Deliquescence and Deliquescence Lowering of Food Ingredients and Blends

ProUmid Application Note

Deliquescence describes the transition from a solid to a dissolved state if a critical, material-specific relative humidity is exceeded. Deliquescent materials are mostly crystalline and highly water-soluble.

Deliquescence leads to physical and chemical changes of the product. These may result in caking, decreased solubility and bioavailability, change of appearance and sensory characteristics as well as in a degradation of valuable ingredients like vitamins.

Application Note

In mixtures of such substances the effect of deliquescence lowering can be observed frequently, i.e. dissolution at a relative humidity below the deliquescence point of the individual components.

Due to the associated loss of product quality, knowledge of the deliquescence behavior is mandatory to draw conclusions about shelf life and to be able to specifically adapt the recipe. Same applies for pharmaceuticals to guarantee the efficacy of the formulation.