Glycerol is an enzymatic test for the determination of glycerol in foodstuffs and other materials through an UV method.

For in vitro use only.

General Information:

Glycerol, a by-product of alcoholic fermentation, and its fatty acid esters (glycerides) occur frequently in nature. In the food industry, glycerol is an important moistening agent for baked goods. It is also added to candies and icings to prevent crystallization, as a solvent for food colors and a carrier for extracts and flavoring agents. As a product of fermentation, glycerol is monitored in the beer and wine industries, where it occurs at concentrations of approx. 1% (v/v). Glycerol contributes to the aroma; its sweet taste brings the wine “body”. In the pharmaceutical industry, the smoothness of lotions, creams and toothpaste is due to the incorporation of glycerol. The glycerol backbone is found in all lipids known as triglycerides.

Test Format: Test combination for 3 x 11 determinations

Wavelength: 340 nm

Temperature: 20-25 °C

Sample Solution: 1-40 μg glycerol per assay (in 0.100-2.000 mL sample volume)