Glycerol Monostearate (40%) is an emulsifier, which facilitates the union of fat molecules with water. It prevents the formation of fat bloom on confectionery and truffles. It is applicable to all types of products with water content, and it is particularly recommended for use in water-fat mixtures. It prevents ice creams from drying out or being too sweet. Glycerin serves as humectant, solvent and sweetener, and may help preserve foods. It is also used as filler in commercially prepared low-fat foods (cookies, cake, and candy), and as a thickening agent in liquors. Glycerin also serves as a way, along with water, to preserve certain types of leaves. Glycerin is also used as a sugar substitute. In this regard, it has approximately 27 calories per teaspoon and is 60% as sweet as sucrose. Although it has about the same food energy as table sugar, it does not raise blood sugar levels, nor does it feed the bacteria that form plaques and cause dental cavities.