Chicory Extract

Chicory Extract

Chicory Extract has similar test like espresso yet ought not be term as equivalent word of espresso. The granules of this are utilized as substitute of espresso when there is no necessity of caffeine. In 1930s amid the circumstance of espresso emergency, this concentrate was utilized as an element for adding the flavor to stouts.

Chemical composition:

The main component present in extract is inulin that is a polysaccharide similar to starch available in roots. Asteraceae family is mainly used for the extraction process in form of carbohydrate. The other chemical components used are:

  • 14% sucrose
  • 5% cellulose
  • 6% protein
  • 4% ash
  • 3% other components

Processing:

Extraction process: The root of chicory is dried under sun or using hot air oven. The grinded root is then mixed with water. In this process the insoluble materials get separated through filtration and centrifugal action. Other method is also used for separating sugar extract and pigments.

Test parameters:

Final brix 65 to 70° brix
pH 4.5 to 4.8
Color Brown
DS 22-23% in 1:3 ratio, 25-26% in 1:4 ratio
RS 25-26

Uses:

  • Stiff joints
  • Rheumatism
  • Upset stomach
  • Gout
  • Blood purifying
  • laxative
  • Diuretic

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