Glycerine in glass container and petri dish with glossy texture.

Glycerine: Why We Use It in Bars, Safety & Tolerance

1) What is Glycerine?

Glycerine (glycerol) is a clear, slightly sweet liquid used in foods as a humectant (locks in moisture), bulk sweetener, and solvent, which is why bars stay chewy instead of dry. EFSA’s re-evaluation concludes no numerical ADI is needed and no safety concern for glycerine when used as a food additive under authorised conditions.

 

2) Benefits (why formulators use it)

Keeps bars soft & satisfying by holding moisture (humectant action), so texture stays chewy instead of chalky. Adds gentle sweetness & body without loading sugar, helping great taste with smarter macros. Helps flavours mix evenly because it also acts as a solvent, supporting consistent taste bar-to-bar.

 

3) Dosage & Timing

There’s no timing to consider—glycerine is part of the finished bar. There is no need for a numerical ADI under authorised uses, meaning typical food-use levels are acceptable for the general population.

 

4) Safety & Side Effects

Used as intended, there is no safety concern for glycerine. Like other low-digestible carbohydrates, very large single intakes can cause GI upset (loose stools) in some people—hence normal serving guidance. Space out multiple polyol-rich foods if you’re sensitive. 

 

5) Which Maxine’s Burn products contain Glycerine?

  • Burn Bars: High-protein snack bars with a chewy bite—easy on-the-go fuel for work, gym, or travel, in dessert-inspired flavours your routine won’t get bored of.
  • Burn Cookies: Soft-baked protein cookies with a satisfying bite—your quick, between-meal pick-me-up when you want something tasty and filling without a full shake.

 

6) Related ingredients (commonly paired in bars)

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