Foods

The consistent high quality, purity, clarity, sweet taste and low odor of OPTIM™ Glycerine can make your products smoother, richer, moister and fresher. It plays an important role in food and beverage products by adding humectancy to dried fruits, reducing water activity in cookies and snack fillings, and making gum more chewable. Its unique properties enable to improve foods and beverages by acting as:

Additives to reduce water activity
Emulsifiers as monoglycerides for food preparations, especially baked goods
Heat transfer mediums for frozen foods
Humectants
Smoothing agents
Solvents for food flavoring and colorings
Sweeteners (glycerine is about 75% as sweet as sucrose)

Nutritional Information
Food Additive Status

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Products Physical Properties Kosher Grades Applications Foods Nutraceuticals Pharmaceuticals Personal Care and Cosmetics Oral Care Other Applications Nutritional Information The OPTIM™ Advantage EU Directives Resources Why Glycerine USP? Literature Safety and Handling Physical Properties Density and Specific Gravity Density (100% to 91% Glycerine) Density (90% to 81% Glycerine) Density (80% to 71% Glycerine) Density (70% to 61% Glycerine) Density (60% to 51% Glycerine) Density (50% to 41% Glycerine) Density (40% to 31% Glycerine) Density (30% to 21% Glycerine) Density (20% to 11% Glycerine) Density (10% to 1% Glycerine) Specific Gravity (100% to 91% Glycerine) Specific Gravity (90% to 81% Glycerine) Specific Gravity (80% to 71% Glycerine) Specific Gravity (70% to 61% Glycerine) Specific Gravity (60% to 51% Glycerine) Specific Gravity (50% to 41% Glycerine) Specific Gravity (40% to 31% Glycerine) Specific Gravity (30% to 21% Glycerine) Specific Gravity (20% to 11% Glycerine) Specific Gravity (10% to 1% Glycerine) Dielectric Constant Dielectric Constant at 25°C Dielectric Constant at 20 to 100°C Food Additive Status /glycerine/applications/table1.htm Freezing Point Freezing Points Graph of Glycerine-Water Solutions Freezing and Flow Points Table of Glycerine-Water Solutions 9.65% to 67.55% Freezing Points Table of Glycerine-Water Solutions Heat of Solution Temperature Rise Molar Heat Heat of Vaporization Refractive Index Refractive Index - 21-40% Refractive Index - 41-60% Refractive Index - 61-80% Refractive Index - 81-100% Solubility Miscibility of Organic Solvents with Glycerine Solubility of Various Compounds in Glycerine Solubility of Various Compounds in Glycerine Solubility of Various Compounds in Glycerine Solubility of Various Compounds in Glycerine Solubility of Various Compounds in Glycerine Solubility of Various Compounds in Glycerine Specific Heat Specific Heats of Glycerine-Water Solutions Specific Heats at Various Temperatures Specific Heats of Various Compositions Thermal and Cubical Expansion Cubical Expansion of Glycerine-Water Solutions Thermal Expansion of Pure Glycerine Coefficient of Thermal Expansion for Glycerine Thermal Conductivity Thermal Conductivity - Composition-Temperature Curves for Glycerine-Water Solutions True Coefficient of Thermal Conductivity of Glycerine-Water Solutions Vapor Pressure and Boiling Point Volatility Properties (100 to 91 Parts Glycerine) Volatility Properties (90 to 81 Parts Glycerine) Volatility Properties (80 to 71 Parts Glycerine) Volatility Properties (70 to 0 Parts Glycerine) Vapor Pressure Viscosity Viscosity of Aqueous Glycerine Solutions Viscosity at Low Temperatures Viscosity of Supercooled Glycerine Calculated Temperatures Related to Viscosities Viscosity at High Temperatures Frequently Asked Questions Contact Us SAFECHEM OPTIM Glycerine Home	Foods The consistent high quality, purity, clarity, sweet taste and low odor of OPTIM™ Glycerine can make your products smoother, richer, moister and fresher. It plays an important role in food and beverage products by adding humectancy to dried fruits, reducing water activity in cookies and snack fillings, and making gum more chewable. Its unique properties enable to improve foods and beverages by acting as: Additives to reduce water activity Emulsifiers as monoglycerides for food preparations, especially baked goods Heat transfer mediums for frozen foods Humectants Smoothing agents Solvents for food flavoring and colorings Sweeteners (glycerine is about 75% as sweet as sucrose) Nutritional Information Food Additive Status ®™^* Trademark of The Dow Chemical Company ("Dow") or an affiliated company of Dow
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