Also known as glycerol or glycerin, this simple polyol compound is colorless, odorless, viscous fluid that is both sweet to the taste and non-toxic. Forming the backbone of all lipids categorized as triglycerides, glycerine is most widely used in the food industry as both a sweetener and as a humectant, as well as in various pharmaceutical formulations. It possesses three hydroxyl groups that provide its solubility in water and its hygroscopic effects. Glycerine is primarily extracted from plant and animal sources where it is naturally occurring in the form of triglycerides. Triglycerides are the esters of glycerol with long-chain carboxylic acids. Glycerine is produced through hydrolysis, saponification, or transesterification of triglycerides, as well as from the fatty acids derived from these sources. Once synthesized, glycerine is added to foods and beverages as a humectant (moisturizer), solvent, and sweetener, and also helps to preserve certain foods and food types against spoilage.