To ensure that our NEOH CrossBars are not dry, but retain the crunchy feeling in your mouth as well as their creamy component, glycerine is used in the bars. We also set ourselves the challenge of keeping the fat content as low as possible. We were also able to achieve this using glycerine. In addition to the properties mentioned, glycerol is essential, even vital, for the phospholipid bilayer of our cells. So, to sum up, glycerine is a great product that rounds off our CrossBars in its composition.
Classified by the FDA as safe for humans - as a consequence, no ADI value is assigned to glycerol.
Glycerine is a versatile substance that is indispensable in the food industry, especially because of its ability to act as a humectant. However, medicine also makes use of the positive aspects of the substance and uses glycerine in the treatment of brain edemas. When fats are digested by the human body, glycerol is released in the intestine. The substance absorbed by the tissue then passes into the liver and an enzyme called glycerol kinase converts glycerol into glycerol-3-phosphate.
Oxidation or phosphorylation of glycerol into glyceraldehyde-3-phosphate or glyceric acid-2-phosphate is also possible. Glycerol thus plays an important role in the processing of carbohydrates and fats. Furthermore, glycerol is vital for our cell membrane, since it is a major component of the phospholipid bilayer.
In the food industry, glycerine is an important humectant, carrier solvent and plasticizer. It is impossible to imagine chewing gum, meat products and desserts without it. In medicine, glycerine is used, among other things, to treat brain edemas and to maintain human brain and organ functions.
Chemically, glycerine is obtained as a by-product of the saponification of vegetable oils or animal fats.
• Important for digestion
• Essential for human cells
GRESSNER, A. M., ARNDT, T.: Lexikon der Medizinischen Laboratoriumsdiagnostik. Springer Verlag, Berlin 2007
KOHSE, K. P., DÖRNER, K.: Taschenlehrbuch Klinische Chemie und Hämatologie. Thieme, Stuttgart 2019
HANS G. SCHLEGEL: Allgemeine Mikrobiologie, Herausgeber: Georg Fuchs, Georg Thieme Verlag, Stuttgart; 8. völlig überarbeitete u. erweiterte Auflage erschienen im September 2006