Vegetable Glycerin

Vegetable glycerin is a clear, odorless, and sweet-tasting liquid. It is a sugar alcohol derived from plant oils, such as palm, soy, or coconut oil, through a process that separates the fatty acids from the glycerol.

Manufacturers add vegetable glycerin primarily as a humectant to keep foods moist and prevent them from drying out. It also acts as a solvent, thickener, and sweetener in products like baked goods, snack bars, and some confectionery.

The U.S. Food and Drug Administration (FDA) generally recognizes glycerin as safe (GRAS) for use in food. It is generally well-tolerated, though consuming very large amounts might lead to a laxative effect. Both the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) have evaluated glycerin and concluded it is safe for use as a food additive. JECFA did not set a numeric acceptable daily intake (ADI not specified), concluding that it is of low toxicity.