Registration Dossier

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Please be aware that this old REACH registration data factsheet is no longer maintained; it remains frozen as of 19th May 2023.

The new ECHA CHEM database has been released by ECHA, and it now contains all REACH registration data. There are more details on the transition of ECHA's published data to ECHA CHEM here.

Diss Factsheets

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

Materials and methods

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.