Vegetable Glycerol

Vegetable glycerol, also known as glycerol or glycerine, is a clear, colourless, odourless, viscous liquid. It is a simple polyol compound, often produced from plant-based oils and fats, such as palm or soy oil, through a process called hydrolysis. It can also be produced synthetically from petroleum-based sources.

Vegetable glycerol is used in food as a humectant, solvent, and sweetener. It helps to retain moisture in foods, preventing them from drying out, and can also help to dissolve flavours and colours. It is commonly found in baked goods, confectionery, and low-fat products.

Vegetable glycerol is authorised as a food additive in Great Britain and is listed in the Register of Food Additive Authorisations. It has been evaluated by EFSA, which has established an acceptable daily intake (ADI) for glycerol. At typical consumption levels found in food, it is generally considered safe. Some studies suggest it may have a mild laxative effect if consumed in very large quantities, but this is not a concern at normal dietary intakes.