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 which 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.
