Ethylalcohol

Ethanol, also known as ethyl alcohol, is a clear, colorless liquid with a distinct odor. It is produced through the fermentation of sugars by yeast, a process used for centuries to make alcoholic beverages. It can also be synthesized from petroleum products.

Ethanol is used as a solvent for flavors and colors, and as a preservative in some food products. It can also act as a leavening agent in baked goods. It is found in a variety of foods, including baked goods, ice cream, and confectionery.

Ethanol is generally recognized as safe (GRAS) by the FDA for use as a food ingredient. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated ethanol and established acceptable daily intake levels. While ethanol is the intoxicating ingredient in alcoholic beverages, its presence in food is typically in much smaller amounts and is not associated with the same health risks.