Glycyrrhizin acid is a saponin and triterpenoid, which naturally occurs in the roots of the liquorice plant Glycyrrhiza glabra. For the production of liquorice is used the glycoside, which also appears in other plants for example in fruits of grapefruit trees. It tastes 50 times sweeter than cane sugar and is also used as natural sweetener.
The Scientific Committee on Food (SCF) recommends, eat not more than 100 mg daily of glycyrrhizin acid. How the consumer should regulate this, is not clear, because the content of glycyrrhizin acid does not have to be declared.
According Annex III Regulation (EU) No 1169/2011 glycyrrhizin acid has to be declared in confectionery and beverages at concentrations of 100 mg/kg or 10 mg/l or above.