Licorice
the coloring power of licorice and its derivatives
Licorice can also be used as a natural dye in the food industry, especially in the manufacture of drinks, pastries or confectionery. However, its use as a dye is secondary to its major role as a flavoring.
Like caramel, licorice can be used as a liquid or solid food coloring. Soluble in water, from dark yellow to dark brown (caramel) in color, licorice is used to color a large number of foodstuffs. It blends perfectly with liquid preparations such as milk, yogurt, batters (such as pancakes), flans and even ice creams and sorbets.
Drinks (with and without alcohol)
Licorice can be used to add a dark hue to drinks, especially those that are designed to have a strong flavor and distinct appearance, such as certain beers, soft drinks, or liquors. Licorice extract gives a dark brown to black color, which can be used to enhance the color of a drink.
Pastry and confectionery:
In confectionery, licorice is well known for its use in the world of candies (hard, soft or even gel candies). It is effectively used as a concentrated water-soluble dye to tint culinary preparations in bulk and to give a golden/brown color to culinary preparations. In pastry, although licorice is not commonly used as the main coloring agent, it can be incorporated into recipes to give a dark color to certain preparations, such as icing or creams (decoration, coating, fillings, etc.).
Regulatory precautions and limits:
Although licorice is a natural ingredient, its use is regulated due to the presence of glycyrrhizic acid, which can affect health if consumed in excess. Therefore, its use as a dye is often limited, and associated with its primary use as a flavorING. However, its application is authorized according to the French legislation in force.