Glycyrrhizin is obtained as an extract from licorice root after maceration and boiling in water. Licorice extract (glycyrrhizin) is sold in the United States as a liquid, paste, or spray-dried powder. When in specified amounts, it is approved for use as a flavor and aroma in manufactured foods, beverages, candies, dietary supplements, and seasonings. It is 30 to 50 times as sweet as sucrose (table sugar). Glycyrrhizin Glycyrrhizin (or glycyrrhizic acid or glycyrrhizinic acid) is the chief sweet-tasting constituent of "Glycyrrhiza glabra" (liquorice) root. Structurally, it is a saponin used as an emulsifier and gel-forming agent in foodstuffs and cosmetics. Its
Eremophila glabra subsp. albicans gave it the name "Stenochilus albicans" and published the description in "Plantae Preissianae". The type was collected by Bartling near Fremantle. It was reduced to a subspecies of "Eremophila glabra" by Robert Chinnock in 2007. "Eremophila glabra" subsp. "albicans" occurs in coastal areas between Bunbury and Shark Bay where it grows in sandy soil on sand dunes and limestone outcrops. Eremophila glabra subsp. albicans Eremophila glabra" subsp. "albicans is a plant in the figwort family, Scrophulariaceae and is endemic to Western Australia. It is similar to other shrubs in the species "Eremophila glabra" but it distinguished from them by its