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@GotGarlic that does make sense i guess. Thanks for all the info and thoughts!

Great! Thanks @GotGarlic for digging out this post. It clears out the chemistry part a lot. Although i didn't see the part saying that its safe to consume heated glycerin. I do see them saying not to taste the boiled out brown residue at 160°C. Am i missing something here? Also, it says it...

Thanks @GotGarlic for the info. I read the healthline page prior posting the topic here, yes it says glycerin offers health benefits but sadly doesnt talk about heated glycerin. Although the shrubs alternative looks interesting n healthy, surely will give that a try. Thanks for the recipe page...

@taxlady yeah, that's easier i guess. Might give it a try. @dragnlaw i know it because i read it in an article from a legit source, and i didn't asked anyone to give advice based on rumours. And cinnamon heating in water idea, i clarified earlier, but again in short : other ing. too> heating...

@dragnlaw lol, i am also a home cook, infact an ammature one at that. For quantity/ strength as i said earlier it would be not be much, like almost half teaspoon for a glass of beverage. For time, in heating it would be approx 10 mins, once made i would be using it for weeks/months though...

Also, my major concern here is : is heated veg glycerin okay to be used in beverages. So even if we forget about infusion etc. Just out of curiosity as well, would like to know the answer to that question. Hope that makes sense.

It is something i learned from internet, the thing is that when you extract flavor from any ingredient, it comes out as its oil. So to make it mixable with water, you need to infuse that oil into something that can mix in both water and oil. Also, cinnamon is just one of a few other ingredients...

Nothing complex like that. Its just a flavor extraction through infusion in a flavorless medium. This will be used for beverage.

Thanks @dragnlaw and @ taxlady Thats a good idea to look at it scientifically. Although i was looking if there was a general practice that someone may know of. Like its a generally bad practice to heat honey. Or even if someone can suggest a better alternative to infuse flavors, i thought...

* PS : Forgot tom mention why using it. So it works as emulsifier, soluble in water and oil, and it is both cheap and non alcoholic (preferred) alternative. And it is said to be a preservative too, so good for flavor extracted to not go bad soon.

Thank you @Kathleen for the warm welcome. I am happy being able to interact with knowledgeable and helpful people here, and m sure i will be regular here now. :) Thank you @dragnlaw for the quick reply and thoughts. I understand the reason of side effects, but i did researched earlier and it...

Hi everyone, My name is shubh, and I am new to the forum. I am working on a beverage recipe and had a question related to using vegetable glycerin. I am planning to heat/boil vegetable glycerin with cinnamon to infuse the oil in it. But i am not sure if it is healthy to drink it after...