Glycerine

Glycerine, also known as glycerol, is a simple sugar alcohol. It can be obtained from animal fats or vegetable oils through a process called saponification, or it can be produced from petroleum or by fermentation.

In foods, glycerine acts as a humectant, meaning it helps keep foods moist and prevents them from drying out. It also serves as a solvent for flavors and colors, a sweetener, and a thickener, commonly found in baked goods, candies, and processed snacks.

Glycerine is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA). It is metabolized by the body in a similar way to carbohydrates. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated glycerine and determined that a numerical acceptable daily intake (ADI) is not specified, indicating very low toxicity. The European Food Safety Authority (EFSA) has also concluded it is safe for use as a food additive.