Lena Savoie
Glycerol, also known as glycerine, is a clear, colourless, viscous, and sweet-tasting liquid. It is a natural compound belonging to the alcohol family of organic compounds. It has various uses, including in food, cosmetics, pharmaceuticals, and industrial applications. The molecule of glycerol alcohol is composed of three carbon atoms and three hydroxyl groups, giving it the chemical formula C3H8O3 or HOCH2CHOHCH2OH. It is soluble in water and has a boiling point of 290°C and a freezing point of 17°C.
| Characteristics | Values |
|---|---|
| Molecular Formula | HOCH2CHOHCH2OH, C3H8O3, 1,2,3-propanetriol |
| IUPAC Name | 1, 2, 3 – Propanetriol |
| State | Liquid at room temperature |
| Colour | Clear, colourless |
| Taste | Sweet |
| Viscosity | Viscous |
| Solubility | Miscible with water and alcohol |
| Boiling Point | 290°C |
| Freezing/Melting Point | 17°C |
| Density | 1.26 (specific gravity) |
| Toxicity | Low |
| Odour | Odourless |
| Preserving Agent | Yes |
| Bacteriostatic | Yes |
| Hygroscopic | Yes |
| Humectant | Yes |
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What You'll Learn
Glycerol's molecular formula
Glycerol, also known as glycerine or glycerin, is a simple triol compound with the molecular formula C3H8O3 or HOCH2CHOHCH2OH. It is a colourless, odourless, sweet-tasting, and viscous liquid.
The name glycerine was introduced in 1811 by French chemist Michel-Eugène Chevreul, although the substance was first isolated in 1783 by German-Swedish chemist Carl Wilhelm Scheele, who described it as the "sweet principle of fat". The word "glycerine" refers to commercial preparations of less than 100% purity, typically 95% glycerol. Glycerol, on the other hand, is the chemically correct name for the pure substance.
Glycerol is a member of the alcohol family of organic compounds, specifically a trihydric alcohol, as it has three hydroxyl (OH) groups. This functional group of alcohols allows glycerol to form strong hydrogen bonds with water molecules and makes it miscible with water and hygroscopic in nature.
Glycerol is generally obtained from plant and animal sources, such as soybeans, palm, and animal-derived tallow, where it occurs in triglycerides, esters of glycerol with long-chain carboxylic acids. It can also be produced through the industrial synthesis of propylene or sugar, as well as petrochemical processes from propene and fermentation.
Glycerol has a wide range of applications across various industries, including food, pharmaceuticals, cosmetics, and energy. It is used as a sweetener, a solvent, an emulsifier, a softening agent, a preservative, and a component of bio-ink in bioprinting. Glycerol is also utilised in the production of gums, resins, protective coatings, and biodiesel.
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Glycerol's uses in food
Glycerol, also known as glycerine or glycerin, is a clear, colourless, viscous, and sweet-tasting liquid belonging to the alcohol family of organic compounds. It has a variety of uses in the food industry, including:
Humectant and Moisturizer
Glycerol is a humectant, which means it helps retain moisture in food products. This is particularly useful in baked goods, where glycerol can be used as a softening agent, and in frozen foods, where it prevents ice crystals from forming. For example, glycerol is added to low-fat frozen yogurt, ice cream, and other desserts to maintain their texture and smoothness.
Solvent and Sweetener
Glycerol serves as a solvent, helping oil and water-based ingredients mix, and as a sweetener, adding sweetness and texture to the final product. It is often used as an "alcohol-free" alternative to ethanol in preparing herbal extractions and tinctures. As a sugar substitute, it has approximately 27 kilocalories per teaspoon, which is higher than sugar, but it is also less sweet and does not contribute to dental cavities.
Filler and Thickening Agent
Glycerol is used as a filler in commercially prepared low-fat foods, such as cookies, and as a thickening agent in liqueurs and syrups. It helps add bulk and improve the smoothness of the final product. It is also added to icing to prevent it from setting too hard.
Preservative
Glycerol has preservative properties and can be used to extend the shelf life of food products. It is often used in plant leaves and has been shown to be effective in preventing the inversion or reduction-oxidation of botanical extracts over several years.
Food Additive
Glycerol is commonly used as a food additive, labelled as E number E422. It is added to various food products, including nutrition and energy bars, soft candies, chewing gum, condiments, diet foods, dried fruits and vegetables. It is also naturally found in some fermented foods and beverages, such as beer, honey, vinegar, and wine.
It is important to note that while glycerol is generally safe for consumption, excessive intake, especially by children, can lead to intoxication and mild side effects such as headaches, nausea, and loss of consciousness.
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Glycerol's medical applications
Glycerol, also known as glycerine, is a clear, colourless, viscous, and sweet-tasting liquid belonging to the alcohol family of organic compounds. It has a wide range of medical applications due to its chemical properties.
Medical Applications
Preservative
One of the critical medical applications of glycerol is as a preservative. It is used to preserve donor cornea, red blood cells, and other living tissues prior to freezing. This is because glycerol acts as a cryoprotectant, reducing damage by ice crystals to frozen solutions.
Skin Disorders
Glycerol is also used topically to treat skin disorders such as ichthyosis and xerosis. When applied to the skin, glycerol helps to reduce symptoms like itching and scales. It is often found in skincare products, shaving creams, and hair care products.
Laxative
Glycerol is a well-known laxative with an osmotic dehydrating effect. It is used to treat constipation by attracting water into the gut, softening stools, and promoting evacuation. It can be administered rectally as a suppository or enema.
Pharmaceutical Formulations
Glycerol is used in various pharmaceutical formulations as a solvent, tablet holding agent, and humectant. It improves smoothness, provides lubrication, and helps deliver active ingredients. It is commonly found in cough syrups, elixirs, expectorants, mouthwashes, and drug solvents.
Eardrops
Glycerol is also used in eardrops to treat ear infections and reduce the risk of deafness associated with bacterial meningitis.
Bioprinting
Additionally, glycerol is used in the field of bioprinting as a component of bio-ink formulations. It adds viscosity to the bio-ink, enabling the printing of complex biological structures.
Glycerol has a long history of safe use in various industrial and medical applications. Its versatility and low risk to health make it a valuable ingredient in many consumer products and medical treatments.
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Glycerol's chemical composition
Glycerol, also known as glycerine, is a clear, colourless, viscous, sweet-tasting liquid belonging to the alcohol family of organic compounds. Its chemical or molecular formula is HOCH2CHOHCH2OH.
Glycerol is a simple triol compound. It is generally obtained from plant and animal sources, such as soybeans, palm, and animal-derived tallow, where it occurs in triglycerides, esters of glycerol with long-chain carboxylic acids. The hydrolysis, saponification, or transesterification of these triglycerides produces glycerol as well as fatty acid derivatives.
Glycerol is bacteriostatic in its action. It is a stable preserving agent for botanical extracts that, when utilized in proper concentrations in an extraction solvent base, does not allow inverting or reduction-oxidation of a finished extract's constituents, even over several years. Glycerol is also used as an "alcohol-free" alternative to ethanol as a solvent in preparing herbal extractions.
Glycerol has a high boiling point of 290 °C. High-purity glycerol (greater than 99.5%) is obtained by multi-step distillation; a vacuum chamber is necessary due to its high boiling point. Glycerol can be synthesized by various routes, and it is a precursor to nitroglycerine.
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Glycerol's discovery
Glycerol, also known as glycerine, was discovered in 1779 by the German-Swedish chemist Carl Wilhelm Scheele (1742-1786). Scheele first isolated glycerol by washing it out of a heated mixture of lead oxide (PbO) and olive oil. In 1783, he published an article titled "Findings concerning a particular sweet substance in expressed oils and fatty substances", in which he described glycerol as the "sweet principle of fat".
The name "glycerine" was later coined around 1811 by French chemist Michel Eugène Chevreul, who named the substance after its sweet taste ("glycos" means "sweet" in Greek). However, the term "glycerol" itself was not introduced until 1872, when it was first used by French chemist Charles Friedel.
Glycerol is a simple triol compound, meaning it contains three hydroxyl or alcohol groups. It is a clear, colorless, odorless, sweet-tasting liquid that is viscous at room temperature. Glycerol occurs naturally in all animal and plant cells and can be obtained from plant and animal sources, including soybeans, palm, and animal-derived tallow.
Today, glycerol has numerous industrial applications, including its use in the production of resins, detergents, plastics, cosmetics, personal care products, and pharmaceuticals. It is also used as a humectant in food and cosmetics, as it has the ability to retain moisture and prevent drying or freezing.
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Frequently asked questions
Glycerol, also known as glycerine, is a clear, colourless, viscous, and sweet-tasting liquid that belongs to the alcohol family of organic compounds.
The chemical formula for glycerol is C3H8O3 or HOCH2CHOHCH2OH.
Glycerol is made from plant and animal sources, including soybeans, palm, and animal-derived tallow. It is also produced as a byproduct of soap-making and the production of biofuels from vegetable oils.
