User:Hughc1993/sandbox

There are several benefits that humectants have when used in things such as foods and medicines. One of the most commonly recognized benefits is the reduction of microbial activity in foods. Another additional benefit that coincides with the reduction of microbial acitivity in foods is that the addition of humectants enable foods to have a longer shelf life. Also, not only does it reduce microbial acitivity in food but it also does in water as well. The addition of humectants in water can reduce microbial acitivity while still maintaining moisture. In order to experimentally understand the effect of humectants on foods, professors from a University in India conducted an experiment based on manipulating different levels of humectents. Although the levels of the humectants and types of humectants used varied nonetheless the humectants enabled the sausages to retain moisture and their diameter, press value, and shelf life thus yet again adding to the benefits that humectants may have on foods, even something like sausages. Another real life experiment in which the benefits of humectants was evidenced by the results of the experiment was one concerning the stabalization of pesto sauce. The experiement sought to establish different ways that pesto sauce could be preserved. Ultimately, humectants have been traditionally used to stabalize pesto sauce because they are able to maintain the moisture of the sauce but also being able to reduce water activity. Additionally, there are other benefits that humectants offer to the addition of foods. They not only reduce microbial activity but also are commonly added to dietary products for its sweetness. Furthermore, humectants are also added to various foods because they help to maintain moisture in the food while simultaneously they keep foods visually appealing. Humectants have also been show to be beneficial if added to medicines as well. For example, humectants have been successfully used in medicines that help with bone restoration.