Table.
US Food and Drug Administration Limitations for the Use of Liquorice and Its Derivatives in Foods
| Food Category | Maximum Allowable Levels in Foods | Functional Use |
|---|---|---|
| Baked goods | 0.05 | Flavor enhancer |
| Flavoring agent | ||
| Alcoholic beverages | 0.1 | Flavor enhancer |
| Flavoring agent | ||
| Surface active agent | ||
| Nonalcoholic beverages | 0.15 | Flavor enhancer |
| Flavoring agent | ||
| Surface active agent | ||
| Chewing gum | 1.1 | Flavor enhancer |
| Flavoring agent | ||
| Hard candy | 16.0 | Flavor enhancer |
| Flavoring agent | ||
| Soft candy | 3.1 | Flavor enhancer |
| Flavoring agent | ||
| Herbs and seasonings | 0.15 | Flavor enhancer |
| Flavoring agent | ||
| Plant protein products | 0.15 | Flavor enhancer |
| Flavoring agent | ||
| Vitamin or mineral dietary supplements | 0.5 | Flavor enhancer |
| Flavoring agent | ||
| Values are expressed as the percentage of glycyrrhizin content. Data from World Health Organization. 12 | ||