| Identification | Back Directory | [Name]
Chicory Extract | [CAS]
68650-43-1 | [Synonyms]
Chicory
Chicory, ext.
Chicory extrct
CHICORY EXTRACT
Chicory Root Extract
Chicory Herb, Common Chicory
CHICORY EXTRACT (CICHORIUM INTYBUS L.)
CICHORIUM INTYBUS (CHICORY) LEAF EXTRACT
CICHORIUM INTYBUS (CHICORY) ROOT EXTRACT | [EINECS(EC#)]
272-045-6 | [MDL Number]
MFCD00803023 |
| Hazard Information | Back Directory | [Chemical Properties]
Chicory is an annual or perennial herb, growing up to 50 cm high. It is indigenous to Europe, India and Egypt. The
plant exhibits leaves stemming directly from the root, similar in shape to those of the related dandelion, but with numerous showy,
blue flowers. There are two principal types: the Brunswick variety has deeply cut leaves and spreads horizontally, and the Megdeburg
variety has undivided leaves and grows erect. The bright blue flowers bloom from July to September. The dried root is the primary
part utilized. Leaves are also used. Chicory has a bitter, tonic flavor. | [Chemical Properties]
Soluble chicory extract is the product consisting of the dried solids prepared from a water extract or water extracts of
chicory. Also see Chicory. | [Occurrence]
Chicory is a perennial found in Egypt, India, and the United States. | [Uses]
Chicory is used as a diuretic and laxative, a coffee substitute, a sedative, an appetite stimulant, and a treatment for cancer. It can be found in many tea product formulas. Chicory is a very mild herb used for its bitter properties, mostly as a tonic. | [Definition]
Extractives and their physically modified derivatives. Cichorium intybus, Compositae. | [Essential oil composition]
Chicory flowers contain cichorin (6,7-dihydroxycoumarin-7-glucoside). The root contains up to 8% inulin,
a bitter principle consisting of 1:3 protocatechuic aldehyde to inulin, as well as lactucin and lactucopicrin.* The root contains a
large number of steam-distillable aromatic compounds. Acetophenone provides the characteristic chicory aroma. | [Taste threshold values]
Taste characteristics at 0.5%: sweet, coffee, caramellic and brown. |
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