Leung's Encyclopedia of Common Natural Ingredients Used in Food, Drugs, and Cosmetics

levelreportedfortheextract(typeunspecified)
is about 0.61% (6116 ppm) in frozen dairy
desserts, though use level in instant coffee
substitutes could be much higher.
Ground roasted root is increasingly more
used admixed with coffee to impart ‘‘richer’’
flavor and to decrease the caffeine content of
the resulting coffee formulation. This use is
very common in Europe.
Chicory leaf buds known as ‘‘chicons,’’
usually obtained from the Witloof variety, are
used as a vegetable and salad.^20
Chicory inulin has 10% of the sweetness of
sugar and is used as a fat and sugar replace-
ment, fiber, and prebiotic in dairy products,
frozen desserts, fruit preparations, breads and
baked goods, and dietetic products; also as
a fat replacement in table spreads, salad
dressings, meat products, and fillings; as a
fiber and prebiotic in breakfast cereals; sugar
replacement and fiber in chocolate; also used
to provide form stability, moisture retention,
texture improvement, texture, crispness, and
mouthfeel in diverse foods.^21

Dietary Supplements/Health Foods. The
root and leaves reportedly used as a flavor
component in herb teas; also in diuretic and

digestive formulations (FOSTER). Inulin is tak-

en in tablets as a sugar replacement, dietary

fiber, and prebiotic.^22

Traditional Medicine. Both root and herb

reportedly used as bitter tonics to increase

appetite and to treat digestive problems, usu-

ally in the form of tea or as juice. Also used as

diuretics and in treating gallstones, liver ail-

ments (e.g., hepatitis), and cancers, among

others (JIANGSU).^23

COMMERCIAL PREPARATIONS

Crudes (both roasted and unroasted) and their

extracts; strengths (seeglossary) of extracts

are either expressed in weight-to-weight ratios

or in terms of flavor potencies.

Regulatory Status. Essential oil, natural

extractive, and solvent-free oleoresin are

GRAS (§182.20). Chicory inulin is confirmed

GRAS.^22 Root and herb subject of a combined

positive German therapeutic monograph for

mild dyspeptic disorders and loss of appetite

(BLUMENTHAL1).

REFERENCES

See the General References forBAILEY2;BIANCHINI AND CORBETTA;BLUMENTHAL1;FEMA;FERNALD;
FOSTER;GRIEVE;JIANGSU;LIST AND HO ̈RHAMMER;LUST.

1. M. P. J. Kierstan,Biotechnol. Bioeng., 20 ,
   447 (1978).


2. S. I. Balbaa et al.,Planta Med., 24 , 133
   (1973).


3. J. Promayon et al.,Cafe, Cacao, The, 20 ,
   209 (1976).


4. M. Blanc,Lebensm. Wiss. Technol., 11 ,
   19 (1978).


5. A. Sannai et al.,Agric. Biol. Chem., 46 ,
   429 (1982).


6. S. Kawabata and M. Deki,Kanzei Chuo
   Bunsekishoho, 17 , 63 (1977).


7. A. Proliac and M. Blanc,Helv. Chim.
   Acta, 59 , 2503 (1976).
   8. G. F. Fedorin et al.,Rast. Resur., 10 , 573
   (1974).
   9. V. G. Dem’yanenko et al.,USSR, 577 , 033
   (1977).


8. H. Schmidtlein and K. Herrmann,
   Z. Lebesm. Unters. Forsch., 159 , 255
   (1975).


9. H. Shin et al.,J. Agric. Food Chem., 51 ,
   6726 (2003).


10. B. Pool-Zobel et al., Br. J. Nutr.,
    87 (Suppl. 2), S273 (2002).


11. H. S. Taper and M. B. Roberfroid,Br. J.
    Nutr., 87 (Suppl. 2), S283 (2002).

Chicory root 191