Cake Red Velvet buatan tangan sahabat saya. Enaaaakkk~ :3
In foods and beverages, glycerol serves as a humectant, solvent, and sweetener, and may help preserve foods. It is also used as filler in commercially prepared low-fat foods (e.g., cookies), and as a thickening agent in liqueurs. Glycerol and water are used to preserve certain types of leaves. As a sugar substitute, it has approximately 27 calories per teaspoon and is 60% as sweet as sucrose. Although it has about the same food energy as table sugar, it does not raise blood sugarlevels, nor does it feed the bacteria that form plaques and cause dental cavities. As a food additive, glycerol is labeled as E number E422.
Glycerol is also used to manufacture mono- and di-glycerides for use as emulsifiers, as well as polyglycerol esters going into shortenings and margarine.
It is also used as a humectant (along with propylene glycol labelled as E1520 and/or E422) in the production of snus, a Swedish-style smokeless tobaccoproduct.
As used in foods, glycerol is categorized by the American Dietetic Association as acarbohydrate. The U.S. FDA carbohydrate designation includes all caloricmacronutrients excluding protein and fat. Glycerin has a caloric density similar to table sugar, but a lower glycemic index and different metabolic pathway within the body, so some dietary advocates accept glycerin as a sweetener compatible withlow carbohydrate diets.
Raw materials used to make glycerol and glycerin include animal fats, such as beef tallow, and vegetable oils, such as coconut and soybean.