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- supply Liquiritigenin （40% 90%）
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- 578-86-9
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- ProName: supply Liquiritigenin （40% 90%）
- CasNo: 578-86-9
- Molecular Formula: C15H12O4
- Appearance: white powder
- Application: Glycyrrhizin is a sweetener made from ...
- DeliveryTime: Within 3-7 days after receipt of your ...
- PackAge: As customer request
- Port: Qingdao,China
- ProductionCapacity: 100 Kilogram/Month
- Purity: 98%
- Storage: Store in a cool,dry place and keep awa...
- Transportation: By Sea,by Air,By courier like DHL or F...
- LimitNum: 100 Gram
- Plant of Origin: Glycyrrhiza uralensis Fisch.
- Testing Method: HPLC
- Product Ecification: >98%
- Heavy Metal: ≤10PPM
- Voluntary Standards: CP2010，enterprise standard
- Specification: 20mg/draw
- Appearance: Colorless long needle-like crystalline
- Molecular weigh: 256.25
Superiority
Details
CAS:578-86-9 Best Price Liquiritigenin
English name:Liquiritigenin
Orginal plant: Dry root and culm of Licorice
Purity:HPLC≥98%
Specification: 20mg/draw
CAS NO. :578-86-9
Appearance:Colorless long needle-like crystalline
Molecular formula:C15H12O4
Molecular weight:256.25
Usage:
1. Used in food industry as a sweetener.
2. Used in medicine field as raw materials of drugs for clearing heat and detoxicating.
3.benefiting stomach, it is widely used in health industry.
4.Applied in cosmetic field, it is able to nourish and cure the skin.
Character
For white crystalline powder, similar to dioxalone, its sweet stimulation is slower than that of sucrose, and it goes slower and has a longer sweet duration. A small amount of licorice is common with sucrose, which can be reduced by 20% sucrose, while sweetness remains unchanged. Glycyrrhizin itself does not contain flavoring substances, but it has added fragrance. Licorice root element for sucrose sweetness of 200-500 times, but have a special flavor, not used to the very persistent unpleasant feeling, but it is better to cooperate with cane sugar, saccharin, if add the right amount of citric acid, sweet taste better. And because it is not a nutritional component of microorganisms, it is not as susceptible to fermentation as sugar. In the pickle, glycyrrhizin is used instead of sugar to avoid the fermentation, discoloration and hardening of sugar.