Processed

Glycerol

Glycerol (glycerin) is a clear, sweet, viscous polyol used as a humectant to hold moisture in cakes, bars, fondants, and dried fruit preparations, and as a solvent for flavours and colours. Food grades come from fat splitting or as a by-product of biodiesel and soap manufacture, then refined to high purity. It tastes mildly sweet and feels silky on the tongue, lowering water activity so products stay soft longer without tasting wet. Too much makes textures sticky or gummy and can suppress sweetness balance. Heat-stable for most baking; mixes readily with water and alcohol. Not a fat substitute by volume—recipes that rely on its humectancy are written around its specific gravity and sweetness.

Also known as: E422, Glycerol (E422), Glycerin, Glycerine, Guriserin