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glycérol

Glycérol, also known as glycerol or glycerin in English, is a simple polyol with the chemical formula C3H8O3 and the IUPAC name propane-1,2,3-triol. It is a colorless, odorless, viscous liquid with a sweet taste. Glycérol is highly hygroscopic and is miscible with water, ethanol, and many organic solvents. It has a high boiling point and degrades before it would boil, while its melting point is about -38°C, so it is a liquid at room temperature under normal conditions.

Chemically, glycérol contains three hydroxyl groups, making it a triol. This structure allows it to form esters

Production and occurrence: glycérol occurs naturally as the backbone of fats and oils and is released during

Applications: in the food industry it serves as a humectant, solvent, and sweetener (often listed as E422).

Safety and regulation: glycérol is widely regarded as safe for consumption in appropriate amounts. Excessive intake

with
fatty
acids
to
yield
mono-,
di-,
and
triacylglycerols,
the
latter
being
fats
and
oils.
Its
hydrogen-bonding
capacity
underpins
its
viscosity
and
hydrophilicity.
the
hydrolysis
or
saponification
of
lipids.
Commercially
it
is
produced
in
large
quantities
as
a
byproduct
of
biodiesel
production
via
transesterification
of
triglycerides,
and
from
fats
and
oils
through
processing.
Purified
glycérol
is
used
in
a
wide
range
of
applications,
including
food,
pharmaceutical,
and
cosmetic
products.
In
pharmaceuticals
and
cosmetics,
it
acts
as
a
solvent
and
stabilizer
and
as
a
humectant.
Industrial
uses
include
plasticizers
for
nitrocellulose
and
other
polymers,
antifreeze
formulations,
and
as
a
chemical
intermediate.
can
have
laxative
effects;
it
is
non-toxic
and
biodegradable,
with
standard
handling
precautions
in
industrial
settings.