Glycyrrhizin is currently reglemented in Europe as part of licorice-flavored foods, with concerns and restrictions of its content due to corticoid-like effects. I remember it being allowed as an intense sweetener in the 1970's, but I have not managed to find litterature on evolution of its legislative status. Anyone has a reference? On why and how it was reglemented, and how this forms part of the narrative about intense sweeteners / artificial sweeteners.
Hi Catherine M G C Renard ,
In the European Union, it was evaluated for the first time by the Scientific Committee on Food in 1985. This seems to be the starting point for the legislative decisions.
It would be interesting if someone could trace-back the current legislative position.
Thanks, very helpful document. And yes indeed I am trying to trace its legal history, but the Agencies have all changed (of name, mandate etc) and the archives are not so easy to trace..
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