Glycerol and ethyl alcohol in sweets such as panettone and colombe

Glycerol and ethyl alcohol can be used as an ingredient in baked goods such as colomba and panettone. Ethyl alcohol is used for its antimicrobial and anti-mold properties, contributing to the preservation of foods and helping to extend their shelf life.

The concentration of ethyl alcohol in the finished product can vary between 0.4 and 1.2%.

With regard to labeling, if ethyl alcohol is used as an ingredient, it must be indicated in the list of ingredients in decreasing order of weight compared to the others at the time of its inclusion in the formula.

If, on the other hand, alcohol is used as a carrier for other substances, it can be indicated with a phrase such as “produced with the use of ethyl alcohol (x% in the finished product)” or “contains ethyl alcohol (x% in the finished product)”.

Glycerol, another possible ingredient, is a humectant and preservative that can be used to improve the product’s hold and texture. However, it is not specifically mentioned as a mandatory or optional ingredient for colomba or panettone according to Italian regulations.

It is important that the label of each product clearly reports the presence of these ingredients to ensure transparency and inform consumers.

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