Glycerol
Glycerol is derived from various vegetable oils and fats by hydrolysis. Glycerol was discovered in 1779 by the Swedish pharmacist and chemist Scheele. Its sweet taste and viscosity give it its name, which comes from the Greek glykys (sweet) and the Latin cera (wax).
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Hygroscopic
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Slightly antimicrobial
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Preservative effect
This product has the following features:
- Hygroscopic properties
- Slightly antimicrobial
Foods
- Glycerol is used to extract natural substances and to sweeten beverages.
Cosmetics
- Thanks to its strong hygroscopic properties, it has a moisturising effect.
- Stabilises the skin`s barrier function and improves its elasticity
- Frequently used in skin-care products such as hand creams and lotions
- Has a preservative effect
Healthcare
- Used as a laxative in rectal suppository form
- In a chemically modified form, Glycerol is used as a drug, for example to treat cardiovascular disease.
- Used as a plasticiser in the production of tablets
- Used as a solvent for the parenteral nutrition
Animal nutrition & care
- Glycerol is suitable as a feed supplement for ruminants, pigs and chickens.
