White Paper
Deliquescence describes the transition from a solid to a dissolved state if a critical, material specific relative humidity is exceeded. In case of deliquescence, physical and chemical changes of the product are induced which favor caking, decreased solubility and bioavailability, change of appearance and sensory characteristics as well as a degradation of valuable ingredients like vitamins. Such behavior is typical for many foods but also pharmaceutical ingredients such as sugars, sugar substitutes, organic acids, salts or vitamins.
Especially for food products which are frequently exposed to changing climatic conditions, e.g. during transport, storage and production, knowledge of the deliquescence behavior is of high importance to draw conclusions about their shelf life and to be able to specifically adapt the recipe. Same applies for pharmaceuticals to guarantee the efficacy of the formulation.
