FlavScents AInsights Entry for Glycerine (CAS: 56-81-5)

1. Identity & Chemical Information

• Common Name(s): Glycerine, Glycerol
• IUPAC Name: Propane-1,2,3-triol
• CAS Number: 56-81-5
• FEMA Number: 2525
• Other Identifiers: EINECS 200-289-5, HSDB 509
• Molecular Formula: C3H8O3
• Molecular Weight: 92.09 g/mol
• Functional Groups and Structure–Odor Relevance: Glycerine is a simple polyol compound. Its structure consists of three hydroxyl groups, which contribute to its hygroscopic nature and its role as a humectant. It is odorless, which makes it versatile in formulations where scent neutrality is desired.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Glycerine is characterized by its sweet taste, which is approximately 60% as sweet as sucrose. It is odorless, making it an ideal ingredient in formulations where the addition of scent is not desired. Its sensory role is primarily as a sweetener and texture enhancer, providing a smooth mouthfeel in food products. The taste threshold for glycerine is relatively low, allowing it to impart sweetness without overpowering other flavors.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Glycerine naturally occurs in triglycerides, which are found in animal fats and vegetable oils. It is released during the saponification or transesterification processes used in soap and biodiesel production. Glycerine can also be produced via fermentation of sugars. Its presence in natural fats and oils qualifies it for use in products labeled as containing "natural flavors."

Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs

4. Use in Flavors

Glycerine is used across various flavor categories, including beverages, dairy, and confectionery, primarily as a sweetener and humectant. It helps maintain moisture and improve texture in food products. Typical use levels in finished food products range from 500 to 2000 ppm, with higher concentrations used in specific applications like low-calorie foods. Glycerine is stable under normal processing conditions, but care should be taken to avoid excessive heat, which can lead to degradation.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, glycerine is used as a solvent and humectant. It is found in personal care products, such as lotions and creams, where it helps retain moisture. Glycerine does not contribute to the fragrance profile itself but supports the stability and longevity of the fragrance. It is typically used in concentrations ranging from 1% to 5% in formulations.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Glycerine is generally recognized as safe (GRAS) by the FDA for use in food and cosmetics. FEMA also lists it as GRAS.
• European Union: Approved under Regulation (EC) No 1334/2008 as a food additive and flavoring agent.
• United Kingdom: Follows EU regulations post-Brexit with no significant divergence reported.
• Asia: Widely accepted in Japan and China as a food additive and cosmetic ingredient.
• Latin America: Recognized under MERCOSUR regulations for similar uses as in the US and EU.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Glycerine is considered safe for oral, dermal, and inhalation exposure. The acceptable daily intake (ADI) is not specified due to its low toxicity. It is non-irritating and non-sensitizing to the skin, making it suitable for use in cosmetics. Inhalation exposure is generally safe, but occupational settings should ensure adequate ventilation to prevent respiratory discomfort.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Glycerine is valued for its multifunctionality as a sweetener, humectant, and solvent. It synergizes well with other polyols and sugars, enhancing sweetness and texture. Formulators should be cautious of its hygroscopic nature, which can affect product stability in high-humidity environments. It is often underutilized in low-calorie formulations where its sweetness and mouthfeel can be advantageous.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on glycerine is well-established, with extensive documentation supporting its safety and efficacy in both flavor and fragrance applications. Industry practices are consistent with regulatory guidelines, though specific ppm ranges in niche applications may vary. No significant data gaps or regulatory ambiguities are noted.

Citation hooks: FlavScents

QA Check

• All required sections 1–9 are present
• "Citation hooks:" line is present under each section
• Flavor section includes ppm ranges
• Toxicology section covers oral, dermal, inhalation
• Regulatory section mentions US, EU, UK, Asia, Latin America
• If complex natural material: includes section 5a (not applicable here)

About FlavScents AInsights (Disclosure)
FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.

Generated 2026-02-13 14:04:05 GMT (p2)