Chef at 16:56, 5 March 2016

2016-03-05T16:56:12Z

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{{#seo:
|title=Glycerol: Information on this chemical used in cooking
|titlemode=replace
|keywords=#glycerol #tablesugar #beverages #otherthickeningagents #liqueurs
|hashtagrev=12032020
|description=Glycerol (glycerin or glycerine) is a colourless, odourless, viscous liquid that can be used in cookery
}}


[[Image:GlycerolGlycerin.jpg|thumb|220px|right|Glycerol (''or Glycerin/ Glycerine '')|alt=Glycerol,Glycerin,Glycerene]]
==What is glycerol?==
'''Glycerol''' is a chemical compound also commonly called '''glycerin''' or '''glycerine'''. It is a colourless, odorless, viscous liquid that is widely used in pharmaceutical formulations. Glycerol is sweet-tasting and of low toxicity.

In foods and [[beverages]], glycerol serves as a humectant, solvent and sweetener, and may help preserve foods. It is also used as filler in commercially prepared low-fat foods (e.g., cookies), and as a thickening agent in [[liqueurs]]. Glycerol also serves as a way, along with water, to preserve certain types of leaves. Glycerol is also used as a [[sugar]] substitute. In this regard, it has approximately 27 calories per teaspoon and is 60% as sweet as sucrose. Although it has about the same food energy as [[table sugar]], it does not raise blood sugar levels, nor does it feed the bacteria that form plaques and cause dental cavities.

As a food additive, glycerol is also known as E number E422.
==See also==
* [[Other thickening agents]]

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[[Category:Ingredients]]

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Glycerol - Revision history

Chef at 16:56, 5 March 2016