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Reference.org
Glycerol
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<p>Glycerol is a simple <a href="/facts/Triol/sB4RIbU4">triol</a> compound. It is a colorless, odorless, sweet-tasting, <a href="/facts/Viscous/QLVfrdCz">viscous</a> liquid. The glycerol backbone is found in <a href="/facts/Lipid/TdQR87HX">lipids</a> known as <a href="/facts/Glyceride/djXyhPUn">glycerides</a>. It is also widely used as a sweetener in the food industry and as a <a href="/facts/Humectant/kXc4xl9t">humectant</a> in <a href="/facts/Pharmaceutical_formulation/lH90KTRq">pharmaceutical formulations</a>. Because of its three <a href="/facts/Hydroxyl_group/1Hs2QAEv">hydroxyl groups</a>, glycerol is <a href="/facts/Miscible/HwQaolbQ">miscible</a> with <a href="/facts/Water/0lkXnJPK">water</a> and is <a href="/facts/Hygroscopy/1NBGewXv">hygroscopic</a> in nature. </p><p>Modern use of the word glycerine (alternatively spelled glycerin) refers to commercial preparations of less than 100% purity, typically 95% glycerol. </p>