Glycerin is classified as a type of carbohydrate called a sugar alcohol, or polyol. Glycerin is another name for glycerol, the three-carbon backbone of a triglyceride. It is formed naturally through the alcoholic fermentation of sugars; however, most of the glycerin we consume is produced from the hydrolysis of fats and oils, and in lesser quantities through the fermentation of yeast, sugar or starch. Glycerin is used as an ingredient in a variety of food and beverage products to help retain moisture, prevent sugar crystallization, and add bulk, smoothness, softness, sweetness and texture.
