Glycerol: The main component of triglycerides

Glycerol is the main component of triglycerides, found in animal fat, vegetable oil, or crude oil. Glycerol is derived from soap or from biodiesel production. It occurs naturally in wines, beers, bread, and other fermentation products of grains and sugars.

Glycerol is the simplest of the alcohols and is known by propane-1,2,3-triol according to IUPAC. It is also commercially known as glycerin, 1,2,3-propanotriol, trihydroxypropane, glyceritol or glycidic alcohol.

Glycerol (propane-1,2,3-triol) is a multi-functional organic compound, showing hydrophilic and hydrophobic properties due to a stable chemical structure with three hydroxyl groups. Due to its thermal stability, a high energetic availability for bond breaking and formation of other compounds is required.

Physically, glycerol is a water-soluble, clear, almost colorless, odorless, viscous, has a syrupy-sweet taste, hygroscopic liquid with a high boiling point. Chemically, glycerol is a trihydric alcohol, capable of being reacted as an alcohol yet stable under most conditions.

Glycerol is a liquid containing three hydrophilic hydroxyl groups that are responsible for it being hygroscopic and its solubility in water.

Currently, glycerol is mainly used as an intermediate chemical for the production of a variety of products, such as cosmetics, food, pharmaceuticals, etc.

Glycerides are compounds formed by esterification of glycerol and one to three fatty acids. Glycerides can be found in oleaginous products, such as cooking oil, rapeseed oil, waste greases, pork lard, biomass from algae, i.e., in almost any vegetable oil or animal fat.
Glycerol: The main component of triglycerides