422 Glycerin/Glicerol
Glycerol is a colourless, sweet, viscous liquid formed as a by-
Used in food and beverages:
* it is a humectant(retaining or preserving moisture), sweetener and may help preserve food.
* a softening agent in cakes and candy
* in casings for meats and cheeses
* a solvent for food colouring and flavors
* a thickening agent in liqueurs
* a fill in low fat food products
* it is produced when butter becomes rancid
Glycerol 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 sugar levels, nor does it feed the bacteria that form plaques and cause dental cavities. Glycerol should not be consumed undiluted, as unhydrated glycerol will draw water from tissues, causing blistering in the mouth and gastric distress. As food additive, glycerol is also known as E number E422.
Source: Wikipedia