Licorice is both a food and a medicine resource. Licorice is widely used not only in cosmetics and medicine, but also as a sweetener and antioxidant in common foods, and as a physiologically active functional ingredient in health foods. At present, the application of licorice and extract in food has been deeply researched and promoted. The research hotspots mainly include glycyrrhizin instead of sucrose to process low-sugar or sugar-free food, licorice extract in food preservation and fresh-keeping function, licorice extract health food. The development, the removal of licorice and the physiological active ingredients of licorice, such as glycyrrhizin, licorice flavonoids and other physiological functions of licorice polysaccharide.

Licorice, ammonium glycyrrhizinate, potassium monohydrate and potassium trihydrate as functional sweeteners for candied fruit, candy, biscuits, canned meat, condiments and beverages (excluding packaging and drinking water), the amount of use according to production needs use. Licorice antioxidant can be used for non-aqueous fats and oils, cooked nuts and seeds (fried nuts and seeds only), fried noodles, instant rice noodles, biscuits, puffed foods, meat products, maximum use The amount is 0.2 g/kg based on glycyrrhizic acid. Licorice is widely used in general foods, health foods and medicated diets. The catering industry has carried out extensive research on the application of licorice in food and accumulated valuable knowledge wealth.

The licorice extract is mainly used in the jelly of the jelly to moisturize the lungs, sweeten and enhance the fragrance. The researchers developed a new type of health care licorice ginger sugar, which differs from traditional ginger sugar in that it is made by processing ginger with licorice, plum juice and so on. It has a sweet, sour and spicy taste. Such as compound delicious, can spleen, dehumidification, cold and other effects.