Glycerin

The Uses of Glycerin

Glycerin (Glycerol) is a polyol (polyhydric alcohol) that functions as a humectant, crystallization modifier, and plasticizer. it is a bit- tersweet liquid which has a high solubility of 71 g/100 g of water at 25°c. it is 75% as sweet as sugar. it is a fair oil solvent and has a medium to high hygroscopicity. it is used to maintain a certain moisture content to prevent the drying-out of foods; at 10–15% in raisins, it keeps them from drying out and prevents their moisture from migrating into cereal. it is used in confections to maintain the initial level of crystallization of the soft sugar. in reduced-fat frozen desserts, it helps prevent ice crystal formation. it also functions as a flavor solvent. applications include marshmallows, candy, and baked goods.

Biological Functions

The primary use of anhydrous glycerin (Ophthalgan) is as an osmotic agent that is applied topically to reduce corneal edema. Orally administered glycerin (Glycerol, Osmoglyn) is used to reduce intraocular pressure and vitreous volume before ocular surgery.

Veterinary Drugs and Treatments

Oral glycerin is used primarily for the short-term reduction of IOP in small animals with acute glaucoma. It may also be considered for use to reduce increased CSF pressure.
The IOP-lowering effect of glycerin may be more variable than with mannitol, but since it may be given orally, it may be more advantageous to use in certain cases.