Glycerin’s non-toxic and versatile property makes it a perfect stabilizer and humectant for food and pharmaceutical formulations. Primarily, it serves as filler for syrups, jams, and cough medicines because of its viscosity. It is also added to cakes and pastries for patients on a non-sugar diet, and on vanilla extracts and other flavorings as enhancers.
Glycerin improves the texture of ice cream while minimizing the amount of sugar needed. Toothpaste base contains this alcohol to maintain smoothness, and is coated on cake icing to add sheen. Raisins in cereal are soaked in glycerin prior to packing to maintain chewiness.
Similarly, tobacco is treated with glycerin to prevent leaves from crumbling and becoming brittle during the drying process; cigar flavor is enhanced as well. Moreover, glycerin is also a source of lecithin, used as a fat emulsifier, and a supplier of tocopherol, or vitamin E.
No comments:
Post a Comment