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.
