I recently submitted a formula to the TTB that came back for edits because of our inclusion of licorice root. Their statement reads as follows:
"Glycyrrhizin is found in licorice. Per 21 CFR 184.1408, the limit for glycyrrhizin in an alcoholic beverage is 0.1%. Please verify the percentage of glycyrrhizin present in the final product is less than or equal to 0.1%."
Is anyone familiar with outfits that can perform testing on our finished product? Or is a mathematical proof required assuming an initial concentration of Glycyrrhizin in our licorice root is within the range of 2-15% of the dry product per "Natural Food Additives, Ingredients & Flavourings" (Fry, 2012).
Also, does anyone have any supporting documentation from the FDA that can be used to support the use of Hawthorn berries in an alcoholic beverage?
Thanks!