Glycerin 99.5% (Food Grade) · Humectant, Solvent & Texture Stabiliser for Bakery, Confectionery & Beverages

Key characteristics

• Chemical name: Glycerol (glycerin), a trihydric alcohol used as a food ingredient and formulation aid.
• Functional role: Humectant, solvent, plasticiser and texture modifier.
• Typical appearance: Clear, colourless, viscous liquid with mild sweet taste and low odour.
• Solubility:
  • Miscible with water and alcohols,
  • Compatible with many flavour systems, extracts and sweetener blends.
• Functional effects in foods:
  • Moisture retention: supports softness and reduces drying in bakery and snack systems,
  • Texture control: helps prevent crystallisation and brittleness in confectionery and fillings,
  • Stability: supports freeze–thaw tolerance and mouthfeel in frozen and chilled systems.
• Sourcing considerations:
  • Available from vegetable-based or other origins depending on producer,
  • Dietary suitability and claims depend on sourcing and documentation.

Atlas supports customers with grade selection aligned to purity requirements, intended use (food, beverage, flavours) and documentation needs.

Indicative specification points

Specifications depend on selected standard and destination requirements. Typical control points for food-grade glycerin 99.5% include:

• Assay (glycerol content): commonly 99.5% minimum, grade-dependent and stated on COA.
• Water content: controlled to ensure viscosity and stability.
• Colour and clarity: monitored to maintain clean appearance and low sensory impact.
• Acidity/alkalinity: controlled for formulation stability and compatibility.
• Impurities (e.g. aldehydes, chlorides, sulphates): limited according to applicable standard.
• Heavy metals and contaminants: within applicable limits for food ingredients.
• Microbiological quality: typically low counts appropriate for food and beverage processing under GMP.

Each lot is supplied with a Certificate of Analysis (COA) and technical data sheet. On request, Atlas can coordinate additional documentation such as origin statements, GMO status (where applicable), allergen statements, Halal/Kosher certificates and packaging declarations depending on the selected supply chain.

Bakery and cereal products

• Soft baked goods: improves moisture retention and softness in cakes, muffins, brownies and filled bakery.
• Tortillas and flatbreads: supports flexibility and reduces drying and cracking during storage.
• Bars and snack products: helps manage chewiness and reduces hardening in protein bars, cereal bars and fruit-based snacks.
• Icings and fillings: improves smoothness and stability by reducing sugar crystallisation and managing water activity.

Confectionery and sweet systems

• Chewy candies and gummies: supports texture control and reduces drying, depending on polyol and gelatin/pectin systems.
• Caramels and toffees: improves chew and reduces crystallisation, supporting consistent bite.
• Fondants and creams: helps retain smooth texture and can reduce cracking or drying in centres.

Flavours, extracts and processing aids

• Solvent and carrier: used for flavours, botanical extracts and functional blends where water solubility and stability are required.
• Wetting aid: supports dispersion of powders in some premix and processing systems.

Beverages and dairy/non-dairy systems

• Flavoured beverages: used as a carrier for flavours and extracts and to support mouthfeel in low-sugar systems.
• Dairy and plant-based: supports texture and stability in some emulsified beverage systems, depending on stabiliser design.
• Frozen applications: supports freeze–thaw stability and texture management in frozen desserts and syrups.

Processed foods and specialty applications

• Sauces and dressings: used in some formulations to support mouthfeel, stability and water activity management.
• Seasonings and coatings: helps bind flavours and reduce dusting in certain seasoning systems.
• Food contact or compliant supply chains: glycerin is also used widely beyond foods; Atlas can align documentation to destination requirements where applicable.

Usage and formulation guidance

• Dosage: depends on water activity target, sweetness profile and texture goal; validate by trials and comply with local regulations.
• Process considerations:
  • Glycerin is hygroscopic; packaging and humidity control can influence finished product moisture and shelf life,
  • High dosages may increase sweetness and change mouthfeel; balance with sugars/polyols and flavour profile.
• Compatibility:
  • Mixes readily with water and most syrup systems,
  • Works alongside polyols (e.g. sorbitol, maltitol) and hydrocolloids to tune texture.
• Labelling:
  • Typically declared as “glycerin” or “glycerol” depending on market and ingredient naming conventions.

Quality and documentation

• Supplied as food-grade glycerin (glycerol) with agreed assay and key impurity limits aligned to intended use and destination requirements.
• Each lot includes a Certificate of Analysis (COA) and technical data sheet.
• Documentation can include origin statements, allergen statements, GMO status (where applicable), Halal/Kosher certificates and contaminant profiles depending on the supply chain.
• Manufacturing sites typically operate under recognised food safety systems (e.g. HACCP, ISO/FSSC 22000); certificates can be shared on request.
• Customers remain responsible for confirming regulatory status, specifications and labelling in each target market.

Packaging, storage and logistics

• Standard packaging: commonly 250 kg drums, 1000 kg IBCs or bulk tank options depending on origin and route.
• Suitable for container shipments and consolidated loads with other food ingredients from the Atlas portfolio.
• Store in tightly closed original packaging in a cool, dry area; protect from contamination and excessive moisture exposure.
• Shelf life is stated on the COA and specification; validate performance in your formulation and storage conditions.
• Shipments can be arranged under FOB, CFR, CIF or other agreed Incoterms with export documentation support coordinated from Ankara.

For a quotation, please share your application (bakery, confectionery, beverages, flavours/extracts, processed foods), target purity/specification (food grade, USP/EP where required), annual volume, packaging preference (drum/IBC/bulk) and documentation requirements for your destination markets.