Triacetin

Triacetin, or glyceryl triacetate, is the triester formed when all three hydroxyl groups of glycerol are acetylated. This colorless, oily liquid is used as a solvent, plasticizer, and food additive.

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Food additive: A substance added to food to affect properties such as flavor, texture, preservation, or processing. Triacetin is used as a food ingredient, including as a solvent and humectant.
Ester: An organic compound containing a carbonyl group bonded to an oxygen atom that is bonded to another carbon group. Triacetin belongs to this compound family through its three ester linkages.
Acetylation: A chemical reaction that adds an acetyl group to a molecule. Triacetin is produced by acetylating glycerol’s three hydroxyl groups.
Diacetin: A mixture of glycerol diacetate isomers with two acetylated hydroxyl groups. Unlike triacetin, diacetin retains one unesterified hydroxyl group.
Plasticizer: A substance added to a material to increase its flexibility or workability. Triacetin softens polymers such as cellulose acetate by reducing intermolecular attraction.
Glycerol: A three-carbon alcohol with three hydroxyl groups, widely found in fats and oils. Each of glycerol’s hydroxyl groups is esterified to form triacetin.
Acetic anhydride: A reactive compound used to transfer acetyl groups in chemical synthesis. It is a common acetylating reagent for converting glycerol into triacetin.
Monoacetin: A mixture of glycerol monoacetate isomers with one acetylated hydroxyl group. Monoacetin is less fully acetylated and retains two hydroxyl groups.
Cellulose acetate: A cellulose derivative in which some or all hydroxyl groups are esterified with acetate. Triacetin plasticizes cellulose acetate in films, fibers, and molded products.
Acetic acid: A two-carbon carboxylic acid that gives vinegar its characteristic acidity. Its acetyl groups form the three ester portions of triacetin.