AdriftDistillers Posted December 19, 2017 Share Posted December 19, 2017 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! Link to comment Share on other sites More sharing options...
bjoseph Posted January 4, 2018 Share Posted January 4, 2018 We used this company. They needed finished product and raw material (licorice root). Xiaohong (Lucy) Wang, Ph.D Intertek/American Analytical Chemistry Laboratories 711 Parkland Ct, Champaign, IL 61821 P: 217.352.6060 x109 F: 217.352.6052 M: 217.418.5499 xiaohong.wang@intertek.com Link to comment Share on other sites More sharing options...
Sacchareligious Posted April 9, 2018 Share Posted April 9, 2018 I would just assume the highest concentration of glycyrrhizin in the root and then do some quick math to see how close you are to 1% glycyrrhizin in your product... If it is indeed 50x the sweetness of sucrose, you shouldn't even approach 1% glycyrrhizin unless you're making an alcoholic simple syrup. Link to comment Share on other sites More sharing options...
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