Food additives data book - wordpres

Flavour Enhancers 472
NAME: Ammoniated glycyrrhizin
CATEGORY: Flavour enhancer
FOOD USE: Baked goods/ Beverages (alcoholic)/ Beverages (non-alcoholic)/ Candy (hard)/ Candy (soft)/ Chewing
gum/ Herbs/ Plant protein products/ Seasonings/ Vitamin or mineral dietary supplements/
Pharmaceuticals
SYNONYMS: CAS 053956040/ Ammonium glycyrrhizinate, pentahydrate/ Monoammonium glycyrrhizinate/
Ammonium glycyrrhizinate/ Magnasweet ® / MAG
FORMULA: C42 H65NO16·5H2O
MOLECULAR MASS: 839.91
ALTERNATIVE FORMS: Ammonium glycyrrhizinate, pentahydrate/ Ammonium glycyrrhizinate/ Monoammonium
glycyrrhizinate
PROPERTIES AND APPEARANCE: Obtained by extraction from ammoniated glycyrrhizin; derived from roots of Glycyrrhiza glabra,
family Leguminosae.
White powder, sweet taste; insoluble in glacial acetic acid; soluble in ammonia. About 100 times as
sweet as sucrose; hygroscopic
FUNCTION IN FOODS: Flavour enhancer; flavouring agent; surface-active agent; foaming agent; aromatisation of food;
sweetening agent for taste correction of food and drugs and production of confectioneries; sweetness
potentiators; masking agents; reduce metallic aftertaste from high-intensity sweeteners
ALTERNATIVES: For Licorice taste: Licorice/Licorice root extract; Licorice; Thaumatin.
For high sweetness intensity: aspartame; ethyl maltol; glycine; Sucralose
TECHNOLOGY OF USE IN FOODS: Some relative sweetness measured against 20 mg/100 ml of sucrose solution (70 times sweeter)
or 10mg/100ml of sucrose solution (93 times sweeter). Slow onset of sweetness, but taste is long.
Effectively masks bitter, harsh, and astringent aftertastes common to pharmaceutical active ingredients.
Enhances and magnifies natural and artifical flavours.