Product Name: Rosemary extract （Rosmarinic Acid 2.5%-98%）

Latin Name: Rosmarinus officinalis

Source of raw materials: Rosemary originated in Europe and North Africa along the Mediterranean coast, mainly in southern Europe as a cash crop cultivation. It was introduced in China during the Cao Wei Dynasty and is now mainly planted in most parts of southern China and Shandong.

Rosmarinic Acid 2.5%-98% is an excellent antioxidant and essential oil extracted from the flowers and leaves of rosemary.

Active Ingredient: Rosmarinic Acid 2.5%-98%

CAS No.: 20283-92-5

Description: Rosmarinic Acid 2.5%-98% is a kind of natural antioxidant with strong antioxidant activity, widely used in medicine, fried food, oil-rich food and all kinds of oil preservation.

Stability of Rosmarinic Acid 2.5%-98%:

Experiments showed that salt and sucrose had no effect on the stability of rosmarinic acid.

■ Temperature and pH have little effect on rosmarinic acid. A large number of experimental results show that rosmarinic acid achieves better effect under acidic and low temperature conditions.

■ Rosmarinic Acid 2.5%-98% has great influence on light, so it should be avoided far from light during transportation, storage and use.

Ca2+ and Mg2+ had great effect on the stability of rosmarinic acid, but other metal ions had little effect on the stability of rosmarinic acid.

■ Oxygen peroxide has great influence on the stability of rosmarinic acid; The reducing agent sodium metabisulfite has little effect.

Application on Food:

■ Anti-oxidants

Rosmarinic Acid 2.5%-98% is easily soluble in water and can be used as an antioxidant in water-soluble products to delay oxidation and extend the shelf life of food. Rosmarinic Acid 2.5%-98% has been developed as a food oxidant because of its strong antioxidant properties, which is mainly used in oil, oil-rich food and pigment to prevent oxidation and deterioration of oil and food oxidation discoloration. It is natural and non-toxic, and overcomes the side effects of synthetic antioxidants such as BHA, BHT and TBHQ. Its antioxidant effect is 2-4 times higher than that of synthetic antioxidants BHA and BHT.

Peanut oil, palm oil, lard and other oils have obvious advantages over other natural antioxidants (such as tea polyphenols), showing stronger antioxidant efficiency, better solubility and stability. Stable structure, not easy to decompose, resistant to 190℃-240℃ high temperature, so in baked food, fried food and other processing processes need higher temperature or high temperature sterilization of food has a strong adaptability, overcome the weakness of Vc, Ve, tea polyphenols and other natural antioxidants in high temperature decomposition.

Rosemary was first studied as an antioxidant in the United States, Japan and some other European countries. The series of rosemary antioxidant products have been developed and proved to be safe by toxicological tests. It is widely used in the preservation of oil, oil-rich food and meat products. Natural antioxidants, primarily vitamin E and rosemary antioxidants, currently account for 30 percent of antioxidant consumption in the United States and Japan, and their share is expected to continue to grow -- by more than 10 percent annually.

In 2008, rosemary extract was approved in Europe as an antioxidant in organic food, but only if it was grown organically and extracted with ethanol. In 2010, Rosemary extract was further approved in Europe as an antioxidant for food preservation.

In December 2012, the European Commission issued a new approval allowing the use of rosemary extract in dried pasta, with a maximum limit of 250 mg/kg applicable

In all EU member States.

■ Food color protection

Rosmarinic Acid 2.5%-98% has been shown to have a protective effect on food coloring. Its synergistic action with isoascorbic acid can reduce the content of nitrite and other color protectants and help improve the quality of food such as pigment and meat products.

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