Define Glycerin

Glycerin is a versatile, naturally occurring substance with applications in science, food, health and personal care. Glycerin attracts water (it is hygroscopic) and dissolves well in water.

Characteristics

Glycerin is the common name for glycerol. It is a non-toxic, sweet-tasting, thick (viscous), clear liquid with no odor. An alternative spelling is glycerine. It melts at 64.4 F and boils at 554 F. Its chemical formula is C3H5(OH)3.

Manufacture

Glycerin is a byproduct of soap made from animal fats and also of biodiesel production. A vegetarian version is produced from vegetable oil.

Biology

In the body, glycerin and fatty acids are released when stored fat is used. The liver can convert it to glucose for energy. Glycerin is classified as a carbohydrate.

Science

In chemistry, glycerin is used in organic synthesis where products are grown using naturally occurring ingredients. It is used to prevent damage to frozen samples such as bacteria and in solvents that will be stored at freezing temperatures.

Consumer Uses

Glycerin is used in foods such as low-fat cookies. It has applications as a sweetener, preservative (desiccant) and emulsifier. It is used in the manufacture of many products including solid foams, nitroglycerin, cough syrup, laxatives and personal care products like toothpaste and lotion.

References

• Definition of Glycerin (Glycerol)
• Glycerol: A Jack of All Trades
• Nitroglycerin in Angina

Photo Credit

Image by Flickr.com, courtesy of Debbie