| Use | Uses sweeteners. MGRR is often used in combination with stevioside and granulated sugar in Japan because of its high sweetness and delayed sweet taste. The products currently on the market in Japan are also mostly mixed with MGRR: glycyrrhizin = 3:7. Mainly used for salty food (soy sauce, sauce, pickled products, saline, etc.). It is used for enhancing the milk flavor of dairy products, and enhancing the flavor of cocoa flavor, coffee flavor, chocolate flavor and the like. It can also be used in cold drinks to lower the freezing point. On the fruit juice of the cooked soup taste, cereal grass taste to eliminate the effect of citrus, such as the bitter, astringent, raw smell, etc. have a covering effect. |