shares the same root as 'humid'. In the 19th century, as food began to be shipped over long distances, chemists needed a way to keep bread from turning into bricks, leading to the use of these 'moist-makers'.

Word relationships

  • moisturizer: Moisturizer is the common term in skincare; humectant is the technical term in both food and chemistry.
  • desiccant: A substance that induces dryness by absorbing water, like the silica gel packets in shoe boxes.

Commonly confused with

  • thickener: A thickener changes the flow of a liquid; a humectant changes the moisture retention of a solid or semi-solid.

Word family

  • humid (adj): Marked by a relatively high level of water vapor in the atmosphere.
  • humidity (noun): The state of being humid.

Collocations

  • natural humectant
  • effective humectant
  • humectant properties

Example sentences

  • "Glycerin is a common humectant used in commercial cakes to keep them feeling moist and fresh on the shelf for weeks." Baking science.
  • "The addition of a humectant like sorbitol prevents candies from becoming hard and brittle in dry environments." Confectionery.

Memory hook

A HUM-ectant keeps things HUM-id (moist). The moisture magnet.

When not to use

Do not use for substances that simply add water; a humectant must retain or attract it.

Fun facts

  • Honey is one of nature's most powerful humectants, which is why honey-baked goods stay soft for so long.
  • Sugar is technically a humectant, which is why high-sugar jams don't dry out.
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