Glycerol

Monitoring data

Administrative data

Endpoint:

monitoring data

Adequacy of study:

supporting study

Data source

Reference

Reference Type:

publication

Title:

Criteria document for an occupational exposure limit value of: GLYCEROL

Author:

Jongerius O., Jongeneelen F.

Year:

1992

Results and discussion

Any other information on results incl. tables

- Glycerol occurs naturally in all animals and vegetables, in combined form as glycerides in fats and oils, or, intracellulary as lipids.
- It is an important intermediate in the physiology of all forms of life.
- Glycerol is widely distributed in our food, both as natural constituent and as an additive; fat or oil molecules of either animal or vegetable origin contain about 10% glycerol by weight.
- Glycerol may be formed from sugars by microbial fermentation.

Applicant's summary and conclusion

Executive summary:

- Glycerol occurs naturally in all animals and vegetables, in combined form as glycerides in fats and oils, or, intracellulary as lipids.
- It is an important intermediate in the physiology of all forms of life.
- Glycerol is widely distributed in our food, both as natural constituent and as an additive; fat or oil molecules of either animal or vegetable origin contain about 10% glycerol by weight.
- Glycerol may be formed from sugars by microbial fermentation.