38. Coca Leaf

  1. Mathew Attokaran

Published Online: 7 FEB 2011

DOI: 10.1002/9780470959152.ch38

Natural Food Flavors and Colorants

Natural Food Flavors and Colorants

How to Cite

Attokaran, M. (2011) Coca Leaf, in Natural Food Flavors and Colorants, Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470959152.ch38

Author Information

  1. Plant Lipids Limited, Cochin, India

Publication History

  1. Published Online: 7 FEB 2011
  2. Published Print: 18 MAR 2011

ISBN Information

Print ISBN: 9780813821108

Online ISBN: 9780470959152



  • coca leaf - Andes region, plant considered to have divine influence;
  • coca, a plant whose leaves - valued as a source of stimulant, role in culture of the Andes region;
  • coca leaf, useful as a remedy for gastrointestinal diseases - for motion sickness;
  • whole leaf effect, distinct from that of extract - leaf considered safe in chewing gum and other products;
  • plant, an evergreen shrub or small-sized tree;
  • leaf chewed, pleasurable numbness - felt in mouth with agreeable pungent taste;
  • chief constituent, cocaine - an alkaloid;
  • stimulant action, coca leaf extract - in earlier formulations of cola-based soft drinks;
  • extract freed of cocaine - in soft drinks, alcoholic beverages and confectionery items;
  • people's belief, extracts rich in cocaine may be injurious - the leaf itself, being safe


This chapter contains sections titled:

  • Introduction

  • Plant Material

  • Extractives

  • Uses

  • Identification Numbers

  • References