MoisturLOK®

Patented in 1989 and trusted ever since, MoisturLOK® has helped food manufacturers solve one of the industry’s most persistent challenges: moisture migration. Whether in baked goods, tortillas, nutrition bars, frozen foods, or extruded applications, uncontrolled moisture movement can lead to tough textures, staling, sogginess, reduced yields, and shortened shelf life. Developed as a clean label alternative to traditional humectants such as glycerin, propylene glycol and phosphates, MoisturLOK® utilizes a novel composition of grape, rice and carrot to help bind and control moisture while maintaining product quality.

Trusted by formulators for decades, MoisturLOK® has been shown to extend shelf life by up to three times while helping reduce stale product losses, improve texture, and preserve fresh-made eating quality throughout a product’s lifecycle. Available in organic, conventional and sugar free formats, MoisturLOK® delivers benefits across a wide range of applications. In recent years, the MoisturLOK® Sugar Free Humectant Syrup LV (Low Viscosity) has demonstrated outstanding performance in sugar free gummies replacing sugar laden rice or tapioca syrups on a 1:1 basis. From confectionery and nutrition bars to baked goods and frozen foods, MoisturLOK® is a proven solution for brands seeking clean label moisture management, enhanced consumer appeal, and improved product performance.