Year: 2007
Type: article
Abstract: Properties of eight commercial licorice extracts used as a food additive (sweetener, listed in the List of Existing Food Additives in the Japanese Food Sanitation Law) were surveyed. Residue on ignition ranged from 0.3 to 12.4%, and pH ranged from 4.1 to 6.8, amount of glycyrrhizin, which is the major component in licorice extract, ranged from 10.9 to 77.4%, sodium ranged from 0.1 to 1.2%, potassium ranged from 0.3 to 5.0%, and ammonium nitrogen ranged from 0.03 to 2.5%. These results indicated that various products were distributed on the market. Differences in the manufacturing process may contribute to the variations of product properties.
Authors: Kenji IIDA, Yoko UEMATSU, Kumi SUZUKI, Tetsuko YASUNO, Keiko HIRATA, Kouichi ITO
Institution: Tokyo Metropolitan Institute of Public Health
Language: Japanese
Subfield: Pharmacology
Domain: Life Sciences
Open Access status: diamond
OpenAlex ID: W1974890109