Glycerin is a trihydroxy sugar alcohol that is an intermediate in carbohydrate and lipid metabolism. It is used as a solvent, emollient, pharmaceutical agent, or sweetening agent. Glycerin is formerly known as Glycerol. It is a colorless, odorless, viscous liquid that is sweet-tasting and non-toxic. The glycerol backbone is found in all lipids known as triglycerides. It is widely used in the food industry as a sweetener and humectant and in pharmaceutical formulations. Glycerol has three hydroxyl groups that are responsible for its solubility in water and its hygroscopic nature. References: Eiras CE, Marques Jde A, Prado RM, Valero MV, Bonafé EG, Zawadzki F, Perotto D, Prado IN. Glycerine levels in the diets of crossbred bulls finished in feedlot: carcass characteristics and meat quality. Meat Sci. 2014 Feb;96(2 Pt A):930-6. doi: 10.1016/j.meatsci.2013.10.002. Epub 2013 Oct 5. PubMed PMID: 24211551.

纯度：≥98%

CAS：56-81-5