Glycerol (inci)

Glycerol, also known as glycerol, is the simplest trivalent alcohol (also known as sugar alcohol), which occurs in nature primarily as a component of fats and fatty oils. The substance approved as a food additive is colourless and odourless, tastes sweet and has a syrupy consistency.

Water-binding properties

Food additive (E 422). Humectant in food, pharmaceutical and cosmetic products.

Glycerine in ointments has a hydrating effect on the skin. Glycerine is able to penetrate into the deeper parts of the horny layer. Glycerin cannot be easily washed out of the skin like e.g. urea or lactic acid products. Thus, glycerin is able to reduce or prevent drying and irritating effects of tensides and emulsifiers in appropriate ointment preparations. In cleansing products such as shower gels, cleansing lotions or hair shampoos, glycerine is therefore frequently used as an additive.

In cosmetic products glycerin has a stabilizing effect on emulsion structures and reduces the so-called water activity (glycerin withdraws a part of the freely available water from microorganisms which microorganisms need for their reproduction) and thus also has a preservative effect.