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Accessories: Vegetable Glycerin

Vegetable Glycerine

Excerpts from The ABC Herbal

Glycerine (or glycerol) is a natural component of all fats and oils. When fats are digested in the body, they are broken down into fatty acids and glycerine. Hence, glycerine is a non-toxic, natural food substance. It is also a good solvent of herbal constituents and a preservative. To top it off, glycerine is also sweet tasting but does not cause blood sugar problems.

Because glycerine is slightly sweet, it helps mask the disagreeable taste of many herbs. Other most pleasant tasting herbs are actually delicious when prepared in glycerine. So, by carefully, selecting herbs for both taste and efficacy, it is possible to make herbal preparations which not only work, but taste great. That way, you don't have to fight your children to have them take them.

You can make a simple herbal glycerite by simmering herbs in a mixture of 60% glycerine and 40% purified water for two to three hours. We have generally used about 1/4 cup of cut and sifted, dried herbs per 1 cup of glycerin/water solution. When you strain this solution, bottle it and store it in a cool, dark place. It retains its effectiveness for two to three years.

Uses:
Cosmetics, lubricants, food ingredients, soaps and sweetener. (Approx. 1 to 2 tablespoons = 1/4 cup sugar)

Shelf life and Storage:
Store at 65 to 75°F in a dry and odor-free environment for a minimum shelf life of 12 months in unopened containers.

Where it Comes From:
This glycerine is Kosher and Halal Certified. It is generated exclusively from vegetable-based sources and has many uses. It is a product of Malaysia.

Specifications: Methods:
Assay, 99.7 (Min) USP25

Color (APHA) 10 (Max) AOCS Ea 9-65

Ash Content, 0.01 (Max) AOCS Ea 2-38
Moisture, 0.5 (Max) AOCS Ea 8-58

Specific Gravity @ 25°C 1.2490 (min) AOCS Ea 7-50

Refractive Index @ 46°C 1.4650 to 1.4675 ASTM D1218

Heavy Metals, ppm 5.0 (max) USP 231

Sulfates, ppm 20 (Max) USP 221

Chloride, ppm 10 (Max) USP 221

Chlorinated Compounds, ppm 20 (Max) Attached

Fatty Acids & Esters 1.0 (Max) (mL 0.5N NaOH) Attached

Organic Volatile Impurities, 1.5 (Max) Method IV (467)

Nutritional Information:
Calories (per 100 grams) 432

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