[Properties of commercial licorice extracts used as a food additive].
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.
Iida
Kenji
K
Tokyo Metropolitan Institute of Public Health, 3-24-1 Hyakunin-cho, Shinjuku-ku, Tokyo 169-0073, Japan.
Uematsu
Yoko
Y
Suzuki
Kumi
K
Yasuno
Tetsuko
T
Hirata
Keiko
K
Ito
Kouichi
K
D005503:Food Additives; D006035:Glycyrrhiza / Q000737:chemistry*; D019695:Glycyrrhizic Acid / Q000032:analysis; D006863:Hydrogen-Ion Concentration; D010936:Plant Extracts / Q000032:analysis; D011188:Potassium / Q000032:analysis; D000644:Quaternary Ammonium Compounds / Q000032:analysis; D012964:Sodium / Q000032:analysis
D005503:Food Additives; D010936:Plant Extracts; D000644:Quaternary Ammonium Compounds; D019695:Glycyrrhizic Acid; D012964:Sodium; D011188:Potassium