Humectants

Glycerol (E422)

Glycerol (E422) is made by the hydrolysis of fats and can be obtained from both vegetable and animal fats, and consumers will not know the original fat source. Glycerol is a clear almost colourless liquid at room temperature and it is used primarily as a humectant to keep foods moist without risking mould or bacterial growth. It is also used to reduce staling, improve texture by plasticising the food. Glycerol is used in slushies to prevent them from freezing solid and to maintain the slushy texture, especially in low-sugar or sugar-free versions. It acts as an anti-freeze, lowering the freezing point of the liquid and allowing it to remain in a slushy state. Glycerol is permitted in the EU in additives Group I: quantum satis.

Although glycerol is naturally present in food and is formed in the human digestive system, and has a long history of use, the amounts used in slushies are now known to be dangerous to the health of young children and you can find out more about this by following the bold, underlined link above.

Polydextrose (E1200)

Polydextrose (E1200) is produced by a vacuum melt process involving polycondensation of glucose in the presence of sorbitol and an acid. This produces a weakly acidic water-soluble polymer which is used as bulking agent as well as a humectant to retard the loss of moisture in baked goods which helps protect against staling. Polydextrose is not sweet and can be used for both sweet and savoury products. It is only partially digested in the large intestine so has a calorie value of 1kcal/g compared to 3.75kcal/g for sugars. As its digestion does not involve insulin it can be used in products marketed for diabetics. It is not fermented by mouth bacteria so will not cause caries. In the EU it is permitted in foods quantum satis.