Table 1.
US Food and Drug Administration limitations for the use of licorice and its derivatives in foods (21 CFR 184.1408c) [World Health Organization, 2005].
| Food category | Maximum allowable levels in foods as % glycyrrhizin content | Functional use |
|---|---|---|
| Baked goods | 0.05 | 1, 2 |
| Alcoholic beverages | 0.1 | 1, 2, 3 |
| Nonalcoholic beverages | 0.15 | 1, 2, 3 |
| Chewing gum | 1.1 | 1, 2 |
| Hard candy | 16.0 | 1, 2 |
| Soft candy | 3.1 | 1, 2 |
| Herbs and seasonings | 0.15 | 1, 2 |
| Plant protein products | 0.15 | 1, 2 |
| Vitamin or mineral dietary supplements | 0.5 | 1, 2 |
| All other foods, except sugar substitutes | 0.1 | 1, 2 |
1 = flavor enhancer; 2 = flavoring agent; 3 = surface-active agent.