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Glycerol. A trihydric alcohol, C3H5(OH)3, that is a syrupy, water-white, odorless, sweet liquid that possesses effective hygroscopic (q.v.), stabilizing (q.v.) and solvent (q.v.) properties. It esterifies with fatty acids (q.v.) to form glycerides (q.v.) of various types and is used in baking mainly in cakes (q.v.) and icings (q.v.) as an emulsifying agent (q.v.) and as a stabilizer (q.v.). It is produced by the hydrolysis (q.v.) of fats and forms the main by-product of soap manufacture.