The Following: Glycerin

Glycerin, also known as glycerol, is a simple sugar alcohol. It can be derived from plant oils, animal fats, or petroleum. It is produced commercially through chemical processes like saponification or transesterification of fats and oils, or through fermentation.

Glycerin is a humectant, meaning it helps retain moisture, which keeps foods from drying out. It also acts as a solvent for colors and flavors, and can add sweetness. It is commonly found in baked goods, confectionery, and frostings.

Glycerin is Generally Recognized As Safe (GRAS) by the FDA for use in food. It is metabolized by the body differently than sugar and provides fewer calories. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) have evaluated glycerin, and JECFA has established an acceptable daily intake. It is not known to be associated with significant health concerns at typical consumption levels.