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Rosemary phenol extract benefits water-soluble rosemary extract (rosmarinic acid): mainly used in aquatic product preservation processing, natural pigments, oral liquids, shower gels, shampoos, beverages, alcohol and transparent packaged foods.
Fat-soluble rosemary extract (carnosol): widely used in oil and oil food, chemical industry, cosmetics and feed, it is a natural green food additive.
| Product | Rosemary phenol extract |
| Botanical name | Rosmarinus officinalis |
| Appearance | Brown yellow powder |
| MOQ | 1kg |
| Packaging | Drum, aluminum foil bag |
| Grade | Food grade |
| Specification | 80-100 mesh |
| Shelf Life | 2 Years |
1. Antioxidant
Rosemary phenol extract stored under accelerated conditions at 60 °C, 0.02% rosemary extract (sample from Guangzhou Hecheng Sanxian) can significantly inhibit the oxidation of corn oil, and its antioxidant effect is significantly better than vitamin E, BHA and BHT.
2. High-temperature food
Rosemary phenol extract antioxidant effect of 200ppm BHT, BHA, oil-soluble rosemary extract and sage extract on potato chips during hot frying (180℃) was evaluated. the experiment was carried out for 7 days. the results showed that rosemary extract the antioxidant effect was the best in the whole experimental process, and the order of delaying lipid oxidation was: oil-soluble rosemary extract>BHA>sage extract>BHT. It can be seen that the natural antioxidant of rosemary has good thermal stability, so it has strong applicability in foods that require higher temperature processing such as baked and fried foods.
3. Antiseptic and antibacterial
Rosemary phenol and carnosol have obvious inhibitory effects on staphylococcus aureus, mycobacterium tuberculosis, streptococcus A, E. bacterial activity.
4. Color
Rosemary phenol extract antioxidative effects of rosemary extract, BHA and BHT on pork sausage, the thiobarbituric acid reactant value and apparent color of pork sausage during storage were measured, and sensory evaluation was carried out. when rosemary extract was added at 2500 mg/L during sausage refrigeration, its antioxidant effect was comparable to that of BHA and BHT, but its TBARs value and color change value were significantly lower than those of the test group added with BHA and BHT. In addition, studies have found that rosemary oleoresin can effectively protect β-carotene, and rosmarinic acid can improve the stability of gardenia yellow pigment solution, inhibit product oxidative discoloration, and prolong product shelf life.
Best rosemary phenol extract supplier, rosemary extract price, we can provide 10-30 grams of free samples, US warehouse food additives has a regular stock of 500kg each month for the market of the united states and europe. certificate of analysis (COA), MSDS, specification sheet, pricing quotation is obtainable upon your request.
Rosemary phenol to add this branded ingredient to your final product. Email: info@hjagrifeed.com
Rosemary phenol extract benefits water-soluble rosemary extract (rosmarinic acid): mainly used in aquatic product preservation processing, natural pigments, oral liquids, shower gels, shampoos, beverages, alcohol and transparent packaged foods.
Fat-soluble rosemary extract (carnosol): widely used in oil and oil food, chemical industry, cosmetics and feed, it is a natural green food additive.
| Product | Rosemary phenol extract |
| Botanical name | Rosmarinus officinalis |
| Appearance | Brown yellow powder |
| MOQ | 1kg |
| Packaging | Drum, aluminum foil bag |
| Grade | Food grade |
| Specification | 80-100 mesh |
| Shelf Life | 2 Years |
1. Antioxidant
Rosemary phenol extract stored under accelerated conditions at 60 °C, 0.02% rosemary extract (sample from Guangzhou Hecheng Sanxian) can significantly inhibit the oxidation of corn oil, and its antioxidant effect is significantly better than vitamin E, BHA and BHT.
2. High-temperature food
Rosemary phenol extract antioxidant effect of 200ppm BHT, BHA, oil-soluble rosemary extract and sage extract on potato chips during hot frying (180℃) was evaluated. the experiment was carried out for 7 days. the results showed that rosemary extract the antioxidant effect was the best in the whole experimental process, and the order of delaying lipid oxidation was: oil-soluble rosemary extract>BHA>sage extract>BHT. It can be seen that the natural antioxidant of rosemary has good thermal stability, so it has strong applicability in foods that require higher temperature processing such as baked and fried foods.
3. Antiseptic and antibacterial
Rosemary phenol and carnosol have obvious inhibitory effects on staphylococcus aureus, mycobacterium tuberculosis, streptococcus A, E. bacterial activity.
4. Color
Rosemary phenol extract antioxidative effects of rosemary extract, BHA and BHT on pork sausage, the thiobarbituric acid reactant value and apparent color of pork sausage during storage were measured, and sensory evaluation was carried out. when rosemary extract was added at 2500 mg/L during sausage refrigeration, its antioxidant effect was comparable to that of BHA and BHT, but its TBARs value and color change value were significantly lower than those of the test group added with BHA and BHT. In addition, studies have found that rosemary oleoresin can effectively protect β-carotene, and rosmarinic acid can improve the stability of gardenia yellow pigment solution, inhibit product oxidative discoloration, and prolong product shelf life.
Best rosemary phenol extract supplier, rosemary extract price, we can provide 10-30 grams of free samples, US warehouse food additives has a regular stock of 500kg each month for the market of the united states and europe. certificate of analysis (COA), MSDS, specification sheet, pricing quotation is obtainable upon your request.
Rosemary phenol to add this branded ingredient to your final product. Email: info@hjagrifeed.com
