These are hygroscopic substances that promote moisture retention. It prevents the food from drying out. Polyols including propylene glycol, glycerol, sorbitol, and mannitol are some examples of humectants. They contain several hydroxyl groups that makes them hydrophilic that enables them to bind with water. They are also known as moisture retention agent or wetting agent. Examples of products where humectants are used include shredded coconut, cookies, glazed and dried fruit, and cake.

Sequestering agents are also known as chelating agent. They protect food products from chemical, oxidative, and enzymatic reactions that promote deterioration of food through chelation during processing and storage. They form chelate with polyvalent metal ions like copper, iron, and nickel. Even at very low concentration of these metal ions as low as 0.05 ppm, they can cause rancidity, discoloration, spoilage in texture, odor, and flavor. Copper can affect ascorbic acid, folic acid, vitamin E, and thiamine. Vitamin A will be destroyed by both copper and iron. Fats and oils are also oxidized in presence of metal ions that act as catalyst. Examples of chelating agents are EDTA, polyphosphate, citric acid, and tartaric acid.