Glycyrrhizin

Glycyrrhizin is the main sweet-tasting compound from liquorice root. It is 30–50 times as sweet as sucrose (table sugar). Pure glycyrrhizin is odorless.In chemical terms, glycyrrhizin is a triterpenoid saponin glycoside of glycyrrhizic (or glycyrrhizinic) acid.[2] Upon hydrolysis, the glycoside loses its sweet taste and is converted to the aglycone glycyrrhetinic acid plus two molecules of glucuronic acid. The acid form is not particularly water-soluble, but its ammonium salt is soluble in water at pH greater than 4.5.
Although sweet, the taste sensation of glycyrrhizin is different from that of sugar. The sweetness of glycyrrhizin has a slower onset than sugar has, and lingers in the mouth for some time. Unlike the artificial sweetener aspartame, glycyrrhizin maintains its sweetness under heating.
In the United States, glycyrrhizin is classified as "generally recognized as safe" as a flavoring agent, although not as a sweetener. Glycyrrhizin is used as a flavoring in some candies, pharmaceuticals, and tobacco products.The European Union suggests people should not consume any more than 100 mg of glycyrrhizic acid a day, equivalent to approximately 50g of liquorice sweets.

From:http://natural-anti-aids.com/antiaids/Natural-HIV/Glycyrrhizin/