Rosemary extracts are natural and non-toxic, the antioxidant ability is far higher than other existing natural antioxidant like VC, VE and Tea Polyphenols (TP), and 2 to 4 times stronger than synthetic antioxidants like BHA and BHT. Main structure of active principle of it are stable and not easy to be resolved/dissolved, decompounded at high temperature of 190℃ to 240℃. As most of the other natural antioxidants (like VC, TP) are easy decompounded at high temperature, rosemary extract can thoroughly overcome the fatal demerit, so it is more effective, broad-spectrum and superior compared with other similar products.

APPLICATION IN FOODS

Rosemary leaf and its oil traditionally used as spice in seasonings, meats, baked foods, etc
Antioxidant and antiseptic used in lipids, dairy foods, oily foods, confections, baked foods, protect from deterioration and fading. Especially for fried foods, As it has excellent hot-resistant capacity, it can endure high temperature of 190℃-240℃
Be used in water-soluble foods, beverage, drinks, aquatic products for antioxidant, antibacterial and antiseptic.
Compared with the synthetic antioxidants, rosemary is natural and green and safe, no side effects and toxicity,
Small dosage and non-influence to foods those demand higher requirement in color and flavor.