Glycyrrhizic Acid 1405-86-3

This product has a distinctive sweet taste, with a sweetness approximately 250 times that of table sugar. Sodium glycyrrhizate, extracted from licorice, retains its sweetness even when diluted 4,000 times in water. However, when used directly as a food sweetener, it is unsuitable for certain foods. Generally, it can be used in combination with natural sugars such as sucrose, glucose, and molasses, or appropriately blended with saccharin, glycine, and propylene glycol to achieve a more palatable sweetness. In 1978, Japan produced 240 tons of glycyrrhizic acid, with the raw material licorice imported from China and Russia. In the peak year, 12,000 tons of licorice were imported. Of the total sales in 1978, 26% was used in pharmaceuticals and cosmetics, 70% in food products, and 4% in cigarettes and other applications.

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Model:
1405-86-3
Brand:
bosschemical
Code:
1405-86-3

Product Description

Glycyrrhizic acid Basic information
Description References
Product Name:	Glycyrrhizic acid
CAS:	1405-86-3
MF:	C42H62O16
MW:	822.94
EINECS:	215-785-7
Mol File:	1405-86-3.mol
Glycyrrhizic acid Chemical Properties
Melting point	220°C (rough estimate)
alpha	D17 +46.2° (c = 1.5 in alc)
Boiling point	681.01°C (rough estimate)
density	1.1442 (rough estimate)
refractive index	61 ° (C=1.5, EtOH)
storage temp.	under inert gas (nitrogen or Argon) at 2-8°C
solubility	DMSO (Slightly), Ethanol (Slightly), Methanol (Sparingly), Pyridine (Slightly)
form	Solid
pka	2.76±0.70(Predicted)
color	White to Light Yellow
Odor	at 100.00 %. mild spicy
Odor Type	spicy
Merck	144,505
Stability:	Hygroscopic
Major Application	pharmaceutical (small molecule)
Cosmetics Ingredients Functions	SKIN CONDITIONING
Cosmetics Ingredients Functions	HUMECTANT
Cosmetic Ingredient Review (CIR)	Glycyrrhizic acid (1405-86-3)
InChIKey	BXFBITNYMHAJGT-KYXJNIQISA-N
LogP	4.64
CAS DataBase Reference	1405-86-3
EPA Substance Registry System	Glycyrrhizin (1405-86-3)

Glycyrrhizic Acid 1405-86-3 C42H62O16 Food sweetener Food antioxidant Aquatic feed additive Food industry stabilizer

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Chemical detection methods

Spectroscopic Analysis Methods

Ultraviolet-Vis Spectrophotometry (UV-Vis)
Infrared Spectroscopy (IR/FTIR)
Atomic Absorption Spectroscopy (AAS)
X-ray Fluorescence Spectroscopy (XRF)
Nuclear Magnetic Resonance Spectroscopy (NMR)

Chromatographic Analysis

Gas Chromatography (GC)
High Performance Liquid Chromatography (HPLC)
Ion Chromatography (IC)
Thin Layer Chromatography (TLC)

Mass Spectrometry Analysis

GC-MS / LC-MS/MS: Qualitative and Quantitative Analysis
ICP-MS: Trace Metal Elements (ppb Level)
TOF-MS: Precise Molecular Weight Determination

Electrochemical analysis methods

Polypotentiometric methods
Conductivity methods
Polarographic methods / Voltammetric methods
Coulometric analysis

Thermal Analysis Methods

Thermogravimetric Analysis (TGA)
Differential Scanning Calorimetry (DSC)
Differential Thermal Analysis (DTA)

Classical wet chemical analysis

Titration analysis
Gravity analysis