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Glycerine
Glycerine derived from naturally occurring vegetable oils (blends of palm kemel, palm oil, coconut and palm oil stearin). Glycerine is a trihydric alcohol. a clear colorless liquid of syrup consistency, odorless taste sweet, followed by a sensation of warmth.
| Chemical Properties |
Glycerin 99.7% USP/FCC/EP*K,V,NK USP and Food Grade |
| Glycerol, % (Bosart & Snoddy table) |
99.7 min (99.9) |
| Specific Gravity (25 deg C) |
1.2613 min (1.2618) |
| Assay (% Glycerine on Anhydrous Basis) |
99.0 101.0 |
| Moisture % |
0.3 max |
| Color APHA (Pl-Co Ha-zen Scale) |
10 max (6) |
| Residue on Ignition, %/ppm |
0.007 / 70 max |
| Chlorides, %/ppm (as Chlorine) |
0.001 / 10 max |
| Sulfates, %/ppm |
0.002 / 20 max |
| Heavy Metals (as Pb), %/ppm |
0.001 / 1max |
| Fatty Acids and Esters |
NMT 0.3 ml (0.13) |
| Identification Test A, RI nD 20 |
1.470 1.475 |
| Sulphated Ash, % |
0.01 max |
| Halogenated Compounds |
Pass (35 ppm max) |
| Aldehyde |
Pass (10 ppm max) |
| EP Esters |
8.0 ml of 0.1 HCL, min |
| EP Acidity |
0.2 ml of 0.1 NaOH, ax |
| CAS Number |
56-81-5 |
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