What is Licorice Extract?
Licorice extract (CAS Number: 68916-91-6) is a concentrated preparation obtained from the roots and rhizomes of plants in the Glycyrrhiza genus, with Glycyrrhiza glabra being the most commercially utilized species. The extract contains glycyrrhizin (also called glycyrrhizic acid), a triterpene glycoside that provides licorice's characteristic sweet taste and flavor profile. Licorice extract exists in various forms including solid extracts, liquid extracts, and powders, depending on processing methods and intended applications.
Common Uses
In the food industry, licorice extract serves as a flavoring agent in confectionery products, beverages, desserts, and baked goods. It is particularly common in traditional licorice candies, anise-flavored products, herbal teas, and some tobacco products. The extract can also function as a flavor adjuvant, enhancing or modifying other flavors in food formulations. Due to its sweetness, licorice extract sometimes reduces the need for added sugars in certain applications, though it is primarily valued for flavor contribution rather than as a sweetening agent.
Safety Assessment
Licorice extract has not been formally approved as Generally Recognized As Safe (GRAS) by the FDA, though it has a long history of use in food and traditional medicine applications. The FDA has recorded zero adverse events and zero recalls associated with licorice extract in their databases, indicating no documented safety incidents from food use at typical consumption levels.
The primary safety consideration with licorice extract relates to glycyrrhizin content and potential systemic effects from excessive consumption. Glycyrrhizin can cause pseudoaldosteronism with prolonged, high-dose intake, potentially leading to sodium retention, potassium loss, and temporary hypertension in susceptible individuals. However, these effects typically occur with consumption levels far exceeding normal food use—generally requiring sustained intake of large quantities over extended periods.
The European Commission and EFSA have evaluated licorice extract and permit its use as a flavoring, though some regulatory frameworks establish limits on glycyrrhizin content in food products. In the European Union, licorice flavoring is permitted under Regulation (EC) No 1334/2008, with specifications regarding its composition and intended use levels.
Normal food consumption of licorice-flavored products provides glycyrrhizin quantities considered safe by regulatory authorities. Individual sensitivity varies, and persons with hypertension, cardiovascular conditions, or taking certain medications should consult healthcare providers regarding licorice consumption from any source.
Regulatory Status
Licorice extract is permitted for use as a flavoring agent in many countries including the United States (under FEMA GRAS guidelines for certain licorice preparations), the European Union, Canada, and Japan, though specific regulatory pathways and restrictions vary by jurisdiction. In the U.S., while not formally FDA GRAS-affirmed as a category, licorice flavoring components have long regulatory history and are used in food products under the general flavoring regulations.
The extract must meet purity and identity specifications when used commercially, and manufacturers should verify compliance with local regulations regarding maximum use levels and glycyrrhizin content where such limits exist.
Key Studies
Scientific literature on licorice extract's safety has focused on glycyrrhizin's pharmacological effects. Research demonstrates that systemic effects require substantially higher exposures than typical dietary use. Studies on traditional licorice consumption patterns in populations with long historical use show safety at conventional food levels. Modern food safety evaluations by regulatory agencies have determined that licorice extract used as a flavoring at intended levels presents minimal risk to consumers.