Liquorice - Dictionary

Acidifiers occur naturally in fruit. In the confectionery industry, they are used to lower the pH value in order to make it more difficult for microorganisms to multiply. Citric acid, lactic acid, potassium citrate and sodium tartrate are used in the production of liquorice.

Glycyrrhizin is a component of liquorice and gives liquorice its typical taste. The sweetness of glycyrrhizin is about 50 times higher than sugar. It relieves coughs, hoarseness and stomach complaints. Glycyrrhizin relieves coughs, hoarseness and stomach complaints, has anti-inflammatory, expectorant and thirst-quenching properties, but also stimulates blood pressure. Therefore, only recommended in moderation, approximately 100 mg/day, which corresponds to approximately 100 g of liquorice/day, depending on the strength of the liquorice.

Agar (E 406) is an extract from red algae and is used as a gelling and thickening agent, e.g. as a substitute for gelatine. Valued in Japanese cuisine for centuries, it also became known in Europe in the 19th century.

14 foods must be labelled as food allergy triggers. Three of these 14 allergens are contained in (some) liquorice recipes: peanuts, soy, milk.