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Glycerine

Description

Chemical Overview
Glycerine, also known as glycerol, is a colourless, odourless and viscous liquid with the chemical formula C₃H₈O₃. This simple polyol compound is characterised by three hydroxyl (-OH) groups, which contribute to its distinctive sweetness and hygroscopic (water-attracting) properties.

Sources and Production
Derived from natural sources, such as vegetable oils and animal fats, and through synthetic chemical processes, glycerine is widely used in various industries.

Food Industry
Glycerine is widely used in the food industry as its humectant properties help retain moisture in food products, preventing them from drying out. It also aids in preventing sugar crystallisation, resulting in smoother textures in candies and chocolates. Additionally, glycerine’s mild sweetness makes it a suitable sugar substitute, while its thickening and stabilising properties enhance the texture of sauces, syrups, and dressings. Overall, glycerine plays a crucial role in improving the quality, taste, and shelf life of various food products.

Industrial and Commercial Applications
In pharmaceuticals and cosmetics, it serves as a humectant, moisturizer, and solvent in products like creams, soaps, and toothpaste. Additionally, it is used in industrial applications, such as in antifreeze formulations, as a plasticizer in plastics, and in the production of explosives like nitroglycerin. Non-toxic and biodegradable, glycerine is highly valued for its versatility, safety, and compatibility with other substances.

Key Features

Glycerine, is a versatile compound with several key features that make it valuable in the food industry:

  • Humectant Properties: Glycerine is a humectant that attracts and retains moisture. This property helps to keep food products moist and prevents them from drying out, extending their shelf life.
  • Sweet Taste: Glycerine has a slightly sweet taste, making it a suitable sugar substitute, especially in low-calorie or sugar-free products.
  • Texture Enhancer: It can improve the texture of food products, making them smoother, creamier, or more viscous.
  • Stabiliser: Glycerine can help stabilise emulsions, preventing separation of ingredients in products like salad dressings and sauces.
  • Preservative: It can help inhibit the growth of bacteria and mould, extending the shelf life of food products.

Applications

  • Food Industry: Acts as a sweetener, humectant, and preservative (E422).
  • Cosmetics and Skincare: Commonly used as a moisturiser and emollient in lotions, soaps, and creams.
  • Pharmaceuticals: Used as a solvent, stabiliser, and base in medicines, cough syrups, and ointments.
  • Industrial Use: Found in antifreeze, plasticizers, and explosives (e.g., nitroglycerin) as well as used as a softening agent and a lubricant in textile manufacturing.
  • Biological Role: A backbone for triglycerides and a key intermediate in metabolism.

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