Comparing E422 - Glycerol vs E1103 - Invertase
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Found in 12,762 products
Found in 774 products
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Interest over time for 5 keywords in U.S. during the last 10 years.
Interest over time for 2 keywords in U.S. during the last 10 years.
Popular questions
What is vegetable glycerin?
Vegetable glycerin is glycerol (E422) derived from plant oils (e.g., soybean, palm, coconut); it’s chemically identical to other glycerin and commonly used as a humectant and sweetener.
Is glycerin bad for you?
Generally no—at typical food and cosmetic levels it’s considered safe (FDA GRAS; EFSA found no safety concern at reported uses); large amounts may cause bloating, diarrhea, or thirst.
Is glycerin good for your skin?
Yes—glycerin is a humectant that draws and holds water in the outer skin layers, helping hydration and barrier function; very high, undiluted use can feel sticky or occasionally irritate.
What is glycerin used for?
In foods it works as a humectant, mild sweetener, thickener, and solvent/carrier for flavors and colors to keep products moist and stable; it’s also used in pharmaceuticals and personal care as a moisturizer, solvent, and plasticizer.
What is glycerin made of?
It’s most often produced by hydrolysis, saponification, or transesterification of natural triglycerides from plant or animal fats; it can also be made by microbial fermentation of sugars or synthetically from petrochemical routes.
What does invertase do?
It splits sucrose (table sugar) into glucose and fructose, creating invert sugar that helps confectionery stay soft, retain moisture, and resist crystallization.
What is invertase enzyme?
Invertase (E1103) is the enzyme beta-fructofuranosidase, typically produced from yeast, that catalyzes the breakdown of sucrose into glucose and fructose for use in foods.
Is invertase bad for you?
No—it's considered safe at typical food levels (approved in the EU and GRAS in the U.S.). It’s digested like other proteins; enzyme sensitivities are rare.
What does invertase break down?
Sucrose (table sugar) into the simple sugars glucose and fructose (invert sugar).
Where is invertase found?
It occurs in yeast, plants, and bees (contributing to honey production), and food-grade invertase is usually produced from yeast for use in confectionery.