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Food Industry

The main active ingredient of licorice products is Glycyrrhizic acid, which is a natural sweet substance that is 80-180 times sweeter than sucrose. Glycyrrhizic acid is a triterpene substance that provides sweetness don’t cause obesity and higher blood pressure. The synergistic properties of Glycyrrhizic Acid, combined with another sweetener, or ingredient containing natural sweeteners, will increase the sweetness peak of consumer products. This peak extension will lead to a more intense sweetness profile which can be optimized within the application to reduce the requirement for a sweetener or other ingredients resulting in a net savings in product development.

 

 

 

Glycyrrhizic Acid improves taste perception in product development by improving the flavor strength and the flavor duration. Applications involving chewing gums, chewable vitamins and lozenges, etc., are particularly well suited for benefiting from this attribute of Glycyrrhizic Acid. Improvement of perception will allow for the flavors to be optimized.

  

 

In addition to glycyrrhizic acid, licorice products also consist of other ingredients, including small molecular flavor substances, glycyrrhiza flavone and glycyrrhiza polysaccharide. They make licorice products a special flavor other than sweetness and are often added as flavor enhancers to various processed foods. Adding licorice products to juice or other non-carbonated drinks will make the beverage cool and delicious. Using this product in preserved fruits and candied fruits can effectively highlight the flavor, prolong sweetness and enhance tastiness.

 

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