Allervibe
E422
Glycerol
A sweet-tasting sugar alcohol used to keep food moist and to carry flavourings and colours.
i Additive Details
| Is E422 Glycerol safe?
At high intakes glycerol draws water into the gut and can have a mild laxative effect; large single doses can also cause headache, thirst or nausea. It is not covered by the 'excessive consumption may produce laxative effects' warning that EU law requires for sorbitol, maltitol and other polyols. Because it can be made from animal fat, vegetarian, vegan, halal and kosher consumers may want to check the source with the manufacturer.
| Uses
Keeps soft-baked biscuits, cereal and protein bars, dried fruit, fondant and icings moist and pliable. It also dissolves and carries flavourings, colours and sweeteners, and lowers the freezing point of some frozen products. It has a mild sweetness of its own, which is why it turns up in sugar-reduced foods.
| Interactions
Used alongside sorbitol (E420) and other humectants to control moisture. Glycerol is also the backbone of many fat-derived emulsifiers, including mono- and diglycerides (E471), DATEM (E472e) and PGPR (E476).
| Origin
Made by splitting fats and oils, as a co-product of soap and biodiesel manufacture, by fermentation of sugars, or synthetically from propylene. The fat may be plant (palm, coconut, rapeseed) or animal (tallow), and labels almost never say which was used.
| Daily Intake
JECFA assigns glycerol an 'ADI not specified'. EFSA's re-evaluation found no safety concern at reported use levels; the practical limit is the digestive discomfort that follows a large dose rather than a toxicological one.
Information is sourced from public regulatory bodies (EFSA, FDA, WHO) and is for reference only. Always read the package and consult a healthcare professional for medical advice.
Related additives
- E401 Sodium alginate The sodium salt of alginic acid, extracted from brown seaweed and used to thicken and gel foods.
- E406 Agar A gelling polysaccharide extracted from red seaweed, used to set jellies, desserts and confectionery.
- E418 Gellan gum A polysaccharide made by bacterial fermentation, used as a gelling agent and stabiliser.
- E460 Powdered cellulose Purified plant fibre, used as a bulking agent, anti-caking agent and thickener.
- E476 Polyglycerol polyricinoleate An emulsifier made from castor oil that thins melted chocolate so it flows and moulds evenly.
- E481 Sodium stearoyl-2-lactylate An emulsifier and dough strengthener made by combining stearic acid with lactic acid.
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