Vegetable Glycerin is the result of a sophisticated extraction method called Hydrolysis, with the final product being referred to as Vegetable Glycerin. This system is based on the fats and oils of a raw product (typically palm or coconut) that are then split into crude glycerol fats, under the combined action of water, temperature and pressure. These temperatures can exceed 400 degrees and the material is usually kept under pressure for 20-30 minutes. What is actually occurring is a sort of counter-flow where the water absorbs glycerol from the fatty acid phase of the oil production. After this phase this glycerol is isolated and further distilled to give buyers a standard 99% Glycerin product.
Tags: Glycerine Vegetable