Glyceryl triacetate

Glyceryl triacetate, commonly known as triacetin, is the triester of glycerol and acetic acid — that is, a glycerol molecule with three acetyl groups esterified onto its three hydroxyl positions. It is a clear, slightly oily liquid with a mild, slightly bitter odour and taste, used in food as a humectant, solvent, plasticiser, and carrier for flavours and colours. As a humectant it helps retain moisture in confectionery and bakery products. As a flavour solvent it dissolves and stabilises lipophilic flavour and colour compounds for incorporation into water-based food systems.

JECFA evaluated glyceryl triacetate in 1969 and classified the ADI as "not specified," reflecting the absence of identified toxicological concern at typical intake levels. Triacetin is hydrolysed in the gut by esterases to glycerol and acetic acid — both normal metabolic components — and is then metabolised through established pathways. Its breakdown products provide a small caloric contribution but present no specific safety concern.

Glyceryl triacetate is approved in the EU as E1518 and in most other food markets for use in a range of applications. In the confectionery industry it is used as a chewing gum plasticiser that helps maintain the flexible, elastic texture of gum base. It is also used in the processing of food supplements and pharmaceutical formulations, where its excellent solvent properties for fat-soluble vitamins are valued. Triacetin is the same compound used in some fragrance and cosmetic preparations. For food consumers, it is encountered at trace levels as a carrier or texturising agent in gums, confectionery, and flavoured products. Its acetic acid content contributes no perceptible taste at typical use concentrations.