ANSWER

Hygroscopicity is the ability of food powder to absorb moisture from a high and relative humid environment. The hydrated materials are hygroscopic and thus they must be packed in sealed containers, vacuum or inert gas packing, which is more common. However, by adding a carrier agent such as Maltodextrin, it could help in improving powder stability and reducing the hygroscopicity of powder (Canuto et al., 2013).

References

Canuto, H., Afonso, M., & Costa, J. (2013). Hygroscopic behavior of freeze-dried papaya pulp powder with maltodextrin. Acta Scientiarum. Technology, 36(1). https://doi.org/10.4025/actascitechnol.v36i1.17499