Abstract
The objective of this research is to evaluate the thermal stability of monoammonium glycyrrhizinate. Thermodegradation of solutions of monoammonium glycyrrhizinate at various temperatures (50, 70 and 90 degrees C) was studied. This degradation appeared to follow first-order kinetics independently of temperature and was found to be pH dependent. The experiments revealed an activation energy (Ea) of about 33 kJ mol-1 and a t 90% of about 3 years at 20 degrees C in a pH range from 7 to 9. So it can be concluded that monoammonium glycyrrhizinate is stable in a pH range from 7 to 9. It can be interesting for use in oral care or in food industry.
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