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Stichting Food-Info> E-numbers > E400-500

E422: Glycerol

A natural carbohydrate alcohol, which is one of the components of all fats. It is also present in low concentrations in blood. It is commercially produced either synthetically from propene, or by bacterial fermentation of sugars; it is not produced from fat.

Function & characteristics:
Low-calorie sweetener, humectant (helps keep food moist), etc.

Bakery and confectionery products.

Acceptable Daily Intake:
Not specified.

Side effects:
Glycerol is absorbed and metabolised as glucose (by the body) into fats.

Dietary restrictions:
Glycerol can be used by all religious groups, vegans and vegetarians. The term carbohydrate alcohol is a chemical definition; glycerol does not contain alcohol (ethanol). is an initiative of Stichting Food-Info, The Netherlands

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