Ethylene glycol

One of the glycols or polyols: a colourless, viscous, hygroscopic liquid used as a solvent, antifreeze and plasticiser, and in edible films. It is toxic if ingested, so its food-related uses are strictly limited and food-grade alternatives are preferred wherever possible. Its sweet taste makes accidental ingestion — famously in adulterated wines and counterfeit spirits — especially dangerous, as metabolism produces oxalic acid that destroys the kidneys. Food-grade heat-transfer fluids use propylene glycol instead, and any glycol contact with food-contact surfaces is tightly controlled and documented.