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
Carya glabra hickory is an important shade tree in wooded suburban areas over most of the range but is seldom planted as an ornamental tree because of its size and difficulty of transplanting, although it has spectacular orangey-red fall colors. "Carya glabra" var. "megacarpa" (Sarg.) Sarg., coast pignut hickory, was once recognized as a distinct variety but is now considered to be a synonym of "C. glabra" (Mill.) Sweet. "C. leiodermis" Sarg., swamp hickory, has also been added as a synonym of "C. glabra" (11). "Carya glabra" (Mill.) Sweet var. "glabra" distinguishes the (typical) pignut hickory from red hickory ("C. glabra" var.