Humectants are substances used in the food industry to retain moisture and prevent foods from drying out. They are hygroscopic substances that can attract and hold water molecules, and their hygroscopic property prevents foods from drying out and stops the sugar contained in confectionery from crystallizing. Humectants control water activity in foods, thus enhancing stability and viscosity, maintaining texture, and reducing microbial activity. They are used in stabilization of food products and lengthening shelf life through food and moisture control. Humectants can be synthetic or natural and are commonly used in many food products, such as baked goods, confectionery, and meat products. Some common humectants used in food are honey, glucose syrup, sorbitol, and glycerol. Humectants are used in very small amounts to safeguard the food supply and maintain quality during shelf life.