Liquorice extract

Liquorice extract is a concentrated flavouring derived from the root of the liquorice plant (Glycyrrhiza glabra). The root is dried, ground, and then extracted using water or alcohol to obtain a dark, viscous liquid or solid. This extract contains glycyrrhizin, the compound responsible for its characteristic sweet and slightly bitter taste.

Liquorice extract is primarily used as a flavouring agent in confectionery, particularly in liquorice sweets, chewing gum, and some beverages. It can also be used in savoury applications, such as marinades and sauces, to add depth and a unique sweet-salty profile. Its intense flavour means it is often used in small quantities.

Liquorice extract is used as a flavouring and is not typically assigned an E-number as a food additive in the UK. The main active compound, glycyrrhizin, can have physiological effects if consumed in very large amounts over prolonged periods. Regulatory bodies like EFSA have evaluated glycyrrhizin, and it is recognised that excessive consumption may lead to adverse effects such as increased blood pressure and fluid retention. However, at the levels typically found in foods, it is not considered a health concern for most people. The FSA and FSS provide guidance on safe food consumption.