Coffee substitute

Coffee substitutes, which include roasted chicory, chick peas, cereal, fmit, and vegetable products, have been used in all coffee consuming countries. Although consumers in some locations prefer the noncoffee beverages, they are generally used as lower cost beverage sources. Additionally, it is not unusual for consumers in some of the coffee producing countries to blend coffee with noncoffee materials. 

Di-D-fructose dianhydrides have also been isolated" from commercial chicory, which is used as an additive for coffee or in coffee substitutes. Chicory is obtained by roasting the roots of chicory (Cichorium sp.), a member of the Compositae, which contains inulin (in its roots) as a storage polysaccharide. 

Ara, V., Thaler, H., Studies of coffee and coffee-substitute. XVIII. Dependence of the quantity and composition of a high polymer galactomannan on the coffee species and the degree of roasting, Z. Lebensm.-Unters. Forsch., 161, 143, 1976. (CA85 92 372 d)... 

Chicken test, 5 763-764 Chicory, as coffee substitute, 7 268 Child-resistant packaging, 18 28 Chile... 

A process for preparing a natural coffee substitute is provided. It comprises dry roasted Jerusalem artichoke (Helianthus tuberosus) and Chinese artichoke (Stachys affinis). 

Coffee substitute Skim milk Whole milk Filled milk Baby food... 

Kroplien U. (1973) Monosaccharides in coffees and coffee substitutes. 5th. Int. Colloq. Chem. Coffee (Lisbon, 14-19.6.1971) (ASIC, 1973), 217-23. 

Ketones derived from the pyrans, C5H4O2, Mr 96.09. 2//-pyran-2-one (a-P., cumalin) colorless liquid with an odor of hay and woodruff, mp. 5 °C, bp. 206 °C. 4W-Pyran-4-one (y-P.) hygroscopic cryst., mp. 32 °C, bp. 217 °C. Substituted P. such as maltol are formed, e. g., on heating carbohydrates, coffee, cocoa, coffee substitutes they are also involved in the odor and taste of bread and bakery products some of them act as taste intensifiers. Other derivatives of 2- or 4-P. such as kawain (see styrylpyrones), chelidonic acid, meconic acid, and kojic acid, etc. are found as metabolic products in plants and microorganisms in particular, the condensed ring systems of the chromones and coumarins are present in numerous natural products examples flavonoids, furocoumarins, "aflatoxins, and other mycotoxins. 

Cl 2-15 pareth-4 coemuisifier, wax emulsions PEG-4 castor oil PEG-6 castor oil coemuisifier, wool fiber processing PEG-25 tallowamine coffee compositions, synthetic Furfuryl mercaptan coffee substitute... 

Coffee substitutes, or surrogates, are the parts of roasted plants and other sources which are made into a product which, with hot water, provides a coffee-like brew and serves as a coffee substitute or as a coffee blend. 

Coffee substitutes have been known for a long time, as exemplified by the coffee brew made of chicory roots Cichoricum intybus var. sativum) or by clear drinks prepared from roasted cereals. 

Coffee substitute blends and similarly designated products are blends of the above-outlined coffee substitutes, coffee adjuncts and coffee beans. Caffeine-containing coffee substitutes or adjuncts are made by incorporating plant caffeine extracts... 

Carbonated beverages, cocoa, coffee, tee, end coffee substitutes. All other beverages. 

ROASTED GRAIN DRINKS (CEREAL COFFEE, CEREAL BEVERAGE, COFFEE SUBSTITUTE) ... 

Uses Greens-vegetable dish, ingredient of salads and soups. Roots—vegetable dish and coffee substitute. 

The roasted root and its extract are used as coffee substitutes or in instant coffee substitute preparations. 

Foods. Indian groups and early settlers ate seeds as a survival food seeds roasted as a coffee substitute. 

Foods. Historically, grown in Europe as a vegetable, for edible peeled stalks leaves as a salad green or potherb (with spines removed) roots eaten (soaked overnight in water to remove bitterness) flower receptacle eaten like artichoke roasted seeds used as a coffee substitute. ... 

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