Why It Matters
Confections and baked goods go sticky or stale as water migrates and water activity supports microbes; need humectants to bind water and lower aw
Solution Approach
Confections and baked goods go sticky or stale as water migrates and water activity supports microbes; need humectants to bind water and lower aw RawSource supplies the base chemicals that go into these programs. We can help with product selection, grade matching, and sourcing from multiple origins for supply security.
Typical Formulation Workflow
1
Process & Compliance Review
Map the application and contact points, and confirm food-grade and regulatory status (FCC/USP, Kosher/Halal, allergen) for every input.
2
Ingredient & Grade Selection
Select the right grade of acidulant, preservative, emulsifier, stabilizer, or processing aid for the formulation, label, and sensory targets.
3
Bench Trial & Dosing
Validate use level and performance in a bench or pilot batch, and specify packaging and lot traceability suited to food-safety requirements.
4
Quality & Shelf-Life Validation
Verify finished-product quality, microbial stability, and shelf life, and lock the spec with a CoA and document control for audits.
Recommended Chemistries (5)
Vegetable Glycerin (Glycerol), USP/FCC Food Grade
CAS 56-81-5
Glycols & Polyols
Moisture Control
Binds water and lowers water activity to keep bars, fondants and baked goods moist
Melting Point: 18 °C Boiling Point: 290 °C at 760 mmHg (decomposes) Density: 1.261 at 20 °C
Full Details
Propylene Glycol, USP/FCC Food Grade
CAS 57-55-6
Glycols & Polyols
Moisture Control
Holds moisture and carries flavors and colors as a humectant solvent
Melting Point: -60 °C Boiling Point: 188 °C at 760 mmHg Density: 1.04 at 20 °C
Full Details
D-Mannitol (Pearlitol SD 200), Food-Grade Polyol
CAS 69-65-8
Specialty Additives
Moisture Control
Low-hygroscopicity polyol for non-sticky coatings, dusting and sugar-free texture
Melting Point: 166–168 °C Boiling Point: 295 °C at 3.5 mmHg Density: 1.489 at 20 °C
Full Details
Glucose (Dextrose), Food Grade
CAS 50-99-7
Specialty Additives
Moisture Control
Controls crystallization and water activity in confections
Melting Point: < 0 °C Boiling Point: > 100 °C at 760 mmHg Density: 1.2 at 20 °C (est.)
Full Details
Lactitol MC, Bulk Polyol (Reduced-Sugar Texture)
CAS 585-86-4
Specialty Additives
Moisture Control
Bulk polyol for reduced-sugar texture and moisture retention
Melting Point: 146 °C Solubility: Very soluble in water
Full Details
Related Product Families
● Available
Specialty Additives
Phenolic and tocopherol antioxidants, gallate/caprylate preservatives, hydrocolloids, enzymes, sweeteners and flavor/color actives for finished-food formulation.
PreservationThickening / RheologySurfactancyConditioning
38 chemistries
View family
● Available
Glycols & Polyols
Humectant glycols and polyols plus glyceryl-ester emulsifiers for moisture control, water-activity reduction and solvency.
Moisture ControlSolvencySurfactancyEmolliency
16 chemistries
View family