Use
Glycerin (Glycerol) is a polyol (polyhydric alcohol) that functions
as a humectant, crystallization modifier, and plasticizer. it is a bit-
tersweet liquid which has a high solubility of 71 g/100 g of water at
25°c. it is 75% as sweet as sugar. it is a fair oil solvent and has a
medium to high hygroscopicity. it is used to maintain a certain
moisture content to prevent the drying-out of foods; at 10–15% in
raisins, it keeps them from drying out and prevents their moisture
from migrating into cereal. it is used in confections to maintain the
initial level of crystallization of the soft sugar. in reduced-fat frozen
desserts, it helps prevent ice crystal formation. it also functions as a
flavor solvent. applications include marshmallows, candy, and
baked goods.