Glyceride vs. Glycerol — What's the Difference?

Subject to enzymatic breakdown during digestion.

Widely used in the pharmaceutical and cosmetic industries.

Used in the production of biodiesel.

Produced commercially by the hydrolysis of vegetable and animal fats.

A component of many oils and fats.

Directly involved in the body's metabolic processes.

A lipid molecule consisting of glycerol and fatty acids.

A trihydroxy sugar alcohol that is used as a building block for fats.

Variable in structure based on fatty acid composition.

A solvent and sweetener in the food industry.

Glycerides, more correctly known as acylglycerols, are esters formed from glycerol and fatty acids, and are generally very hydrophobic.Glycerol has three hydroxyl functional groups, which can be esterified with one, two, or three fatty acids to form mono-, di-, and triglycerides. These structures vary in their fatty acid alkyl groups as they can contain different carbon numbers, different degrees of unsaturation, and different configurations and positions of olefins.

Glycerol (; also called glycerine in British English or glycerin in American English) is a simple polyol compound. It is a colorless, odorless, viscous liquid that is sweet-tasting and non-toxic.

An ester formed between one or more fatty acids and glycerol. Glycerides are found in plant oils and animal fats.

A colourless, sweet, viscous liquid formed as a by-product in soap manufacture. It is used as an emollient and laxative, and for making explosives and antifreeze.

(organic compound) An ester of glycerol and one or more fatty acid; they are the major constituents of lipids.

A syrupy, sweet, colorless or yellowish liquid triol, C3H8O3, obtained from fats and oils as a byproduct of saponification and used as a solvent, antifreeze, plasticizer, and sweetener and in the manufacture of dynamite, cosmetics, liquid soaps, inks, and lubricants.

A compound ether (formed from glycerin). Some glycerides exist ready formed as natural fats, others are produced artificially.

(organic compound) 1,2,3-trihydroxy-propane or propan-1,2,3-triol; a trihydric alcohol

An ester of glycerol and fatty acids that occurs naturally as fats and fatty oils;

A syrupy sweet liquid obtained as a by-product in the manufacture of soap from animal or vegetable oils and fats; it is used as an antifreeze, a plasticizer, and a food sweetener and in the manufacture of dynamite, cosmetics etc.

Same as Glycerin.

A sweet syrupy trihydroxy alcohol obtained by saponification of fats and oils

In the human body, glycerides serve as a major form of energy storage, especially in adipose (fat) tissues.

Yes, glycerides are a type of fat, specifically triglycerides, which are commonly found in both food and the human body.

Glycerol can be metabolized into glucose, providing a source of energy, especially during fasting or intense physical activity.

The breakdown of glycerides releases fatty acids and glycerol, which are used for energy production or other metabolic processes in the body.

Glycerides are important in biodiesel production because they undergo a process called transesterification, which transforms them into biodiesel and glycerol.

In the industrial sector, glycerol is used as a cryoprotectant, antifreeze, and in the manufacture of explosives like nitroglycerin.

No, glycerol can be derived from both animal and plant sources, particularly from the hydrolysis of triglycerides in these sources.

Dietary sources of glycerides include most fats and oils, such as butter, vegetable oil, and animal fats.

Glycerol is a fundamental component of triglycerides, linking with three fatty acids to form the primary storage form of fat in animals.

In skin care products, glycerol is used as a humectant to help maintain moisture in the skin by attracting water from the air.

Yes, glycerides can be synthesized in industrial processes, often used in the production of foods and biodiesel.

The human body can produce glycerol through the breakdown of triglycerides and other lipids during metabolic processes, independent of dietary intake.

Besides being a sweetener, glycerol serves as a solvent and texture enhancer in various food products, improving shelf life and consistency.