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Propylene Glycol
What Is
Propylene Glycol
By Chris Steel
Propylene glycol (PG) is a
colorless and odorless liquid chemical used for decades in a wide array of
applications.
A synthetic substance
produced in industrial quantities, it is a relatively simple organic compound
that has the chemical formula C3H8O2.
The U.S. Food and Drug
Administration considers PG as non-toxic in small amounts; however, large doses
can cause seizures in humans and kidney and liver damage in animals.
Food Additives
In foods, PG absorbs water
and maintains moisture. It dissolves food dyes and flavorings in drinks, and it
keeps foods from freezing, such as in breweries and dairies.
In food, it would be
difficult to consume a dangerous dose, but babies, infants, the elderly and
those with certain allergies may be more sensitive to the chemical.
Cosmetics
In cosmetics, PG is commonly
used to emulsify oil components to water-based components.
Propylene glycol also helps
cosmetic items keep from melting in high heat and freezing in low temperatures.
The small amounts used in
cosmetics do not pose health risks, except to those with sensitivities.
Pharmaceuticals
In medicines, PG acts as an
emulsifier, specifically in topical agents and injectable medicines. It also
acts as an excipient, or solvent, for the active ingredients in medications.
Newborns have shown adverse
reactions to medicines using this chemical.
Industrial Uses
Propylene glycol has a
myriad of functions in industrial applications.
The textile industry uses it
as an intermediary in the production of polyester fiber.
The military uses it to form
smoke screens for troops.
Military and commercial
airlines use it as a de-icer for planes, however, ethylene glycol is also used
because of its lower cost.
PG can be found in liquid
detergents, as well as a number of other uses.
Chris
Steel began writing professionally in
2010, specializing in cooking, fitness and nutrition. He has also taught
English for two years in Korea. Steel holds a bachelor's degree in sports
sciences from Ohio University and an associate degree in culinary arts from
Western Culinary Institute.
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