An understanding of the sorptional equilibrium of food systems is an important objective in food engineering. In particular, a knowledge of the equilibrium characteristics of foodstuffs is an essential prerequisite for interpretation of the mass transport phenomena during drying. The equilibrium moisture content of a food system is developed as a result of the interaction between the material and the environment. A standard static gravimetric technique was adopted to evaluate the moisture sorption characteristics of the model food gels. The high-starch systems displayed Type II isotherm characteristics, while the high-sugar systems presented Type III behaviour. Adequate quantitative evaluation of the sorption characteristics was realized on the basis of the Guggenheim-Anderson-de Boer model.