Difference between revisions of "Glycerol"
(New page: '''Glycerol''', or glycerin, is a clear, colourless, viscous, sweet-tasting liquid organic compound of the alcohol family, chemical formula HOCH2CHOHCH2OH. With three hydroxyl groups, ...) |
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| − | '''Glycerol''', or glycerin, is a clear, colourless, viscous, sweet-tasting liquid organic compound of the alcohol family | + | '''Glycerol''' (HOCH<sub>2</sub>CH(OH)CH<sub>2</sub>OH or C<sub>3</sub>H<sub>8</sub>O<sub>3</sub>), or glycerin, is a clear, colourless, viscous, sweet-tasting liquid [[organic]] compound of the [[alcohol|alcohol family]]. With three [[hydroxyl]] groups, it can form three types of [[ester]]s ([[monoglyceride]]s, [[diglyceride]]s, and [[triglyceride]]s). Mono- and [[diglyceride]]s are common food additives. Fats and oils are [[triglyceride]]s; their processing into [[soap]] was the chief source of glycerol until the mid-20th century, when industrial synthesis took over. It is classified as a [[sugar alcohol]]. |
| − | Glycerol has thousands of uses, including as an emulsifier, softening agent, plasticizer, and stabilizer in baked goods, ice cream, and tobacco; in skin lotions, mouthwashes, and cough medicines; as a protective medium for freezing [[red blood cell]]s, [[sperm]], [[cornea]]s, and other tissues; in printing inks and in the gums and resins in paints and coatings; in antifreeze mixtures; as a nutrient in [[fermentation]]; and as a raw material for [[nitroglycerin]]. | + | Glycerol has thousands of uses, including as an [[emulsifier|emulsion]], softening agent, plasticizer, and stabilizer in baked goods, [[ice cream]], and [[tobacco]]; in skin lotions, mouthwashes, and cough medicines; as a protective medium for [[freezing]] [[red blood cell]]s, [[sperm]], [[cornea]]s, and other tissues; in printing inks and in the gums and resins in paints and coatings; in antifreeze mixtures; as a nutrient in [[fermentation]]; and as a raw material for [[nitroglycerin]]. |
| − | [[Category:Chemistry]] | + | ==See also== |
| + | *[[Sorbitol]] | ||
| + | *[[Xylitol]] | ||
| + | |||
| + | [[Category:Organic Chemistry]] | ||
| + | [[Category:Chemical Compounds]] | ||
| + | [[Category:Sweeteners]] | ||
Latest revision as of 21:11, June 8, 2018
Glycerol (HOCH2CH(OH)CH2OH or C3H8O3), or glycerin, is a clear, colourless, viscous, sweet-tasting liquid organic compound of the alcohol family. With three hydroxyl groups, it can form three types of esters (monoglycerides, diglycerides, and triglycerides). Mono- and diglycerides are common food additives. Fats and oils are triglycerides; their processing into soap was the chief source of glycerol until the mid-20th century, when industrial synthesis took over. It is classified as a sugar alcohol.
Glycerol has thousands of uses, including as an emulsion, softening agent, plasticizer, and stabilizer in baked goods, ice cream, and tobacco; in skin lotions, mouthwashes, and cough medicines; as a protective medium for freezing red blood cells, sperm, corneas, and other tissues; in printing inks and in the gums and resins in paints and coatings; in antifreeze mixtures; as a nutrient in fermentation; and as a raw material for nitroglycerin.