Less Than 2% - Vegetable Glycerine

Vegetable glycerine, also known as glycerol, is a clear, colorless, odorless, and viscous liquid. It is a sugar alcohol that can be derived from plant oils (like soy, coconut, or palm oil) or animal fats. It is produced through a process called saponification or transesterification.

Manufacturers add vegetable glycerine to foods as a humectant (to retain moisture), a solvent for flavors and colors, a sweetener, and a preservative. It helps prevent foods from drying out and contributes to a smooth texture. It is commonly found in candies, baked goods, frostings, and some beverages.

Vegetable glycerine is generally recognized as safe (GRAS) by the FDA for use in food. It is metabolized by the body differently than sugar and does not significantly raise blood sugar levels. International bodies like JECFA and EFSA have evaluated glycerol, and it is permitted for use in many countries. At typical dietary levels, it is not associated with adverse health effects.