The Forktionary Angle
"The silent workhorse of the kitchen, keeping everything from cakes moist to candies smooth."
Definition
A colorless, odorless, viscous liquid used as a humectant, solvent, and sweetener in food, pharmaceuticals, and cosmetics.
Boiling Point
290°C (554°F)
Calorific Value
4.3 kcal/gram
E-Number (EU)
E422
Flavor Profile
The primary flavor notes for Glycerin are:
Sweet (mildly)
neutral
viscous texture
Chef’s Secret
A tiny amount (1/2 tsp per cup of sugar) of glycerin added to royal icing prevents it from becoming rock-hard, making it easier to cut and eat.
Best Substitutes
Corn Syrup
for moisture/sweetness, but stickier
Ratio 1:1
Honey
for moisture, stronger flavor
Ratio 1:1
Sorbitol
but different properties
Ratio 1:1
Buying Guide
Look for "food-grade" or "vegetable glycerin" for culinary use.