Products sweetened with .alpha.-glycosyl glycyrrhizin

Abstract

New .alpha.-glycosyl glycyrrhizins bearing two or more .alpha.-glucose residues are prepared. Such .alpha.-glycosylation is carried out by subjecting an aqueous solution of glycyrrhizin (or a salt thereof) and an amylaceous substance (e.g. starch or cyclodextrin) to the enzymatic action of an .alpha.-glycosyl transferase (e.g. cyclodextrin glucanotrasferase). The .alpha.-glycosyl glycyrrhizins are low-caloric, low-cariogenic, mild, non-bitter, non-lingering sweeteners which may be advantageously incorporated into foods, beverages, cosmetics, dentifrices and drugs.

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