Glycyrrhizin-free fractions from licorice root and process for o

Details Glycyrrhizin-free fractions from licorice root and process for o Glycyrrhizin-free fractions from licorice root and process for o

1977-02-02

1979-07-31

Golian, Joseph M.

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Gels or gelable composition

426592, 426590, 426594, 426578, 426579, 426641, 426589, 426593, 426650, 426655, 426431, 131 17R, 2602365, A23L 122

Patent

active

041630670

ABSTRACT:
Glycyrrhizin-free fractions from licorice root are obtained by selective extraction and fractionation. The glycyrrhizin-free fractions are described, as in the manner for obtaining them and uses of the fractions as natural flavorants, flavor potentiators and adjuvants, as surface active agents, including wetting, foaming, emulsifying, dispersing and settling agents. Products containing the glycyrrhizin-free fractions are also described.

REFERENCES:
patent: 1389663 (1921-09-01), Ito
patent: 1849569 (1932-03-01), Condorelli et al.
patent: 2058019 (1936-10-01), Ito et al.
Fenaroli's Handbook of Flavor Ingredients, Edited by Furia et al., 1971, The Chemical Rubber Co., Cleveland, pp. 152, 153.
Food Engineering, vol. 38, No. 5, May 1966, p. 46.

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