Hygroscopicity is the tendency of a product to absorb moisture from surrounding air, a property that directly affects caking, microbial stability, weight accuracy and shelf life in dried fruit, powders and honey-based ingredients.
In trade practice
Suppliers of spray-dried fruit powders, dried honey and dehydrated vegetables must pack hygroscopic products in moisture-barrier laminates and store them at controlled relative humidity. QA teams monitor water activity alongside moisture content, as absorption can occur without exceeding the stated moisture limit. Common errors include using standard polyethylene bags without a foil barrier, or opening bulk sacks in humid warehouses without resealing. Buyers should request packaging specifications and storage condition data alongside the product specification.
In a specification
A product specification for a hygroscopic ingredient typically states the maximum permitted moisture content on delivery, the required packaging barrier standard and the storage humidity range.