Vegetable Glycerin: Plant-Derived Humectant & Low-Glycemic Sweetness

Vegetable glycerin (glycerol) is a **colorless, syrupy liquid** produced by hydrolyzing or trans-esterifying plant oils (often soybean, palm, coconut, rapeseed) then purifying the glycerol fraction. Technically a **sugar alcohol (polyol)**, it tastes mildly sweet, is hygroscopic (water-attracting) and soluble in water & alcohol.

| | Amount | |---|---| | Calories | ~86 kcal | | **Carbohydrate (polyol)** | 20 g | | Sugars | 0 g | | Fiber | 0 g | | Protein | 0 g | | Fat | 0 g | Energy density ~4.3 kcal/g (slightly > table sugar 4.0). **Glycemic index: very low** (minimal blood glucose rise in most people).

- **Low glycemic**: minimal immediate impact on blood sugar compared to sucrose. - **Humectant**: retains moisture → softer gluten-free or low-sugar baked goods, slows staling. - **Solvent & carrier** for herbal extracts, natural color/vanilla in homemade syrups. - Adds **mild sweetness + mouthfeel** allowing partial sucrose reduction. - Vegan & gluten-free; useful in keto/low-carb recipe formulation.

- **Caloric**: almost as energy dense as sugar; overuse can thwart weight goals. - Large single doses (≥ 1 g/kg body weight) may cause **bloating, diarrhea or laxative effect** due to osmotic action. - Can slightly raise **triglycerides** if heavily consumed (excess calories). - May derive from **palm oil**—environmental concerns if not sustainably sourced. - Sticky & hygroscopic: too much can produce **gummy texture** in baked goods.

- Replace **10–30% of sugar** in frostings or glazes to retain softness & sheen. - Add 1–2 tsp per loaf in gluten-free bread to **improve moisture retention**. - Base for homemade **vanilla, stevia or herbal glycerites** (alcohol-free extracts). - Prevents crystallization in **low-sugar ice creams or sorbets** (improves scoopability). - Mix a few drops into royal icing to keep it slightly pliable. - Blend with cocoa + sweetener for glossy chocolate sauce.

- Sweetness ≈ 0.65 × sucrose: increase amount cautiously; combine with **high-intensity sweeteners** (stevia, monk fruit) for balanced sweetness & bulk. - Start with **1 tsp (5 mL) per cup (240 mL) liquid** or per 120 g flour in baking tests. - Excess (>15% formula) can slow drying or cause tacky surfaces.

Store **tightly sealed**, cool & dark. Shelf life 18–24 months (USP/Food grade). Keep cap clean to avoid microbial contamination; high purity + low water activity resists spoilage.

Choose **glycerin sourced from certified sustainable palm or alternative oils** (coconut, rapeseed) or biodiesel by-product streams (upcycling). Buying from producers with RSPO or equivalent certifications supports reduced deforestation.

✔︎ Low glycemic, moisture-retaining sweetener ✔︎ Useful in GF, keto & reduced-sugar recipes ✖︎ Still caloric; excess causes GI upset & tackiness—dose modestly.