Yes, food-contact desiccant packets can be used with dry foods in sealed containers; keep packets out of direct contact and pair with oxygen absorbers for long storage.
Moisture ruins pantry goods fast. Clumps, stale flavors, and hidden mold show up when water sneaks into containers. That’s why many packagers tuck small drying packets next to dry goods. The question is simple: can desiccant be used in food storage at home, and if so, what’s safe and what’s not? This guide gives you a straight answer, then shows you when to use a desiccant, when to switch to oxygen absorbers, and how to match packet size to your container without guesswork.
What A Desiccant Does (And What It Doesn’t)
A desiccant removes moisture vapor inside a closed space. The most common fill is silica gel—an inert form of silicon dioxide that’s long approved in food uses when it meets the rules for food or food-contact applications. The FDA’s silicon dioxide regulation explains where this substance is allowed in foods as an additive, and FDA also publishes guidance on determining if a substance is cleared for food contact in packaging. See FDA’s page on food-contact materials for how those determinations are made.
One more thing: moisture control and oxygen control are different jobs. Desiccants fight humidity. Oxygen absorbers (iron powder packets) remove oxygen gas. Many long-term pantry plans need both—dryness to keep clumping away, and low oxygen for flavor and insect control.
Quick Match: Foods, Packet Type, And Notes
Use this table to pick the right tool. It sits early in the article so you can act fast.
| Food | Best Packet Type | Why/Notes |
|---|---|---|
| White Rice, Dry Beans, Lentils | Oxygen absorber | Flavor protection and insect control; pair with dry, sealed container. |
| All-Purpose Flour, Whole Wheat Flour | Oxygen absorber | Helps slow rancid notes in whole grains; keep moisture out first. |
| Sugar | Desiccant | Stops caking; do not use oxygen absorbers with sugar. |
| Salt | Desiccant | Keeps pourable; oxygen absorbers not needed. |
| Powdered Milk | Oxygen absorber | Best practice in mylar cans/bags per extension guidance. |
| Powdered Drink Mixes, Cocoa | Desiccant + oxygen absorber | Moisture control for clumping; oxygen control for freshness. |
| Dehydrated Veggies & Fruit (fully dried) | Oxygen absorber | Low oxygen helps shelf life; only when foods are truly dry. |
| Freeze-Dried Meals | Oxygen absorber | Standard in commercial packs; keep water out. |
| Spices & Herbs (dry) | Desiccant | Stops clumps; oxygen absorber optional for color/flavor. |
| Jerky (properly dried) | Oxygen absorber | Reduces rancid notes; ensure low water activity first. |
| Brown Sugar | None (tight seal) | Desiccants make it hard; keep sealed with minimal headspace. |
| Nuts & Seeds (raw) | Oxygen absorber | Helps with fats; cool storage extends life. |
Can Desiccant Be Used In Food Storage? Safe Ways That Work
Can desiccant be used in food storage? Yes—when you choose food-contact packets and place them so they never get eaten. Commercial silica gel sachets designed for food packages are made from approved materials and carry “Do Not Eat” markings. The material itself is typically non-toxic, but the packet poses a choking risk if someone mistakes it for candy. Keep packets outside a child’s reach and always outside the food itself, tucked along the wall of a jar or under a lid lip.
The FDA describes how to confirm regulatory status for food-contact components. The process is outlined on its page about components of a food-contact material. In short, use packets sold for food packaging, not industrial dryer packs.
Using Desiccant In Food Storage — Rules That Matter
1) Keep The Packet Out Of Direct Contact With Food
Desiccant belongs in a sealed container, but not mixed into the food. Slip it between the container wall and the liner, or stick it to the lid with food-safe tape. If a packet bursts, throw the product away to avoid choking hazards.
2) Choose Food-Contact Packets Only
Look for “food grade” or “for food packaging” on the listing, plus clear “Do Not Eat” labeling. FDA’s compliance path relies on Title 21 rules, including silicon dioxide’s listing as a food additive and the framework for food-contact materials (21 CFR 172.480; FDA food-contact overview).
3) Match Packet Type To The Job
Use desiccant where humidity is the main enemy (sugar, salt, drink mixes, spices). Use oxygen absorbers where flavor stales in air or you want to curb insects in dry staples. Utah State University’s Extension page on packaging foods recommends oxygen absorbers for long-term storage of many dry foods in mylar bags or cans.
4) Only Store Foods That Are Truly Dry
Packets don’t fix wet food. Long-term storage is for low-moisture items. If you dry your own produce, finish any heat or freeze steps first, cool completely, then pack with the right packet. The National Center for Home Food Preservation notes oxygen absorbers can aid quality and insect control for dry goods and points to USU methods for pre-treating dried foods (NCHFP blog).
Packet Placement, Container Choices, And Seals
Performance depends on the seal. A glass jar with a tight lid, a #10 can, or a heat-sealed mylar bag holds the atmosphere steady so your packet can work. Plastic tubs that flex or leak won’t hold target humidity or low oxygen for long. Fill containers as full as practical to cut down the air volume, then add the right packet and close fast.
Where To Place The Packet
- Slide the desiccant along the container wall, not on top of the food heap.
- For oxygen absorbers, drop the packet on top just before sealing to speed exposure to air.
- Label the lid with “packet inside” so no one serves it by mistake.
How Many Packets?
Packet makers size desiccants in grams and oxygen absorbers in “cc” (the milliliters of oxygen they remove). The right size depends on container volume, headspace, and food type. When in doubt, choose the next size up for oxygen absorbers with bulky foods like pasta; for desiccants, add more only if clumping still shows up after a week.
Safety Notes You Shouldn’t Skip
- Do not eat the packet. Treat every packet as a small part that can choke.
- Pick the right job. Desiccants remove water vapor; they don’t remove oxygen. For long shelf life with grains, beans, and milk powders, use oxygen absorbers per extension guidance (USU Extension).
- Avoid desiccants with brown sugar. You’ll create a brick.
- Dry first, then pack. “Dry canning” in an oven is not canning and carries risks, as home-preservation experts warn (see NCHFP).
- Use food-contact packets. Industrial dryer packs may contain indicator beads or packaging that isn’t cleared for food contact. Stick with packets sold for food.
Choosing Between Desiccant And Oxygen Absorbers
When A Desiccant Is The Better Pick
Choose a desiccant for pantry items that clump when humid air sneaks in—think powdered sugar, cocoa mixes, sea salt, instant coffee, and spice blends. You’ll keep texture smooth and pourable. You won’t change the product’s oxygen level much, which is fine because these foods don’t need low oxygen to stay safe in storage.
When Oxygen Absorbers Win
Go with oxygen absorbers for long-term buckets or #10 cans of low-moisture staples like rice, beans, wheat, oats, dehydrated veggies, and powdered milk. Research and extension bulletins back this use, noting better flavor and fewer insects when oxygen is pulled down in sealed mylar or cans (USU Extension and NCHFP). Keep headspace small and seal right away.
Sizing Guide: Typical Containers And Packet Pairings
These are ballpark picks that home storers use successfully with tight seals. If your room is humid, scale up one step.
| Container | Desiccant Size (grams) | Oxygen Absorber (cc) |
|---|---|---|
| Spice Jar (100–200 ml) | 0.5–1 g | Not needed |
| Pint Jar / Small Canister (~500 ml) | 2–3 g | 100–150 cc if used |
| Quart Jar (~1 L) | 3–5 g | 200–300 cc |
| Half-Gallon Jar (~2 L) | 5–10 g | 300–500 cc |
| 1-Gallon Mylar Bag | 10–15 g | 300–500 cc |
| 2-Gallon Mylar Bag | 15–20 g | 500–800 cc |
| 5-Gallon Lined Bucket | 20–30 g (for clump-prone mixes) | 2000–2500 cc total (one or more packets) |
Step-By-Step: Dry Goods With The Right Packets
Set Up
- Pick airtight containers: glass jars, #10 cans, or heat-seal mylar bags.
- Lay out packets last so they stay sealed until go-time.
- Label lids with product, date, and “packet inside.”
For Clump-Prone Pantry Items (Desiccant)
- Fill container, leaving 1–2 cm headspace.
- Slip the packet along the wall, not on top of the food.
- Seal tight. Check a week later. If clumps persist, move up one desiccant size.
For Long-Term Staples (Oxygen Absorber)
- Fill dry product. Tap to settle and reduce headspace.
- Open the absorber sleeve, drop packets in, and seal within a few minutes. Store leftovers in a small jar with a tight lid.
- Expect mylar to “draw down” as oxygen is removed. If it stays puffy, the seal leaked or the absorber was spent—reseal with fresh absorbers.
FAQ-Style Clarity Without The FAQ Section
Do Silica Gel Packets Touch Food?
They can share a container but should not be mixed into loose product. Keep them visible and separate so no one eats them. Commercial food packs are labeled for this reason.
Are Silica Gel Packets Safe Around Food?
Silica gel is widely used in food and packaging when it meets FDA rules. See the silicon dioxide listing and FDA’s food-contact materials page. The packet itself is not food; it’s a small item that can choke, so treat it like a desiccant tool—never a snack.
When Should I Avoid Desiccants?
Avoid them with brown sugar, soft cookies, or any product where a bit of moisture keeps texture pleasant. In those cases a tight lid and frequent rotation work better.
Troubleshooting: Common Storage Hiccups
Packets Don’t Seem To Work
If clumps keep showing up, the seal is likely leaky. Move to jars with new lids or to heat-sealed mylar. In humid seasons, add one more small desiccant.
Absorber Didn’t Pull Down A Mylar Bag
Most times the seal failed or the absorber was too small. Reseal with a higher “cc” total and press along the seal with a hot iron or sealer again.
Off Flavors In Whole Grains Or Nuts
Fatty foods stale in oxygen and warm temps. Use a larger oxygen absorber, shrink headspace, and store in a cooler spot.
The Bottom Line On Using Packets Right
Use desiccants to keep clumping away in sugars, salts, spices, and mixes. Use oxygen absorbers to protect long-term staples in sealed mylar, cans, or jars. Stick to food-contact packets from reputable sellers and place them where you can see them on opening. With those simple moves, dry goods keep their texture and flavor for a long time.
To be crystal clear one last time: Can Desiccant Be Used In Food Storage? Yes—choose food-contact packets, keep them separate from the food itself, and pair with oxygen absorbers when your goal is long shelf life for low-moisture staples.