| 摘要 |
Glycyrrhizin-free fractions from licorice root are obtained by selective extraction and fractionation. The glycyrrhizin-free fractions are described, as in the manner for obtaining them and uses of the fractions as natural flavorants, flavor potentiators and adjuvants, as surface active agents, including wetting, foaming, emulsifying, dispersing and settling agents. Products containing the glycyrrhizin-free fractions are also described.
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