Vegetable Glycerine

Vegetable glycerine, also known as glycerol, is a clear, colorless, odorless liquid. It is a sugar alcohol derived from plant oils, such as soybean or coconut oil, or animal fats. It is produced through a process called hydrolysis or transesterification.

Manufacturers add vegetable glycerine to foods as a humectant, solvent, and sweetener. It helps retain moisture, preventing foods from drying out. It is commonly found in baked goods, confectionery, and beverages.

Vegetable glycerine is generally recognized as safe (GRAS) by the FDA for use in food. It is metabolized differently than sugar and does not significantly raise blood sugar levels. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated glycerol and established an acceptable daily intake. Evidence does not suggest adverse health effects at typical consumption levels.