Domestic And Foreign Standards And Regulations

• Standards and regulations given here are as of April 1989 as reported by the British Food Manufacturing Industries Research Association.

• United States. The standard for licorice as an ingredient for foodstuffs is covered by Title 21, part 184.1408, of the Code of Federal Regulations. Specific limitations (based on glycyrrhizin content) for the use of licorice in certain foodstuffs are laid down.

• Argentina. The Food Code lays down standards for licorice confectionery, namely licorice pastilles. These are pastilles (containing sugar, glucose, flavored distilled water, permitted natural or synthetic essences and colors, edible gums, and gelatin with or without maximum 5% starch or dextrin) to which at least 4% licorice extract or juice has been added. Modified or unmodified starches may be used in necessary proportions when gums or gelatin have not been used.

• Austria. Regulations on sugar products state that licorice is manufactured from a mixture of at least 5% sweet licorice extract or a corresponding quantity of dry extract with sugar, flour, and also the use of authorized gelling agents (as given in the 1988 Emul-sifiers Regulations). The use of colors in licorice confectionery is prohibited.

• Belgium, Denmark, Finland, Greece, Norway, and Sweden. These countries have no standards of composition for licorice confectionery, although the use of additives in confectionery is controlled by the national regulations of each of the countries. Licorice confectionery should be of a safe and suitable composition such that it is not harmful to the consumer, and the label should not mislead the consumer as to the nature of the product.

• Bolivia, and Dominican Republic. Licorice is permitted as a color for foodstuffs unless otherwise restricted or prohibited by regulations for a specific type of food.

• France. The French standards are a little confusing, but appear to be broken down into three categories: pure licorice, licorice, and starched licorice. (1) The name licorice, with or without the name pure, is reserved for the product obtained by extraction of all or part of the soluble substances contained in the licorice root and containing no more than 15% water.

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