Main Functions as a Food Additive
- Humectant
- Plasticizing and softening agent
- Sweetener
- Solvent
- Bulking agent
- Anti-freezing/Anti-crystallizing agent
Common Applications in the Food Industry
Glycerin is a highly versatile ingredient used in a wide range of products:
- Beverages
- Confectionery
- Processed fruits
- Processed meats
- Bakery and pastry
- Dairy products and ice cream
- Low-calorie/Sugar-free foods
For more information, download the technical data sheet
Glycerin (also known as glycerol or E422) is a simple polyol, a clear, colorless, odorless, and viscous liquid with a sweet taste.
It is widely used as a humectant, solvent, sweetener, plasticizer, and bulking agent, ensuring maximum purity for food, pharmaceutical, and personal care applications.
Properties of Glycerin
- Hygroscopic: Great capacity to absorb and retain moisture.
- Sweetness: Characteristic sweet taste.
- Water Soluble: Miscible in water and alcohol in all proportions.
- Non-Toxic: Considered safe for human consumption.
- Low Glycemic Index: Unlike sugars, it does not cause rapid spikes in blood sugar levels.
- Stability: It is chemically stable under normal processing and storage conditions.
- Source: It can be of vegetable origin (from vegetable oils such as soy or palm) or synthetic, which is relevant for consumers with specific dietary preferences (vegan, kosher, halal).
Regulatory Status and Safety Considerations
Glycerin is a widely studied food additive considered very safe for human consumption at the doses permitted by major regulatory authorities, including:
In general, glycerin is very well tolerated. Excessive consumption may have a laxative effect, similar to other polyols.
For more information, download the technical data sheet
