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Vegetable Glycerin is a colorless, odorless, and tasteless viscous liquid that is used in pharmaceutical formulations. VG is exclusively derived from plants (soybeans or palm), since some can also be of synthetic origine or come from animal fat. Glycerol is an additive (E422) used in the food industry and a thickening agent or a preservative. Its sweet taste makes it a sugar substitute present in low-fat products.