Editing Glycerol (section)

===Food industry===
In food and beverages, glycerol serves as a [[humectant]], [[solvent]], and [[sweetener]], and may help [[Food preservative|preserve foods]]. It is also used as filler in commercially prepared [[low-fat]] foods (e.g., [[cookie]]s), and as a [[thickening agent]] in [[liqueur]]s. Glycerol and water are used to preserve certain types of plant leaves.<ref>{{cite journal |url= https://extension.umd.edu//sites/extension.umd.edu/files/_images/programs/hgic/Publications/non_HGIC_FS/FS556.pdf |title= Preserving flowers and leaves |last= Gouin |first= Francis R. |year= 1994 |journal= Maryland Cooperative Extension Fact Sheet |volume= 556 |pages= 1–6 |access-date= 20 January 2018 |archive-date= 21 January 2018 |archive-url= https://web.archive.org/web/20180121072119/https://extension.umd.edu//sites/extension.umd.edu/files/_images/programs/hgic/Publications/non_HGIC_FS/FS556.pdf |url-status= live }}</ref><!--<ref>{{cite web |title= Preserving flowers and decorative foliages with glycerin and dye |author= Stevens, Alan |url= https://www.ksre.ksu.edu/library/hort2/mf2446.pdf }}{{dead link |date=October 2017 |bot=InternetArchiveBot |fix-attempted=yes }}</ref>--> As a [[sugar substitute]], it has approximately 27 [[Food energy|kilocalories]] per [[teaspoon]] (sugar has 20) and is 60% as [[Sweetness|sweet]] as [[sucrose]].{{Citation needed|date=May 2025}} It does not feed the [[bacteria]] that form [[dental plaque]] and cause [[dental cavities]].{{citation needed |date=October 2016}} As a [[food additive]], glycerol is labeled as [[E number]] E422. It is added to [[Icing (food)|icing]] (frosting) to prevent it from setting too hard.

As used in foods, glycerol is categorized by the U.S. [[Academy of Nutrition and Dietetics]] as a [[carbohydrate]]. The U.S. [[Food and Drug Administration]] (FDA) carbohydrate designation includes all caloric [[macronutrient]]s excluding protein and fat. Glycerol has a caloric density similar to table sugar, but a lower [[glycemic index]] and different [[metabolic pathway]] within the body.

It is also recommended as an additive when polyol sweeteners such as [[erythritol]] and [[xylitol]] are used, as its heating effect in the mouth will counteract these sweeteners' cooling effect.<ref>{{cite web |title= Functional Food Design Rules |author= Nikolov, Ivan |date= 20 April 2014 |url= https://www.ivannikolov.com/functional-food-design-rules-part-2/ |access-date= 21 February 2022 |archive-date= 30 April 2021 |archive-url= https://web.archive.org/web/20210430030741/https://ivannikolov.com/functional-food-design-rules-part-2/ |url-status= live }}</ref>