FlavScents AInsights Entry: Ammonium Glycyrrhizate (CAS: 53956-04-0)

1. Identity & Chemical Information

Ammonium glycyrrhizate is a compound commonly used in the flavor and fragrance industry. Its IUPAC name is ammonium 3-β-D-glucopyranuronosyl-11-oxo-18β,20β-olean-12-en-30-oate. The CAS number for ammonium glycyrrhizate is 53956-04-0. It does not have a FEMA number. Other identifiers include its FL number and CoE number, which are used in regulatory contexts. The molecular formula is C42H65NO16, and it has a molecular weight of 839.97 g/mol. The compound contains functional groups such as carboxylate and ammonium ions, which contribute to its solubility and interaction with other compounds in formulations.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Ammonium glycyrrhizate is known for its sweet taste, which is significantly more potent than sucrose. It is often described as having a licorice-like flavor, with a moderate to high intensity. The compound is used as a flavor modifier, providing sweetness and masking bitter notes in various formulations. Its odor is mild and not typically a primary characteristic in its applications.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Ammonium glycyrrhizate is derived from glycyrrhizic acid, which is naturally found in the roots of the Glycyrrhiza glabra plant, commonly known as licorice. The formation of ammonium glycyrrhizate involves the neutralization of glycyrrhizic acid with ammonia. This compound is relevant to the "natural flavor" designation as it is derived from a natural source, although the processing steps may affect its classification in certain regulatory contexts.

Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs

4. Use in Flavors

In flavor applications, ammonium glycyrrhizate is used across various categories, including confectionery, beverages, and dairy products. It serves as a sweetener and flavor enhancer, often used to mask bitterness and enhance sweetness. Typical use levels in finished food products range from 10 to 100 ppm, with higher concentrations used in specific applications like licorice-flavored candies. The compound is stable under a range of pH conditions but may degrade at high temperatures, which should be considered during formulation.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Ammonium glycyrrhizate is less commonly used in fragrances compared to flavors. When used, it contributes to the sweet and warm notes in fragrance compositions, often in trace amounts. It can be found in fragrance families such as gourmand and oriental. Its volatility is low, making it more suitable for base notes in fragrance formulations.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

In the United States, ammonium glycyrrhizate is generally recognized as safe (GRAS) for use in food products. In the European Union, it is regulated under Regulation (EC) No 1334/2008 and has an assigned FL number. The United Kingdom follows similar regulations post-Brexit. In Asia, countries like Japan and China have specific guidelines for its use, often aligning with international standards. In Latin America, regulations may vary, with countries like Brazil having specific approvals for its use in food products.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Ammonium glycyrrhizate is considered safe for oral consumption within established limits, with an acceptable daily intake (ADI) set by regulatory bodies. Dermal exposure in fragrance applications is generally low risk, with no significant irritation or sensitization reported. Inhalation exposure is minimal due to its low volatility. The risk profiles for food and fragrance applications are similar, with oral exposure being the primary consideration.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Ammonium glycyrrhizate is valued for its ability to enhance sweetness and mask bitterness, making it a versatile ingredient in flavor formulations. It synergizes well with other sweeteners and flavor compounds. Formulators should be cautious of its heat sensitivity and potential for overuse, which can lead to an overpowering licorice flavor.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on ammonium glycyrrhizate is well-established, with comprehensive regulatory and safety evaluations available. Industry practices are well-documented, though some variability in natural source composition may exist. Known data gaps are minimal, with most information being consistent across sources.

Citation hooks: FlavScents

QA Check

• All required sections 1–9 are present
• "Citation hooks:" line is present under each section
• Flavor section includes ppm ranges
• Toxicology section covers oral, dermal, inhalation
• Regulatory section mentions US, EU, UK, Asia, Latin America

About FlavScents AInsights (Disclosure)
FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.

Generated 2026-01-21 18:28:09 GMT (p2)