8002-68-4

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.

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

Found in the fruit (berries) of Juniperus communis L.

Extractives and their physically modified derivatives. Juniperus communis, Cupressaceae.

By steam distillation of the dried ripe fruit.

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).

Taste at 10 ppm