Rosemary contains active antioxidative factors such as phenolic diterpenes, flavonoids, and phenolic acids, mainly rosmarinic acid, carnosol, rosmarol, and carnosic acid. Rosemary antioxidant protects food products that are sensitive to oxidation induced by heat, light, or pro-oxidant compounds during processing and storage, prevents rancidity, colour fading and flavour degradation.
Properties
- Adopted in EU regulations
- Can be labeled as natural antioxidant
- Does not influence the smell or taste of the product
- Available in powder or liquid form; water or oil dispersible
- Stable up to 200 °C
Applications
Meat products, fatty oils, seasonings, snacks, confectionery products.
