Glycerine is a clear viscous, odourless liquid with a moderately sweet taste. It was first identified in Sweden in 1979 by K.W. Scheele. Food grade vegetable glycerine is comprised of 99.7% fatty esters, made from either coconut or palm oil. The remaining 0.3% of vegetable glycerine is water. Glycerine is not chemically related to sugar and although it has about the same food energy as table sugar it has no effect on insulin and blood sugar levels, thus making it safe for diabetics and people with candida overgrowth. Nor does it feed the bacteria that form plaques and cause dental cavities. Our glycerine is produced from vegetable sources and has approximately 27 calories per teaspoon and is 60% as sweet as sucrose. Glycerine is most commonly used in the home as a low G.I sweetener for baking.