Licorice Extract Nuggets

Currently, 14 species of licorice plant are known. The most commonly used licorice in trade is G. glabra varieties, which are Typica in central and southern Europe, Glandulifera in central and southern Russia, and Violacea in Iran and Iraq. One of the most important compounds of licorice is glycyrrhizin, which is attributed to this compound. In various scientific sources, the sweetness of glycyrrhizin is 30 to 50 times that of ordinary sugar. Licorice Extract Nuggets is one of the most specialized products that has a strong taste and a dark brown color. Licorice Extract Nuggets is actually produced with a slight difference in color, shape and analysis compared to licorice solid extract. Iran exports a significant amount of licorice extract to various countries. The main destinations of Iran exports on Liquorice extract were Germany, Netherlands, United Arab Emirates, Singapore, and Australia.

Product Technical Specifications:

Licorice Extract Nuggets Technical Specifications
No.	Characteristics	Unit	Measurement Limit
1	Moisture	Weight percentage	Max 15
2	Ash in Dry Matter	Weight percentage	Max 9.5
3	PH	-	5-5.7
4	Substances Insoluble in Hot Water in Dry Matter	Weight percentage	Max 2.5
5	Substances Insoluble in Cold Water in Dry Matter	Weight percentage	Max 5
6	Glycyrrhizic Acid in Dry Matter	Weight percentage	Min 5.5
	Total Sugar in Dry Matter	Weight percentage	Max 20
	Resin and Starch in Dry Matter	Weight percentage	Max 38
	Glycyrrhizin by housman's Method in Dry Matter	Weight percentage	Min 20

 

Storage Conditions:  Licorice Extract Nuggets should be stored in the original packaging, away from direct sunlight and in a dry and cool place. he extract should be stored in a tightly sealed container to prevent exposure to air. 

Certifications:

1. Iran National Standards Organization
2. Iran Plant Protection Organization
3. Standard of Good Agricultural Practices
4. Organic Agricultural Products Certification
5. physical, chemical and microbial analyzes from the most reliable laboratories
6. HACCP
7. ISO
8. FSSC
9. IFS
10. SGS
11. BRC