Properties of commercial licorice extracts used as a food additive

被引：10

作者：

Iida, Kenji ^{[1
]}

Uematsu, Yoko ^{[1
]}

Suzuki, Kumi ^{[1
]}

Yasuno, Tetsuko ^{[1
]}

Hirata, Keiko ^{[1
]}

Ito, Kouichi ^{[1
]}

机构：

[1] Tokyo Metropolitan Inst Publ Hlth, Shinjuku Ku, Tokyo 1690073, Japan

来源：

JOURNAL OF THE FOOD HYGIENIC SOCIETY OF JAPAN | 2007年 / 48卷 / 04期

关键词：

Ammonium-nitrogen; Food additive; Glycyrrhizinic acid; Licorice extract; Potassium; Property; Quality; Sodium; Specification; Sweetener;

D O I：

10.3358/shokueishi.48.112

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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.

引用

页码：112 / 117

页数：6

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