The use of humectants reduces the available water, thus reducing bacterial activity. They are used for safety issues, for quality, and to have a longer shelf-life in food products.

An example of where humectants are used to keep food moist is in products like toothpaste as well as certain kinds of cookies. Regional kinds of cookies often use humectants as a binding agent in order to keep moisture locked into the center of the cookie rather than have it evaporate out.