The triglyceride 1,2,3-triacetoxypropane is more generally known as triacetin and glycerin triacetate. It is the triester of glycerol and acetylating agents, such as acetic acid and acetic anhydride. It is a colorless, viscous and odorless liquid with a high boiling point. It has a mild, sweet taste in concentrations lower than 500 ppm, but may appear bitter at higher concentrations.
Triacetin was first prepared in 1854 by the French chemist Marcellin Berthelot.