glycerin
Basic Information
| Field | Content |
|---|---|
| Chinese name | glycerin |
| English name | glycerin |
| INS/E number | INS 422 |
| Functional class | Humectant, Thickener |
| Year adopted | 1969 |
| Approved by | Australia/New Zealand (FSANZ), European Union (EFSA) |
What is it?
Glycerin (glycerol) is a polyol naturally present in fats and also obtained from fat hydrolysis or petrochemical synthesis; it is mainly used as a humectant, solvent and bodying agent.
Source
Industrial：油脂水解制皂副产，或丙烯氧化合成
Why is it used?
- Acts as a humectant retaining moisture and softness
- Serves as a solvent for flavours and colours
- Adds body and mouthfeel to liqueurs and syrups
- Forms part of sweetener blends (low sweetness)
Common Foods
- Confectionery and coatings
- Bakery products
- Liqueurs
- Syrups
- Meat products
Safety
To be added.
Usage Standard
China：GB 2760《食品安全国家标准 食品添加剂使用标准》
International：
- EU Regulation 1333/2008 Annex II (E 422)
- FDA 21 CFR 184.1662 (glycerin)
- Codex GSFA (INS 422)
- FSANZ Food Standards Code (422)
In a nutshell
Glycerin is a metabolisable humectant and solvent, safe and widely used across food categories.
Consumer Advice
Glycerol (glycerin) is a colorless, odorless liquid used as a humectant, thickener and solvent. It keeps cakes and candies moist and soft and acts as a carrier and sweetener in drinks. Food-grade glycerin usually comes from vegetable oils or is synthetic, though a small share may come from animal fat; most consumers can use it with confidence, but strict vegans who want to be sure may ask the manufacturer about the source. It is generally recognized as safe at normal levels.
Dietary Restrictions
- Vegan: ✅
- Halal: ✅
- Kosher: ✅
Allergens
✅ Free from common allergens
Disclaimer
The information provided here is for discussion and educational purposes only. It is not medical advice or an evaluation/rating of any product or ingredient. This information may not apply to you; before using or taking any action, you should contact the manufacturer, vendor, medical, dietary, fitness, or other professionals. If you use any information provided here, you do so at your own risk.