Do Freeze Pops Have Glycerol? What You Need to Know

December 8, 2025 •

3 min read

According to ingredient lists from major brands, many commercial freeze pops, including sugar-free varieties, do have glycerol as a key ingredient. This ingredient, also known as glycerin, plays a crucial role in preventing these frozen treats from solidifying into a rock-hard block of ice.

Quick Summary

Many commercial freeze pops use glycerol to achieve a smoother, slushier texture by preventing the formation of large ice crystals. The ingredient is generally safe but requires moderated consumption, especially for young children, due to potential side effects from high intake.

Key Points

Key Ingredient: Many commercial freeze pops use glycerol, a sugar alcohol, as a food additive to achieve their signature texture.
Function as Cryoprotectant: Glycerol's main purpose is to prevent the liquid from freezing into a solid block by inhibiting large ice crystal formation, resulting in a smooth, slushy consistency.
Sugar Alternative: In many low-sugar or sugar-free varieties, glycerol is used to replace sugar, which traditionally performs a similar antifreeze function.
Safety Concerns for Children: Health advisories warn that young children (typically under 7) should avoid excessive consumption of glycerol-containing drinks, including slushies and freeze pops, due to the risk of intoxication.
Moderate Consumption Advised: For most people, glycerol is safe in typical amounts, but moderation is key, especially for children, to prevent potential side effects like headaches or nausea from high intake.

What is Glycerol and Why is it Used in Freeze Pops?

Yes, many commercial freeze pops contain glycerol. Glycerol, also called glycerin, is a simple sugar alcohol compound that is colorless, odorless, and has a sweet taste. In the food industry, it's used as a humectant (moisture retainer), solvent, sweetener, and preservative. Its primary function in frozen treats like freeze pops is to act as a cryoprotectant, disrupting the formation of large, hard ice crystals. Instead of a solid block of ice, this results in the signature smooth, pliable, and slushy texture that is characteristic of freeze pops and slushies.

Glycerol is often incorporated into low-sugar and sugar-free formulations. In traditional frozen treats, high concentrations of sugar serve a similar purpose by lowering the freezing point of water. As manufacturers increasingly reformulate products to reduce sugar content, glycerol has become a popular and effective substitute to maintain the desired texture. For example, ingredient lists for various Mr. Freeze products, including standard and sugar-free options, confirm the presence of glycerol.

The Functional Benefits of Glycerol in Frozen Confections

Prevents Crystallization: By disrupting the hydrogen bonding of water molecules, glycerol effectively prevents the formation of large ice crystals, resulting in a smooth, soft texture.
Lowers Freezing Point: Similar to sugar, glycerol lowers the temperature at which water freezes, which contributes to the pliable, slushy consistency of the frozen pop.
Moisture Retention: As a humectant, glycerol helps retain moisture, which is important for preventing products from drying out or becoming brittle over time.
Provides Sweetness: It offers a mild, sweet flavor, making it a functional sweetener, especially in low-calorie and sugar-free products.
Extends Shelf Life: Glycerol acts as a preservative by reducing water activity, which can inhibit the growth of microorganisms.

Is Glycerol Safe to Consume?

For most consumers, glycerol is generally recognized as safe (GRAS) when consumed in typical dietary amounts. It is a naturally occurring compound in fats and oils and is metabolized by the body. However, its use has been subject to increased scrutiny recently, particularly regarding slush ice drinks which may contain higher concentrations. Health authorities, such as the UK's Food Standards Agency, have issued specific warnings concerning excessive consumption by young children.

Glycerol and Concerns for Young Children

Incidents of glycerol intoxication have been reported in young children (typically under 7) who consumed large quantities of slushies containing glycerol in a short period. Symptoms of intoxication can include headaches, sickness, and, in severe cases, loss of consciousness and hypoglycaemia (low blood sugar). Health organizations now advise that children under a certain age (e.g., under 7 in the UK) should not consume these drinks and that businesses should not offer free refills to younger children. For more information, see the Food Standards Agency's advice on glycerol.

A Comparison of Stabilizers: Glycerol vs. Propylene Glycol

Both glycerol and propylene glycol are used in the food industry for similar purposes, but they have key differences.


Feature	Glycerol (Glycerin)	Propylene Glycol
Origin	Naturally derived from vegetable oils or animal fats through hydrolysis or saponification.	A synthetic chemical compound often produced from petroleum or from glycerol.
Toxicity	Very low toxicity. Considered non-toxic for most applications.	Also considered generally safe (GRAS) by the FDA, but consumption limits are typically lower due to potential toxicity in large doses.
Viscosity	Viscous and thicker consistency.	Less viscous than glycerol.
Taste	Sweet taste.	Slightly sweet taste but less pronounced than glycerol. Often chosen for flavor neutrality.
Safety in Foods	Generally the safer option for many food and personal care products due to its low toxicity.	Has more limited applications in food due to higher toxicity concerns compared to glycerol, especially in large amounts.
Common Uses	Humectant, sweetener, solvent in food, pharmaceuticals, and cosmetics.	Humectant, solvent, antifreeze, plasticizer in food, medicine, and industrial uses.

Conclusion: Navigating the Ingredients of Your Frozen Treats

In summary, glycerol is a common and intentionally included ingredient in many freeze pops and other frozen confections. Its function as a cryoprotectant is essential for creating the soft, smooth, slushy texture that consumers enjoy, particularly in low-sugar and sugar-free products. While generally safe for consumption in moderate quantities, its potential for causing intoxication in young children when consumed in excess is a significant concern that has prompted health advisories. It is different from propylene glycol, another stabilizer, and is generally regarded as the safer option for food applications due to its very low toxicity. Consumers, especially parents, should check labels and be mindful of consumption amounts to ensure a safe and enjoyable treat.

Frequently Asked Questions

Glycerol is used in freeze pops to prevent the liquid from freezing completely solid. It acts as a cryoprotectant, disrupting the formation of large ice crystals to give the product a smooth, slushy texture.

While generally safe in small amounts, health authorities advise against excessive consumption of glycerol-containing drinks by young children (typically under 7) due to the risk of glycerol intoxication. Parents should check ingredients and moderate intake.

Yes, excessive intake, especially over a short period, can cause side effects. In young children, this can lead to glycerol intoxication with symptoms like headaches, nausea, low blood sugar (hypoglycemia), and in rare cases, loss of consciousness.

Glycerol, also known as glycerin, can be derived from either vegetable oils (like palm or soy) or animal fats through a process called hydrolysis or saponification.

Glycerol is a trihydroxy alcohol and is generally considered non-toxic and safer for food applications. Propylene glycol is a dihydroxy alcohol and can have some toxic properties, limiting its use, although it is also considered safe in low amounts.

Yes, many sugar-free and low-sugar freeze pops use glycerol as a substitute for sugar to maintain the desired texture and sweetness without the calories of sugar. This is explicitly shown on the ingredient lists of many brands.

You can check the ingredient label. Glycerol will be listed by name (glycerol or glycerin) and sometimes by its E number, which is E422. It is usually found lower down on the ingredient list, indicating a smaller quantity.