Glycyrrhizin

Glycyrrhizin (CAS 1405-86-3), also known as glycyrrhizinic acid and classified as E958 in food applications, is the principal bioactive triterpene glycoside extracted from licorice root.

Where is Glycyrrhizin used?

• Food and beverage: intense sweetener, roughly 50 times sweeter than sucrose, masking bitter off-notes in functional ingredients, protein blends and nutraceutical formulations
• Pharmaceuticals: excipient and flavor-masking agent in syrups, lozenges and chewable tablets
• Personal care: skin-soothing serums, toners and brightening formulations, supporting moisture retention and stabilizing actives against oxidative degradation
• Confectionery and tobacco processing rely on it as a flavor enhancer and humectant to control texture.

Good to know: Available as the ammoniated form and as the free acid. Supply meets USP, BP and cosmetic-grade requirements.

Commercial specifications

• Purity typically 95% to 98% depending on application