Roasted Chicory Extract Powder is available with the similar taste like coffee. Its granules are widely used as substitute of coffee when you do not need caffeine. Roasted Chicory is present in the extract of inulin, which is a polysaccharide like to starch accessible in roots. Asteraceae family is mostly used for the removal processes in form of carbohydrate. In addition, sucrose, cellulose, protein, ash and other components are also used as ingredient. The extraction process is done by drying the root of chicory under sun or hot air oven. The grinded root is mixed with accurate amount of water. In this procedure, the insoluble materials are separated through filtration as well as centrifugal action. There is also one another method for separating sugar extract as well as pigments. Roasted Chicory Extract is used for stiff joints, rheumatism, upset stomach, gout, blood purifying, etc. It is also used as laxative and diuretic.
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Chicory Extract has the same taste like coffee but should not be term as synonym of coffee. The granules of this are used as substitute of coffee when there is no requirement of caffeine. In 1930s during the situation of coffee crisis, this extract was used as an ingredient for adding the flavor to stouts.
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
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.
65 to 70Â° brix
4.5 to 4.8
22-23% in 1:3 ratio, 25-26% in 1:4 ratio
- Stiff joints
- Upset stomach
- Blood purifying