Triacetin — E 1518
Triacetin, also known as Glyceryl Triacetate or Glycerol Triacetate, is a clear, colourless, high-boiling liquid produced by esterifying glycerol with acetic acid or an acetylating agent. Food-grade Triacetin may be used as a flavoring solvent and vehicle, carrier, formulation aid, humectant and plasticizer in technically suitable and legally permitted food applications.
Unlike waxes and solid glazing agents, neat Triacetin is a pumpable liquid. Its commercial value is based on its solvent balance, comparatively low volatility, ester functionality, controlled plasticizing effect and ability to carry selected flavor or coating components. Performance must be evaluated against the complete formulation because water content, acidity, flavor polarity, polymer compatibility, temperature and storage conditions can materially affect stability.
Product identity
| Product name | Triacetin |
|---|---|
| Food additive identity | E 1518 / INS 1518 |
| Primary chemical name | Glyceryl Triacetate |
| Other synonyms | Glycerol Triacetate, Glycerin Triacetate, 1,2,3-Propanetriol Triacetate, Triacetylglycerol |
| Chemical family | Glycerol ester / acetate ester |
| Chemical formula | C9H14O6 |
| Molecular weight | 218.21 g/mol |
| CAS number | 102-76-1 |
| EC / EINECS number | 203-051-9 |
| Typical appearance | Clear, colourless, somewhat oily liquid |
| Typical odor | Slight fatty or mild ester-like odor; odor should remain unobjectionable for the intended food application |
| Physical state | Liquid at normal food-manufacturing temperatures |
| Water behavior | Limited or partial water compatibility; formulation clarity depends on concentration and other ingredients |
| Organic-solvent behavior | Compatible with many polar organic flavor and formulation systems; application testing remains necessary |
| Typical commercial forms | Neat food-grade liquid in drums, IBCs or bulk systems; formulated blends may also be available |
Primary technical functions
- Flavor solvent and vehicle: dissolves, dilutes or carries selected flavoring substances for controlled metering and distribution.
- Formulation carrier: provides a liquid phase for incorporating compatible colors, actives, extracts or other low-dose components.
- Plasticizer: reduces brittleness and modifies flexibility, softness and processing behavior in compatible gum bases, films and coatings.
- Humectant: may influence moisture retention and texture in approved food applications, subject to product-specific testing.
- Formulation aid: supports liquid handling, ingredient distribution, viscosity adjustment and process consistency.
- High-boiling carrier: provides lower volatility than many conventional aroma solvents, which may support controlled processing and flavor retention.
- Coating-system component: can influence flexibility, adhesion, tack, migration, drying and barrier performance in compatible coating formulations.
EU E 1518 technical specification benchmark
The values below provide a regulatory benchmark for food-grade Glyceryl Triacetate. They should be supplemented by the contracted supplier specification, agreed analytical methods and lot-specific Certificate of Analysis.
| Parameter | EU E 1518 benchmark | Industrial interpretation |
|---|---|---|
| Chemical name | Glyceryl Triacetate | The specification should distinguish Triacetin from mixtures rich in Monoacetin or Diacetin. |
| Chemical formula | C9H14O6 | Confirms the fully acetylated glycerol ester identity. |
| Molecular weight | 218.21 | Useful for stoichiometric and compositional calculations. |
| Assay | Not less than 98.0% | Buyers may specify a tighter minimum where flavor neutrality, plasticization or process consistency is critical. |
| Description | Colourless, somewhat oily liquid with a slightly fatty odor | Customer specifications may add visual clarity, APHA color and sensory limits. |
| Acetate identity | Passes test | Confirms the acetate ester component. |
| Glycerol identity | Passes test | Confirms the glycerol-derived ester structure. |
| Refractive index | nD25 between 1.429 and 1.431 | Rapid incoming-control parameter for identity and lot consistency. |
| Specific gravity | 1.154–1.158 at 25 °C / 25 °C | Relevant to tank calibration, mass-to-volume conversion, metering and transport planning. |
| Boiling range | 258–270 °C | Reflects high-boiling behavior; thermal handling should still follow the supplier SDS. |
| Water content | Not more than 0.2% by Karl Fischer | Important for hydrolytic stability, clarity, flavor systems and moisture-sensitive coatings. |
| Sulfated ash | Not more than 0.02% | Indicates control of inorganic, catalyst and neutralization residues. |
| Arsenic | Not more than 3 mg/kg | Customer or destination-market limits may be more restrictive. |
| Lead | Not more than 2 mg/kg | Confirm analytical method, reporting limit and current destination-market requirements. |
Additional parameters for industrial qualification
Regulatory compliance establishes minimum food-additive identity and purity. Industrial users often require additional controls to protect flavor neutrality, coating performance, process stability and shelf-life consistency.
| Additional parameter | Why it matters | Recommended purchasing action |
|---|---|---|
| Color / APHA value | Affects clear flavors, coatings, confectionery and light-colored foods. | Set a maximum color value and test method where appearance is critical. |
| Acidity or acid value | Elevated acidity may indicate hydrolysis, residual acetic acid or storage deterioration. | Define a maximum value and equivalent reporting basis. |
| Free glycerol | May affect polarity, water compatibility, viscosity, humectancy and sensory profile. | Include a maximum limit for sensitive flavor or coating applications. |
| Monoacetin and Diacetin | Partial glycerides have different polarity, water affinity and plasticizing behavior from Triacetin. | Request a gas-chromatographic ester profile where consistency is critical. |
| Residual acetic acid | Can influence odor, taste, acidity and equipment compatibility. | Control directly or through an agreed acidity specification. |
| Odor and sensory neutrality | Minor volatile impurities can alter delicate flavor systems. | Define an organoleptic comparison against an approved reference. |
| Density | Required for volumetric dosing, inventory reconciliation and tank-level calculations. | State temperature and method for all density results. |
| Viscosity | Affects pumping, spraying, atomization, mixing and filling. | Specify test temperature where process design requires a controlled range. |
| Clarity | Haze or sediment may indicate water contamination, insoluble matter or incompatible residues. | Establish visual or instrumental clarity criteria. |
| Trace metals | Selected metals may affect oxidation, color or customer compliance. | Add cadmium, mercury, iron or other limits when required. |
How Triacetin behaves in a formulation
Solvent and carrier behavior
Triacetin has an intermediate polarity that allows it to carry selected aromatic, flavor and formulation components that may not perform optimally in water alone. Its high boiling range can reduce rapid evaporation during ambient handling compared with more volatile solvents.
Solvent performance is ingredient-specific. A flavor material that dissolves initially may later crystallize, separate or haze when water, ethanol, sugar syrup, acid or another carrier is introduced.
Plasticization
Triacetin molecules can position themselves between compatible polymer or resin chains, increasing molecular mobility and reducing brittleness. This may improve flexibility, softness, film formation and processing at an appropriate concentration.
Excess plasticizer may create tack, reduced mechanical strength, migration, flavor transfer, blocking or undesirable package interaction.
Humectancy and water interaction
Triacetin can influence moisture distribution but is less hydrophilic than glycerin because its hydroxyl groups are esterified. Its humectant effect should not be assumed to match glycerin, propylene glycol or sorbitol on an equal-weight basis.
Product water activity, texture and moisture migration must be measured in the complete formulation.
Hydrolytic stability
Triacetin is an ester and may hydrolyze progressively toward Diacetin, Monoacetin, glycerol and acetic acid. Hydrolysis is promoted by water, strong acid or alkali, elevated temperature and prolonged exposure.
Increasing acidity, odor change, moisture or altered ester profile may indicate degradation or contamination.
Use as a flavor solvent, vehicle and carrier
Triacetin may provide a controlled liquid carrier for selected flavor ingredients and preparations. The carrier system must be designed around flavor polarity, target food, processing temperature, water content, dosage and legal status.
| Development parameter | Technical question | Recommended test |
|---|---|---|
| Initial solubility | Does the flavor component dissolve at the intended concentration? | Visual clarity, filtration and concentration-series testing. |
| Dilution stability | Does the concentrate remain clear when added to water, syrup, ethanol or the finished food? | Stepwise dilution and finished-product haze testing. |
| Temperature stability | Does heating or cooling create separation or crystallization? | Thermal cycling and process-temperature simulation. |
| Flavor release | Does the carrier retain the aroma too strongly or release it too rapidly? | Sensory comparison, headspace analysis or application trials. |
| Oxidative stability | Are oxygen-sensitive flavor components protected adequately? | Accelerated storage with oxygen and light controls. |
| Package compatibility | Does the carrier extract, swell or permeate the packaging system? | Filled-package migration, seal and weight-loss testing. |
| Metering accuracy | Can the concentrate be pumped or dosed repeatedly at production scale? | Pump calibration, density correction and batch-recovery checks. |
| Shelf-life stability | Does the ester profile, acidity, color or odor change over time? | Real-time and accelerated analytical monitoring. |
Plasticizer performance in gum, films and coatings
Chewing gum and gum-base systems
Triacetin may soften compatible gum-base polymers and resins, improve processing and influence initial chew, long-term texture and flavor release. Its effect depends on the complete base, including elastomers, resins, waxes, fats, fillers and other plasticizers.
- Initial and aged gum hardness
- Mixing torque and processing temperature
- Extrusion, rolling and scoring behavior
- Tack and equipment adhesion
- Flavor release and retention
- Migration into wrappers or coatings
- Shelf-life texture stability
Edible films and coating systems
In compatible polymer systems, Triacetin may increase flexibility and reduce cracking by lowering intermolecular resistance. Performance varies with film former, solids concentration, drying temperature and plasticizer level.
- Tensile strength and elongation
- Crack resistance and brittleness
- Surface tack and blocking
- Adhesion to the food substrate
- Drying rate and residual solvent
- Water-vapor and oxygen permeability
- Gloss, haze and visual appearance
- Plasticizer migration during storage
Potential food-manufacturing applications
Application suitability depends on the destination market, permitted function, use level, formulation, processing conditions and supplier grade. The following areas are technical evaluation pathways rather than universal permissions or dosage recommendations.
| Application area | Potential technical purpose | Critical validation points |
|---|---|---|
| Flavor preparations | Solvent, carrier, diluent and high-boiling liquid vehicle | Solubility, dilution haze, flavor release, oxidation, concentration and destination-market rules |
| Chewing gum | Gum-base plasticization, texture adjustment and flavor delivery | Hardness, tack, processing torque, migration, wrapper compatibility and aged chew |
| Hard and soft confectionery | Flavor vehicle, formulation aid and selected texture support | Flavor distribution, clarity, stickiness, water activity, crystallization and storage stability |
| Frostings and fillings | Flavor carrier, humectant support and formulation aid | Emulsion stability, sweetness perception, texture, migration and preservative performance |
| Bakery products and mixes | Flavor delivery, formulation support and moisture-related functionality | Baking loss, aroma retention, crumb texture, package stability and permitted use |
| Beverage flavors and bases | Carrier for compatible flavor components | Water dilution, haze, emulsion stability, ring formation, package compatibility and final dosage |
| Alcoholic beverage flavors | Flavor vehicle and formulation aid | Ethanol compatibility, clarity, aroma release, filtration and market-specific rules |
| Frozen dairy desserts | Flavor carrier and formulation aid | Fat-phase compatibility, flavor release, freezing behavior, overrun and storage stability |
| Gelatins, puddings and dessert fillings | Flavor vehicle and ingredient-distribution support | Gelation, clarity, phase separation, sensory profile and shelf life |
| Edible films and coatings | Plasticization, flexibility adjustment and liquid carrying | Tack, adhesion, strength, permeability, drying, migration and regulatory status |
| Food and nutrition tablets | Coating plasticizer or liquid formulation component where permitted | Coating integrity, disintegration, migration, taste and applicable food or supplement rules |
| Encapsulated flavors | Core solvent, carrier or plasticizing component in selected systems | Wall compatibility, loading, retention, release, residual surface liquid and oxidative stability |
Ingredient and material interactions
| System component | Potential interaction | Recommended evaluation |
|---|---|---|
| Water-rich formulations | Limited water compatibility may produce haze, separation or concentration-dependent solubility. | Conduct dilution ladders at actual pH and temperature. |
| Ethanol-containing systems | Ethanol may improve compatibility for selected flavor compounds. | Test the complete ethanol-water-Triacetin ratio through shelf life. |
| Flavor oils | Solubility varies by chemical family and concentration. | Evaluate clarity, precipitation, oxidation and aroma release. |
| Strong acids | Acid and water can accelerate ester hydrolysis during prolonged exposure. | Monitor acidity, odor and ester profile during storage. |
| Strong alkalis | Alkali can accelerate saponification and chemical degradation. | Avoid uncontrolled contact and validate alkaline-cleaning procedures. |
| Gum-base polymers | Plasticization can reduce hardness but may increase tack or migration. | Test multiple dose levels and aged texture. |
| Film-forming polymers | Compatibility controls flexibility, transparency and phase stability. | Measure mechanical properties, haze, migration and permeability. |
| Packaging plastics | Extended contact may cause absorption, swelling, softening or permeation. | Conduct filled-package compatibility and migration testing. |
| Elastomer seals and hoses | Seal materials may swell, soften or extract components. | Obtain written compatibility confirmation from the equipment supplier. |
| Oxidation-sensitive ingredients | Triacetin is not a complete antioxidant system. | Evaluate oxygen, light, antioxidants and headspace control separately. |
Process integration and liquid dosing
Recommended development sequence
- Define the function. Identify whether Triacetin is required as a solvent, carrier, plasticizer, humectant or formulation aid.
- Confirm regulatory eligibility. Verify the food category, function, use level and label declaration for the destination market.
- Qualify the grade. Review assay, water, acidity, color, odor, ester profile, density and required contaminants.
- Conduct compatibility screening. Test all flavor, polymer, water, alcohol, acid, oil and packaging components.
- Establish a dose series. Evaluate multiple levels rather than relying on one generic recommendation.
- Define addition order. Determine whether Triacetin should first dissolve the active, plasticize the polymer or enter a finished premix.
- Scale to pilot production. Confirm mixing time, pumpability, filtration, dosing accuracy, thermal exposure and finished-product performance.
- Complete shelf-life validation. Monitor clarity, acidity, odor, flavor release, migration, mechanical properties and packaging.
Liquid charging controls
- Verify the product name, batch and seal before unloading.
- Confirm that receiving tanks, hoses and pumps are clean and dry.
- Use dedicated or validated-clean food-grade transfer equipment.
- Sample the delivery before or during transfer according to the quality plan.
- Use closed transfer where practical.
- Filter only through an approved, compatible filter medium.
- Record transferred mass using load cells or a calibrated flow meter.
- Protect the product from water and cleaning-solution residues.
Mixing and premix controls
- Add Triacetin to an active mixing zone.
- Dissolve low-dose flavor or active components completely before introducing incompatible aqueous phases.
- Control temperature to prevent unnecessary hydrolysis or aroma loss.
- Allow adequate equilibration before clarity inspection.
- Confirm batch homogeneity at multiple sampling points.
- Minimize prolonged exposure to strong acid or alkali.
- Use covered vessels to limit contamination and odor pickup.
Mass, volume and carrier-concentration calculations
Ingredient addition
Triacetin mass, kg = batch mass, kg × addition level, % ÷ 100
The addition level must be based on the permitted use, formulation target and validated technical performance.
Mass-to-volume conversion
Approximate volume, L = mass, kg ÷ density, kg/L
Using the EU specific-gravity range of 1.154–1.158 at 25 °C, 1,000 kg corresponds to approximately 864–867 liters. Actual receiving calculations should use the measured delivery temperature and contracted density method.
Flavor-concentrate calculation
Active flavor concentration, % = active flavor mass ÷ total concentrate mass × 100
Carrier concentration should be selected according to solubility, metering accuracy, sensory strength and final-food dosage.
Assay-corrected addition
Required product mass = target pure-Triacetin mass ÷ assay fraction
This calculation is normally relevant only where the formulation is controlled on an active-purity basis. Most commercial food applications should still be confirmed by performance testing.
Hydrolysis, contamination and shelf-life controls
| Risk factor | Possible consequence | Control measure |
|---|---|---|
| Water contamination | Increased hydrolysis risk, haze, altered polarity and reduced stability | Keep tanks and transfer systems dry; monitor Karl Fischer water. |
| Acid contamination | Hydrolysis acceleration, acetic odor and rising acidity | Segregate from acids and monitor acidity or acid value. |
| Alkali contamination | Saponification, degradation and composition change | Validate cleaning and rinsing before product transfer. |
| Excessive heat | Faster degradation, discoloration or loss of sensitive flavor components | Minimize unnecessary hold time at elevated temperature. |
| Open storage | Moisture pickup, foreign odor, dust or microbial contamination | Keep containers sealed and use closed handling where practical. |
| Incompatible packaging | Softening, swelling, migration, leakage or seal failure | Use supplier-approved packaging and conduct compatibility testing. |
| Extended partial-container storage | Greater headspace exposure and contamination risk | Minimize partial containers and reseal immediately. |
| Cross-contamination | Off-odor, color, allergen or non-food chemical contamination | Use dedicated or validated-clean tanks, pumps, hoses and containers. |
Typical manufacturing and purification stages
Commercial production routes vary, but Triacetin is generally produced by acetylating food-grade glycerol with acetic acid, acetic anhydride or another controlled acetylation system, followed by purification and finishing.
- Raw-material qualification: glycerol and acetylating raw materials are checked for identity, purity, water and contaminant limits.
- Esterification or acetylation: glycerol hydroxyl groups are converted progressively through Monoacetin and Diacetin toward Triacetin.
- Reaction control: temperature, catalyst, molar ratio and water removal influence conversion and by-product profile.
- Neutralization: residual catalyst or acidity may be adjusted using a validated process.
- Purification: distillation, stripping or another separation process removes water, acetic acid and lower glycerol acetates.
- Polishing filtration: insoluble material and process residues are removed.
- Quality release: assay, moisture, acidity, density, refractive index, color, odor, ash and contaminants are reviewed.
- Food-grade filling: the released liquid is transferred into approved drums, IBCs or bulk transport systems.
Incoming quality control and COA review
Core release parameters
- Product name and E 1518 identity
- CAS and EC identifiers
- Assay
- Water by Karl Fischer
- Specific gravity or density
- Refractive index
- Appearance and clarity
- Color
- Odor
- Sulfated ash
- Arsenic and lead
Application-sensitive parameters
- Acidity or acid value
- Free glycerol
- Monoacetin
- Diacetin
- Gas-chromatographic purity profile
- Viscosity at a stated temperature
- Boiling or distillation range
- Additional trace metals
- Flavor-system clarity
- Approved-reference sensory comparison
Receiving inspection
- Container and seal integrity
- Correct label and lot number
- No leakage, swelling or package damage
- Clear liquid without visible sediment
- No unexpected color or foreign odor
- Net-weight verification
- Transport cleanliness documentation
- Representative retain sample
Lot traceability
- Manufacturer and production site
- Country of origin and manufacture
- Batch or lot number
- Manufacturing date
- Expiry, best-before or retest date
- COA issue date and approval
- Specification revision
- Purchase-order reference
- Package, IBC or tanker identification
Packaging, bulk handling and logistics
Typical packaging options
Packaging depends on supplier, quantity, destination and customer requirements. Commercial options may include food-grade drums, composite drums, IBCs, isotanks, road tankers, flexitanks or other approved bulk-liquid systems.
- Net weight or metered loading quantity
- Container construction and liner material
- Food-contact compliance
- Closure and tamper-evidence system
- Vent, valve and discharge connection type
- Pallet dimensions for drums or IBCs
- Maximum stacking condition
- Private or manufacturer labeling
- Container return or disposal requirements
- Previous-cargo controls for bulk transport
Storage controls
- Store in tightly closed, compatible food-grade containers.
- Keep the product in a cool, dry and ventilated area.
- Protect from water and high atmospheric humidity.
- Segregate from strong acids, strong alkalis and oxidizing agents.
- Prevent foreign-odor and chemical contamination.
- Use dedicated or validated-clean transfer equipment.
- Reseal partially used containers immediately.
- Apply FEFO or the supplier-recommended rotation system.
- Follow the supplier’s temperature and shelf-life statement.
- Inspect stored containers periodically for leakage or deformation.
Bulk-delivery controls
| Tanker approval | Confirm food-grade suitability, previous cargo, cleaning certificate and seal numbers |
|---|---|
| Receiving tank | Verify capacity, cleanliness, dryness, material compatibility and correct line alignment |
| Transfer equipment | Confirm compatible hose, pump, valve, gasket and filter materials |
| Quantity control | Use weighbridge, load cells or calibrated mass-flow measurement |
| Sampling | Take a representative sample according to the approved receiving plan |
| Release status | Maintain quarantine or conditional-use controls until required checks are complete |
Workplace and equipment controls
Food-grade status does not replace workplace risk assessment. Operators should follow the current supplier Safety Data Sheet, local occupational requirements and site procedures for liquid chemicals.
Operator controls
- Avoid unnecessary skin and eye contact.
- Use suitable gloves and eye protection according to the SDS.
- Control splashing during hose connection and sample collection.
- Provide spill kits appropriate for an oily organic liquid.
- Maintain accessible eyewash facilities where required.
- Use slip controls because leaked liquid can make floors hazardous.
- Train operators in valve, hose and emergency-shutdown procedures.
- Keep ignition control consistent with the supplier SDS and site policy.
Equipment compatibility
- Confirm compatibility of stainless steel, coatings, hoses, gaskets, pump seals and elastomers.
- Avoid equipment previously exposed to non-food chemicals.
- Prevent water accumulation in tanks and low points.
- Use smooth, drainable transfer lines where practical.
- Validate cleaning and final-rinse acceptance criteria.
- Inspect valves and seals for swelling or softening.
- Calibrate pumps, flow meters and load cells.
Regulatory and labeling considerations
European Union
Triacetin is identified as E 1518 Glyceryl Triacetate. Compliance with the chemical specification does not automatically authorize use in every finished food. Permitted uses, food categories, carry-over provisions and conditions must be checked in the current versions of the applicable EU regulations.
United States
Under 21 CFR 184.1901, Triacetin is affirmed as generally recognized as safe when used according to current good manufacturing practice. The listed functions include flavoring agent and adjuvant, formulation aid, humectant, solvent and vehicle.
The regulation identifies uses under GMP in food categories including baked goods and baking mixes, alcoholic and nonalcoholic beverages, chewing gum, confections and frostings, frozen dairy desserts, gelatins, puddings, fillings, hard candy and soft candy.
Reference: 21 CFR 184.1901 — Triacetin
Other destination markets
Codex provisions, national additive lists, flavor regulations, customs classification, importer registration and local-language labeling should be reviewed independently.
- Confirm the permitted technical function.
- Confirm the finished-food category.
- Confirm the maximum level or GMP condition.
- Determine whether use is direct, through a flavor, or by carry-over.
- Confirm the required ingredient or additive declaration.
- Review food-supplement and nutrition-product rules separately.
- Check organic, natural, clean-label and customer-policy restrictions.
- Confirm import, registration and certificate requirements.
Manufacturing and food-safety controls to review
Quality-system review
- Recognized food-safety certification
- HACCP or preventive-control program
- Raw-material approval and supplier monitoring
- Traceability and mass-balance capability
- Recall and incident-management procedures
- Laboratory method validation and calibration
- Foreign-material and contamination controls
- Change-control and customer-notification procedure
- Bulk-tanker and previous-cargo approval program
Food-safety declarations
- Food-grade or food-additive compliance statement
- Allergen and cross-contact declaration
- GMO status
- Irradiation status
- Nanomaterial status where required
- Animal-origin, vegan and vegetarian status
- BSE/TSE statement where requested
- Halal certificate where required
- Kosher certificate where required
- Primary-packaging food-contact compliance
Process efficiency and environmental control
Manufacturing efficiency
- Optimize to the minimum technically effective concentration.
- Use calibrated mass-based dosing where practical.
- Reconcile received, stored and consumed quantities.
- Reduce hose, tank and container heel losses.
- Plan batch sizes to minimize partial-container storage.
- Use compatible closed-transfer systems to reduce spills.
- Evaluate drums, IBCs and bulk supply by total cost in use.
Waste and spill controls
- Prevent uncontrolled discharge to drains.
- Collect spills according to the SDS and site procedure.
- Use dry recovery where safe and practical before washing.
- Manage contaminated absorbent through approved waste channels.
- Prevent product from entering surface water or soil.
- Include high-organic-load rinses in wastewater assessment.
- Coordinate bulk-tank cleaning with wastewater personnel.
Documents to request before approval
Core technical documents
- Current Product Specification or Technical Data Sheet
- Representative and lot-specific Certificate of Analysis
- Current Safety Data Sheet
- Gas-chromatographic composition where required
- Product label or approved label draft
- Packaging or bulk-delivery specification
- Shelf-life and storage statement
- Country of origin and manufacturing-site statement
- Manufacturing-flow summary where qualification requires it
Compliance documents
- Food-grade compliance declaration
- EU, FCC, JECFA or national-standard statement as applicable
- Allergen and cross-contact declaration
- GMO and irradiation statements
- Animal-origin, vegan, vegetarian and BSE/TSE statements
- Halal and Kosher certificates where required
- Food-safety system certificate
- Traceability and recall declaration
- Packaging food-contact declaration
Logistics and bulk-transport documents
- Commercial invoice and packing list
- Certificate of origin
- Health or free-sale certificate where required
- Legalized or chamber-certified COA where required
- Transport classification statement
- Previous-cargo declaration for tankers or isotanks
- Cleaning certificate
- Seal-number record
- Container, tanker or IBC identification
- Importer-specific product-registration documents
Information required for an accurate quotation
| Inquiry field | Information to provide |
|---|---|
| Product identity | Triacetin / Glyceryl Triacetate / E 1518 |
| Required function | Flavor solvent, carrier, formulation aid, humectant, plasticizer or coating component |
| Application | Flavor preparation, chewing gum, confectionery, bakery, beverage, coating, tablet or other finished product |
| Required standard | EU 231/2012, FCC, JECFA, pharmacopoeial, national or customer-specific specification |
| Critical parameters | Assay, water, acidity, color, odor, free glycerol, ester profile, density and refractive index |
| Compatibility requirements | Water, ethanol, flavor oil, polymer, gum base, coating or packaging system |
| Quantity | Sample, laboratory trial, drum, IBC, isotank, tanker or annual forecast |
| Packaging | Drum material, IBC type, palletization, bulk system, private label or valve requirement |
| Destination | Delivery city, port, country and final regulatory market |
| Commercial term | Requested Incoterm, currency, payment preference and shipment window |
| Documentation | Required COA parameters, certifications, origin and import documents |
| Reference material | Existing specification, COA, approved sample, formulation or competitor grade |
Frequently asked questions
What is Triacetin?
Triacetin is the fully acetylated triester of glycerol and acetic acid. Its chemical name is Glyceryl Triacetate, and its food-additive number is E 1518.
Is pure Triacetin a liquid?
Yes. Food-grade Triacetin is a clear, colourless, somewhat oily liquid. Flake, bead or powder products are formulated systems rather than pure Triacetin.
Is Triacetin the same as glycerin?
No. Glycerin contains three free hydroxyl groups, while Triacetin is the ester formed after acetylation of those groups. Their polarity, water compatibility, viscosity and functional behavior differ.
What is Triacetin used for in food manufacturing?
It may be used as a flavor solvent and vehicle, carrier, formulation aid, humectant or plasticizer in legally permitted applications such as flavors, chewing gum, confectionery, bakery products and coatings.
Is Triacetin soluble in water?
It has limited or partial water compatibility rather than universal miscibility. The final result depends on concentration, temperature, ethanol, flavor oils, surfactants and other formulation components.
Why is Triacetin used as a flavor carrier?
It can dissolve or dilute selected flavor substances and provides a comparatively high-boiling liquid vehicle for controlled dosing. Solubility and dilution stability must be tested in the finished food.
Why is Triacetin used in chewing gum?
It can plasticize compatible gum-base materials, helping modify softness, processing behavior and flavor release. Excessive addition can increase tack, migration or package interaction.
Can Triacetin plasticize an edible film?
It may plasticize compatible film-forming polymers, but performance depends on polymer chemistry and dosage. Flexibility, strength, tack, migration and permeability should be measured.
Does Triacetin create a moisture barrier?
Not automatically. It may modify coating structure, but plasticization can also increase molecular mobility and permeability. Barrier claims require measured film data.
Can Triacetin hydrolyze?
Yes. Water, acid, alkali, heat and time can promote hydrolysis toward lower glycerol acetates, glycerol and acetic acid. Moisture and acidity should be controlled.
Which quality parameters are most important?
Buyers commonly compare assay, water, acidity, color, odor, specific gravity, refractive index, ash, elemental impurities, free glycerol and Monoacetin or Diacetin where controlled.
How should Triacetin be dosed?
It is normally metered by mass or calibrated liquid volume into an active mixing zone. Addition order depends on whether it is first dissolving a flavor, plasticizing a polymer or entering a liquid premix.
Which packaging materials are compatible?
Compatibility depends on the exact plastic, elastomer, seal, liner and contact time. Drums, IBCs, hoses and gaskets should be approved by their suppliers for Triacetin contact.
What is the difference between food and technical grade?
Food-grade material should comply with an identified food-additive specification and be manufactured, packed, documented and traceable for food use. Technical grade may have different impurities, packaging and quality controls.
Is Triacetin permitted in every food and country?
No. Permitted functions, food categories, use levels and labeling rules differ by jurisdiction. The intended use must be reviewed for the destination market.
What storage conditions are recommended?
Store Triacetin in tightly sealed, compatible food-grade containers in a cool, dry and ventilated area. Protect it from water, strong acids, strong alkalis, oxidizers and foreign odors.
Can Global Food Additives compare an existing grade?
Yes. Buyers can provide an existing specification, COA, approved sample, formulation requirement or competitor grade for comparison by purity, ester profile, packaging, origin and documentation.
Tell us the Triacetin grade and application you require.
For an accurate review, include the intended function, application, required purity standard, water and acidity limits, packaging, quantity, destination market, delivery term and documentation needs.
Existing specifications, COAs, formulation requirements or approved samples can be described in your message. Our team will review the inquiry and respond from [email protected] .
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