Glycerine, or Glycerol, is an important molecular ingredient in food. Glycerol is chemically an alcohol. Glycerols are linked to fatty acids, the main constituents of fats. A simple fat are esters of glycerol (glycerine) with three molecules of fatty acid, i.e. triglycerides.
Glycerine is the name given to glycerol generally in food. Glycerine (i.e glycerol) is a colourless, odourless, viscous liquid, with a sweet taste. Glycerine is made from fats by saponification. Glycerine is used as solvent for flavours as a humectant to keep foods moist and in cake batters to improve texture and slow down the staling process.
- Bender, D.A. (2005) Oxford Dictionary of Food and Nutrition, Oxford University Press. ISBN 0198609612.