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Glycerin, also known as glycerol, is a simple polyol compound. It is a colorless, odorless, viscous liquid that is sweet-tasting and non-toxic. Glycerin features a chemical structure with three hydroxyl (OH) groups, which are responsible for its solubility in water and its hygroscopic nature (attracting moisture from the air). Glycerin can be derived from both natural and synthetic sources. Naturally, it is obtained as a byproduct of soap manufacturing (saponification) and biodiesel production. These processes involve the hydrolysis of fats and oils, releasing glycerin. Synthetically, glycerin can be produced from propylene, a petroleum derivative. In the food industry, glycerin functions as a humectant (to retain moisture), solvent, and sweetener. It's commonly found in processed foods, baked goods, beverages, and as a carrier for food colorings and flavorings. Additionally, it can be used as a thickener or to add smoothness to certain food products.

المصادر

• FDA — مكونات الغذاء — https://www.fda.gov/food/food-ingredients-packaging (استُرجع 20 يوليو 2026)
• المفوضية الأوروبية — إضافات الغذاء — https://ec.europa.eu/food/food-safety/food-improvement-agents/additives_en (استُرجع 20 يوليو 2026)