It’s extracted from the Rosemary(Chinese Medicinal Materials) by SFE-CO2 extraction. The main components of rosemary extracts are carmosol, ursolic acid, and carnosic acid. These components in rosemary extract have strong antioxidant activity and have an obvious effect in preventing oil oxidation, maintaining meat flavor and other aspects.
Specifications of Rosemary Extract
Raw material: Rosemary (Latin name: Rosmarinus Officinalis)
INCI name: ROSMARINUS OFFICINALIS (ROSEMARY) EXTRACT
Main active ingredient and Appearance:
1.Carnosic acid 5%-95% cas no.3650-09-7 Yellow-green powder
2.Rosmarinic acid 4%-90% cas no.20283-92-5 Light brown or brown powder
3.Ursolic acid 25%-90% cas no.77-52-1 yellow powder
Flavor: Rosemary characteristic odor
Lead (Pb) ≤2ppm
Chlorate (Cl) ≤1ppm
Aerobic plate count: 0-5000 cfu/g
Coliform bacteria: 0-10 cfu/g
Mold count≤25 cfu/g
Yeast count≤25 cfu/g
Effect of Rosemary Extract
It is an effective antioxidant better than Vit V、Vit E、BHA and BHT ect. It’s high temperature resistance and can keep the food in original flavor.
Antiseptic, anti-inflammatory, it can inhibit the growth of Escherichia coli and vibrio cholerae.
Moisturizing, freckle removing and skin repair.
Applications of Rosemary Extract
Food additives, antioxidant
Health care food
Cosmetics, daily chemical
Recommended Usage of Rosemary Extract
For food additives, vegetable add 0.7g/kg , other foods add 0.3g/kg.
For cosmetics, daily chemical and health use, add as needed.
This product is easy to oxidize and should be sealed and stored in a cool and dark place.