I think glycerin is glycerin. It's a chemical compound (I can't quote
the atomic composition). I think the reason to use "food grade"
glycerin is that you want to assure that any impurities in the product
won't be hazardous to human health. Many chemicals come in lower
quality grades for industrial purposes - the purest ones are used for
pharmaceuticals and in food processing. You should be able to find
"food grade" glycerin at most drug stores (look for the initials USP
somewhere on the label).

Doug


"J Dixon" > wrote in message >...
> Bob, Cant say for fact, but I am relatively sure that there is more than one
> form of Glycerin as I have seen it specifically stated to acquire "food
> grade". HTH
> John Dixon