With the growing popularity of healthy dietary concepts, consumers are increasingly pursuing low-sugar, low-fat, and low-salt diets. Although traditional sugars provide high sweetness, they also contain relatively high calories, and excessive sugar intake can easily lead to health issues. According to the Survey Report on Chinese Consumers' Sugar Cognition and Sugar Control Behavior released by the Kexin Food and Health Information Exchange Center, nearly 70% of consumers express a desire to control their sugar intake, while approximately 80% believe that the focus of sugar control lies in food and beverages. Consequently, more and more food processing enterprises are opting for sugar substitutes as sweeteners to meet the demand for sweetness while controlling sugar and calorie intake. 

In light of consumers' preference for healthy, natural sugar substitutes, the report "2024-2030 China Glycyrrhizin Industry Market Development Status Research and Investment Trend Prospect Analysis Report" indicates that the global tripotassium glycyrrhizinate market will maintain steady growth over the next few years, particularly in China and other Asian markets, where its growth rate is expected to be more significant. This reflects the rising global market demand for tripotassium glycyrrhizinate.  

Tripotassium glycyrrhizinate is derived from leguminous plants such as Glycyrrhiza uralensis Fisch., Glycyrrhiza inflata Bat., and Glycyrrhiza glabra L., using their dried roots and rhizomes as raw materials. Through extraction, concentration, alkaline potassium treatment, and drying processes, it is prepared as a food additive. It possesses a unique sweetness approximately 150 times that of sucrose, with a prolonged sweet taste. It is easily soluble in water, soluble in dilute ethanol, glycerin, and propanediol, and slightly soluble in anhydrous ethanol and ether.  

The product quality standard "National Food Safety Standard for Food Additives Tripotassium Glycyrrhizinate" (GB 1886.241-2016) specifies sensory and physicochemical index standards as follows:  

As a natural sweetener, tripotassium glycyrrhizinate holds broad application prospects in the food industry. It can be utilized in various leisure food processing, including preserves (food classification code: 04.01.02.08.01), fruit cakes (food classification code: 04.01.02.08.05), candy (food classification code: 05.02), biscuits (food classification code: 07.03), and fruit and vegetable juices and related beverages (food classification code: 14.02).

Additionally, according to GB 2760 regulations, tripotassium glycyrrhizinate can also be applied in canned meats (food classification number: 08.03.08), vinegar (food classification number: 12.03), soy sauce (food classification number: 12.04), compound seasonings (food classification number: 12.10), oyster sauce, shrimp oil, and fish sauce (food classification number: 12.10.03.04), etc.

In food processing, tripotassium glycyrrhizinate not only provides sweetness but also enhances the taste and flavor of food, offering consumers a more enjoyable eating experience. Moreover, due to its natural origin, it aligns with modern consumers' pursuit of healthy and natural foods.

According to the relevant provisions of the "GB2760 National Food Safety Standard  for Food Additive Use," licorice sweeteners (potassium glycyrrhizinate, ammonium glycyrrhizinate, tripotassium glycyrrhizinate) can be added in most product categories based on production needs, as detailed in the following table:  

Besides tripotassium glycyrrhizinate, Zhuhai Jinghao also offers potassium glycyrrhizinate, ammonium glycyrrhizinate, and steviol glycosides among its natural sweetener portfolio.

For more information about sweeteners, please call us or mail us:

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