JPS5696678A - Sweetener - Google Patents

Sweetener

Info

Publication number
JPS5696678A
JPS5696678A JP17249479A JP17249479A JPS5696678A JP S5696678 A JPS5696678 A JP S5696678A JP 17249479 A JP17249479 A JP 17249479A JP 17249479 A JP17249479 A JP 17249479A JP S5696678 A JPS5696678 A JP S5696678A
Authority
JP
Japan
Prior art keywords
glycyrrhizin
added
solution
extracted
deposit
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
JP17249479A
Other languages
Japanese (ja)
Inventor
Takashi Kuramoto
Masaharu Nakaura
Takashi Kameda
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Maruzen Kasei Co Ltd
Original Assignee
Maruzen Kasei Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Maruzen Kasei Co Ltd filed Critical Maruzen Kasei Co Ltd
Priority to JP17249479A priority Critical patent/JPS5696678A/en
Publication of JPS5696678A publication Critical patent/JPS5696678A/en
Pending legal-status Critical Current

Links

Abstract

PURPOSE: To make a sweetener have the same sweetness as that of ordinary glycyrrhizin, no separate out or gelatinize in an acidic food, a refreshing drink, by heat- treating glycyrrhizin extracted from Licorice root with a caustic alkali solution.
CONSTITUTION: Hydrochloric acid is added to a warm water extracted solution of Licorice (root) so that a pH is adjusted to about 2 to give a deposit. 10N-NaOH is added to the deposit, which is made alkaline, heat-treated at 120°C for 30min, cooled, and made to separate out with an acid by using hydrochloric acid. The precipitate separated out with an acid is washed with water, dried, and extracted with an alcohol. A KOH aqueous solution is added to the extracted solution so that pH is adjusted, and the solution is crystallized from an alcohol to give a white substance. The substance thus obtained has the same sweetening strength as that of conventional glycyrrhizin but it in not used similarly with the conventional glycyrrhizin. The substance will not produce a deposit or gelatinize, when it is added to an acidic food or a refreshing drink, as the conventional products do.
COPYRIGHT: (C)1981,JPO&Japio
JP17249479A 1979-12-28 1979-12-28 Sweetener Pending JPS5696678A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP17249479A JPS5696678A (en) 1979-12-28 1979-12-28 Sweetener

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP17249479A JPS5696678A (en) 1979-12-28 1979-12-28 Sweetener

Publications (1)

Publication Number Publication Date
JPS5696678A true JPS5696678A (en) 1981-08-04

Family

ID=15943010

Family Applications (1)

Application Number Title Priority Date Filing Date
JP17249479A Pending JPS5696678A (en) 1979-12-28 1979-12-28 Sweetener

Country Status (1)

Country Link
JP (1) JPS5696678A (en)

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