Description
Refer to LICORICE.
Chemical Properties
Licorice extract is produced by extraction of the comminuted roots and rhizomes of Glycyrrhiza glabra, with boiling
water followed by evaporation of the aqueous extract. The extract has a sweet, mild odor and a very sweet taste. Also see Licorice.
Definition
Extractives and their physically modified derivatives such as tinctures, concretes, absolutes, essential oils, oleoresins, terpenes, terpene-free fractions, distillates, residues, etc., obtained from Glycyrrhiza glabra, Leguminosae.
Composition
A number of substances are known to be present in licorice extract, some of which may be artifacts introduced in
processing. Principal constituents consist of glycyrrhizin (20%), reducing sugars (5%), nonreducing sugars (5%), starch, dextrin and
gums (30%), ash (8%) and moisture (17%). In addition, licorice roots contain triterpene, flavonoids and B vitamins (Burdock, 1997).
Taste threshold values
Taste characteristics at 0.1%: lingering sweet glycyrrhizin, with a brown, syrupy, woody aftertaste.