How and what do I count it as if I use it in a recipe. I have read the basics of glycerine metabolism. But can anybody spell this out in english so a non-biochemist can understand it.

Is it to be treated as a carb(by difference or otherwise)?
And if so at what rate and how many.

When it is used in bars and franken foods, they say it can be discounted from net carbs. Many bars will use this to keep a nice texture, and sugar free icecreams will use it to keep from turning into concrete.

I have a feeling it's going to be another one of those topics where net carbs and actual effects is more of a debate then a defenative answer.

I understand all that. What I seek is if I put 1/4 of a cup of glycerine in a recipe, how many carbs is it, whether I count it or not is irrelevant.

Kevin--I posted the EXACT same question about 3 months ago--nobody, and I mean nobody could give me a nutritional analysis--I couldn't find one anywhere either. Everybody gives the same line about not impacting blood sugar blah, blah ,blah--yeah that's all well and good, but I still want to know in the event that I do want to count the carbs. If you can find out a number please don't keep it a secret. Won't be making nutty almond lace cookies--tooooo good! Thank goodness it only made 4.

Lisa

Here was the thread:
http://forum.lowcarber.org/showthread.php?t=271921

I think part of the reason you may not be able to get a straight answer is that glycerin technically isnt really a carbohydrate but an alcohol. Glycerin is a trihydric alcohol that is derived from animal fats and plants emollients.

The food and drug administration classifies it as a carbohydrate because "When part of the fat molecule as the glycerin components of the fatty acid-glycerol esters, glycerin is included in the weight of total fat in nutrition labeling. However, when added to a food as a separate ingredient, glycerin is labeled as part of total carbohydrate. "Carbohydrates are polyhydroxy aldehydes or ketones conforming to the general formula (CH20)n and their derivatives... ...three carbon sugars include glyceraldehyde (an aldehyde) and dihydroxyacetone (a ketone). The hydrogenated derivative of both these is glycerin [CH20)3H]. The chemical definition of carbohydrate is clearly inclusive of all three compounds...There is no rational basis to consider glycerin as anything but a carbohydrate."

http://www.ift.org/divisions/food_l...n1.htm#glycerin


The number of calories in glycerin are 4.32 per gram, the same as sugar or other carbohydrates.

Based on that if you want to know how many carbs are in 1/4 cup of glycerin just throw it on the scale. How many grams does it weigh? Thats how many carbs are in it. If you want to know how many calories are in it multiply that number by 4.32.

Hope that helps.

Yes I saw your post along with about a dozen other going back several years. I also read a very informative article about glycerine and the bottom line is the USDA calls it a carb by difference(take the total subtract out the fats and protein and whats left is carbs). Oh well, I guess I'll try counting it by weight for now till I can find an bio-chemist I can drill.

This is the link for the article http://www.getbig.com/articles/nutritionbars.htm

Anyway I made a killer batch of brownies last night using glycerine that had the perfect texture but I used dutch cocoa and the chocolate taste left me wanting. I going to try them again using different chocolate and if they turn out the same with a chocolate taste I'll post it.

I was just reading in SCD that glycerine is technically a fat.

If you mix glycerine with nitric acid, you get nitroglycerine and can blow the fat away.

Buwahahahahahaha!!!!!

I always thought it was a fat... comes from bones, right?

e

in the link I posted above it says

Could you be thinking of gelatine??? Which in it's natural form comes from the marrow of bones

http://en.wikipedia.org/wiki/Glycerine

http://en.wikipedia.org/wiki/Food_energy

ok, but after all that......how many carbs in a 1/4 c. of Glycerine?.....lol