E422 – Glycerol
SweetenerDescription
Clear, colorless, odorless, viscous liquid with a sweet taste; humectant, solvent, plasticizer, emollient, and cryoprotectant
Notes
Glycerol, also known as glycerin or glycerine, is a clear, colorless, thick liquid with a naturally sweet taste. It can be produced in two main ways: as a natural byproduct when making soap from animal fats or plant oils (like coconut or palm oil), or synthetically from petroleum-derived propylene. The natural version is more commonly used in food production, where fats or oils are broken down through a process that releases glycerol along with fatty acids. In food, glycerol works primarily as a humectant, which means it attracts and holds onto moisture, keeping products from drying out. You'll find it in baked goods like cakes and cookies where it helps maintain softness, in candies and confections to prevent them from becoming hard and brittle, and in low-fat products where it can partially replace the moisture and texture that fat normally provides. It also serves as a solvent for food colors and flavors, helping them blend smoothly into products. Glycerol is considered safe for consumption and is widely accepted by food safety authorities worldwide. When derived from plant sources, it's suitable for vegetarians and vegans, and it meets the requirements of most religious dietary laws including halal and kosher. However, if you're following strict dietary guidelines, you may want to check with manufacturers about the source, as some glycerol might be derived from animal fats, though this is less common in modern food production.