Foam granulation v/s wet granulation: The effect of granulation technique on granule size distribution

Abstract

The licorice root extract has been widely used in the nutriment industry as a sweetening agent as ammonium glycyrrhizin is about 50 times as sweet as cane sugar. There is a growing commercial interest in using licorice root extract in food foams. Foaming properties of licorice extract influence the sensory quality and shelf-life of the final product. So, the licorice has been tried to use as a foaming agent in place of artificial foaming agent and the results of both are compared.