Description
Refer to JUNIPER BERRIES.
Ammoniated glycyrrhizin is prepared from a hot water extract of
licorice root by sulfuric acid precipitation followed by neutraliza tion with dilute ammonia. The final product is a mixture of the
mono-, di-, and tri-ammonium salts.
The glycyrrhizin content of licorice varies with the place of origin.
Oriental block licorice contains 20 percent or more glycyrrhizin
while Italian and Spanish products contain from 12 to 16 percent
of the substance.
Ammoniated glycyrrhizin has been important to the food industry
because it is 50 times sweeter than sucrose and for its foam
stabilizing action. It has been reported ammoniated glycyrrhizin
synergizes the sweetness of sucrose and potentiates the flavor of
chocolate. It is often used as a sweetener in tobacco products.
Chemical Properties
The oil should be obtained exclusively by steam distillation of the nonfermented berries; because of extensive gin production (obtained from fermented and subsequently distilled berries), the oil results as a by-product of gin distillation. The by-product
oil is much less aromatic, lacking the oxygenated fractions. It is almost entirely insoluble in dilute alcohol, even after subsequent
rectification and is not suitable in the formulation of compounded oils. The oil has a characteristic odor and an aromatic bitter taste.
Consumption: Annual: 700.00 lb
Occurrence
Found in the fruit (berries) of Juniperus communis L.
Definition
Extractives and their physically modified derivatives. Juniperus communis, Cupressaceae.
Preparation
By steam distillation of the dried ripe fruit.
Essential oil composition
The oils contain β-pinene, myrcene, d-lemonene, cymene, camphene, α-terpineol, borneol and α- and
γ-cadinene. The constituents vary, depending on the origin of the plant. The terpeneless or sesquiterpeneless essential oils are destined
for specific applications. The volatile oil is composed of 50% monterpenes (pinene, myrcene, sabinene).
Biochem/physiol Actions
Taste at 10 ppm
