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Summary The application of the ester interchange reaction to triglycerides has been reviewed briefly. This process gives promise of becoming commercially important, in which case substantial quantities of glycerine might be added to present sources of supply.

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Glycerol and sucrose or dextrose are often used together in cake icings, candies, sirups, and pharmaceutical elixirs. In planning a recipe or formula that will prevent or promote crystallization of the sugar, as the need may be, it is important to know the solubility of the sugar. Solubilities of sucrose in several concentrations of aqueous glycerol were determined at 15°and 35°C. Solubilities of dextrose were determined at 15°, 25°, and 35°C. Sucrose is more soluble than dextrose at lower glycerol concentrations but dextrose is the more soluble at higher glycerol concentrations. The solubility of both sugars is decreased by increased glycerol concentration and by lowered temperature.Glycerol is used as a humectant, to improve the texture and consistency of candies, icings, and sirups, and in pharmaceutical elixirs and cough sirups. It is desirable to know the solubilities of the common sugars, sucrose and dextrose, in aqueous glycerol at ordinary temperatures in order that crystallization may be prevented or promoted, as the need may be. Sucrose solubilities at 15°and 35°C. and dextrose solubilities at 15°, 25°, and 35°C. are reported. Sucrose solubility at 25°C. has been previously reported (3). Glycerol concentrations of from 25 to 95% by weight were used.

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