Glycerin

Glycerin, also known as glycerol, is a colorless, viscous liquid with a sweet taste, commonly used in cooking and baking for its humectant and sweetening properties. Derived from the breakdown of natural fats and oils, glycerin is primarily extracted during the production of soaps or biodiesel and is used to retain moisture in baked goods, improve texture, and extend the freshness of various foods.

In the culinary field, glycerin is especially used in the preparation of syrups, glazes, cakes, and confectionery, where it helps prevent products from drying out too quickly. It also acts as a thickening agent and helps dissolve flavors and colors in liquid mixtures.

From a nutritional standpoint, glycerin provides energy as a type of carbohydrate, although its primary use in cooking is more functional than nutritional.

Regarding synonyms used in different Hispanic American countries, glycerin may be found as glycerol or simply glycerin. There are no highly distinct regional terms, but the form "glycerol" is more common in scientific or technical texts.