Glycerin

Glycerin, also known as glycerol, is a simple sugar alcohol. It is a colorless, odorless, and viscous liquid. It can be obtained from both animal fats and vegetable oils, or it can be made synthetically.

In foods, glycerin acts as a humectant, meaning it helps keep foods moist and prevents them from drying out. It also serves as a solvent, a sweetener, and a thickener. It is commonly found in baked goods, confectionery, and processed snack foods.

The U.S. Food and Drug Administration (FDA) considers glycerin to be Generally Recognized As Safe (GRAS) for use in food. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated glycerin and concluded that a numeric acceptable daily intake (ADI) was not specified, indicating very low toxicity. Similarly, the European Food Safety Authority (EFSA) re-evaluated glycerin and found no safety concerns, also concluding that no ADI was needed. At very high intake levels, glycerin can have a laxative effect.