In nature, glycerin forms the backbone of fat and oil molecules. The body uses it as a source of energy or as a starting material in making more-complex molecules.. In its common liquid form, glycerol is nonpoisonous, colorless, odorless and sweet tasting and has a high viscosity. Glycerine is an important component of fat and vegoil molecules and phospholipids Serves as humectant, solvent and sweetener, may help preserve foods. Solvent for flavors (such as vanilla) and food coloring. Humectant and softening agent in candy, cakes and casings for meats and cheeses. Manufacture of mono- and di-glycerides for use as emulsifiers. Used in manufacture of polyglycerol esters going into shortenings and margarine. Used as filler in low-fat food products (i.e., cookies).