Glycerin, also known as glycerol, — is a clear, sweet, viscous liquid obtained from plant or animal fats, as well as synthetically.
It has long been used in the food, cosmetic, and pharmaceutical industries, but among chefs and advocates of low-carb diets, glycerin has become particularly popular as a universal moisturizer, texture stabilizer, and mild sweetener.
History and Origin
Glycerin was first isolated in the late 18th century during the saponification of fats. With the development of soap production and the subsequent emergence of oil hydrolysis, glycerin became available in large volumes and began to be actively used in cooking and food storage technologies.
Today, the majority of food-grade glycerin is produced from vegetable oils — coconut, palm, and soybean.
Nutritional Value
| Calories | ≈ 400 kcal per 100 ml |
| Proteins | 0 g |
| Fats | 0 g |
| Carbohydrates (conditional) | ≈ 100 g |
| Glycemic Index | 0 |
Although glycerin is not chemically a carbohydrate, it is listed in the carbohydrate section of food labeling. It practically does not cause a rise in blood sugar, making it a unique sweetener.
Beneficial Properties and Effects on the Body
- does not raise glucose and insulin levels;
- can be used by the body as a mild source of energy;
- serves as a precursor to glucose in gluconeogenesis, which is important in low-carb diets;
- has moisturizing properties — retains water in the food mass;
- can improve hydration and be used in sports nutrition.
How It Is Used in Recipes
Glycerin is valued for its ability to “retain moisture” and improve the texture of products. It makes baked goods softer, extends shelf life, and helps maintain the shape of desserts.
Where glycerin is used:
- keto desserts (bars, candies, chocolate);
- low-carb syrups;
- protein bars;
- homemade ice cream (prevents ice crystallization);
- confectionery glazes;
- chewing gum;
- sugar substitutes and flavored essences.
Advantages in Keto Recipes
- has a zero GI — does not disrupt ketosis;
- sweetness is mild, without a sharp taste;
- improves the viscosity of dough and creams;
- prevents desserts from drying out.
Safety and Limitations
- in large doses, it may cause a laxative effect;
- may cause slight discomfort in sensitive gastrointestinal tracts;
The recommended dosage is up to 5–15 g per day.
Conclusion
Glycerin — is a beneficial functional ingredient, perfectly suited for keto desserts and low-carb recipes. It does not affect blood sugar levels, improves the texture of products, extends freshness, and helps create soft, chewy, stable sweets.
It is important to maintain moderation and consider individual tolerance.
