I copied this from a website cause I'm not that smart. But it looks like you can use it to me. I hope this helps. If not, I'll google some more. heehee
I thought I would
throw my 2 cent chemistry knowledge in here. ALL GLYCERIN is produced from vegetable or animal fat/oil. Mostly vegetable, therefore food grade or reagent grade are both the same thing chemically speaking (C3H8O3), just different levels of purification to remove the free anions. Glycerin is not produced from petroleum.
i.e. food grade is just that, acceptable by FDA standards for human consumption.
USP [United States Pharmacopeia] is a higher grade, and suitable for human consumption (like to thicken cough syrup and make it taste a little better, also used in booze like schnapps etc...to give a better mouth feel) and cosmetics.
Reagent Grade is of highest purity and used mainly in chemical analysis preparations where any deviant anions would skew results in an experiment.
So basically, use whatever is available and suits your personal tastes or belief in safety level.