"Doug" > wrote in message
om...
> 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).

Glycerin can be a by-product of beef fat IIRC, but most glycerin is
vegetable glycerin. I have no idea what plant it would come from, and my
books all seem to imply that it is only from animal fats. <sigh> So much for
my remembery....
>
> 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