Food additives data book - wordpres

TECHNOLOGY OF USE IN FOODS:
Does not dissolve well in cold water, but is soluble in hot water or ethanol; practically insoluble in ether; ammoniated form soluble in hot or cold water and
propylene glycol.
50 to 100 times sweeter than sucrose. Ammoniated salt generally used at the following levels:
– Baked goods 61ppm
–Frozen dairy 91 ppm
– Non-alcoholic beverages 36 to 51 ppm
– Soft candy 1511 ppm
– Confection, frosting 625 ppm
– Gelatin, pudding 79 ppm
– Alcoholic beverages 59 ppm
– Hard candy 676 ppm
– Chewing gum 2278 ppm
Ammonium glycyrrhizin inactivated in acid media (pH below 4.5) due to precipitation of acid form. Relatively heat-stable, but flavour tends to deteriorate
above 105°C; can precipitate at pH below 4.5.
Strong licorice flavour, so use in bakery products limited (a few confectionery products); applied mostly in tobacco and pharmaceutical products.
Has foam-enhancing properties which can be useful in beverage formulation.
SYNERGISTS: Glycyrrhizine potentiated to 100 times original sweetness in presence of sucrose
FOOD SAFETY ISSUES: Non-calorific
LEGISLATION:
USA:
GRAS flavouring agent
CFR 21: Part 184
184.1408 – Licorice and licorice derivatives.
(a) (1) Licorice (glycyrrhiza) root is the dried and ground rhizome and root portions of Glycyrrhiza glabra or other species of Glycyrrhiza. Licorice extract
is that portion of the licorice root that is, after maceration, extracted by boiling water. The extract can be further purified by filtration and by treatment
with acids and ethyl alcohol. Licorice extract is sold as a liquid, paste (“block”), or spray-dried powder.
Glycyrrhizin 933