الفهرس 
INTRODUCTIONOnly 14 pages are availabe for public view
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Abstract
Recently, there is an increasing interest on utilization of sugar substitute in food industries for development and production of low-calorie foods to satisfy consumer demand and reduce health risks associated with the intake of excessive sugar which can result health problems such as obesity and related heart diseases.
The licorice (Glycyrrhiza glabra L.) is a sweet-taste herb due to the high content of a natural glycyrrhizin sweetener in its roots, which has nearly 50-170 times more sweetness than sugar. Licorice extract and glycyrrhizin have many functional and sensory properties, so they are used as additives in food industry to eliminate undesirable tastes and provide foods with health benefits.