| Term | Description |
|---|---|
| Gelatin | Gelatine consists mainly of pork rinds and bones, which come from registered slaughterhouses and are boiled at high temperatures and purified several times during the production process. Gelatine is sold as powder or slices and is used as a water-soluble, tasteless thickening agent. |
| Gelling agent | Gelling agents are used for consistency, they thicken a food. Gelling agents in liquorice production can be gum arabic, gelatine, pectin, flour (corn, rice, wheat, potato). |
| Glossing agent | After drying in the manufacturing process, liquorice is coated with a glazing agent so that it does not stick together and looks better. Glossing agents can be: Beeswax, carnauba wax, vegetable oils, shellac. |
| Gum arabic | Gum arabic is a tree resin. To extract it, the trunk of the acacia tree is scratched and the resin that emerges is removed. In the confectionery industry, gum arabic from Sudan is preferred. Gum arabic is tasteless and is used as a thickening agent. |
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