Glycerine is obtained from various vegetable oils and fats by cleavage of the fat at 250 ° C and 50 bar according to organic regulation.
Characteristics and substances:
Glycerol (glycerol) is a trivalent alcohol with the systematic name 1, 2, 3 propanetriol and the molecular formula C3H8O3. It is a hygroscopic viscous liquid in a pure state, odorless and colorless and of sweet taste, whence the name glyceros = Greek for sweet derives.
The 99% represent the purity of the glycerin.
Glycerin from organic certified raw materials is permitted in organic foods as an additive (E422), with restrictions on use according to Regulation (EC) 2021/1165 Annex V, Part A, Section A1.
The maximum quantity restriction is set out in Regulation (EU) 1129/2011
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