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The main component of rosemary extract is rosmarinic acid. Several main components of rosemary extract have strong antioxidant activity. It has obvious effects on preventing oil oxidation and maintaining meat flavor.
Yellowish brown powder or brown paste or liquid. It has a special fragrance. Heat resistance (stable at 200 ℃), good UV resistance linearity, can effectively prevent oil oxidation. It has better antioxidant capacity than BHT. Generally, it is sold as a preparation with vitamin E and has a multiplier effect. In general, its antioxidant capacity increases with the increase of the amount added, but at high concentration, it can make the oil precipitate and discolor the water containing food. It is insoluble in water, but soluble in ethanol and oil.
It can be used as an antioxidant. It is suitable for low-fat food such as meat products, mayonnaise, condiments, fried food, etc.
It is extracted from the flowers and leaves of rosemary by carbon dioxide or ethanol or hot hydrous ethanol; Or it is obtained by extracting with warm methanol and hydrous methanol and removing the solvent.
The main component of rosemary extract is rosmarinic acid. Several main components of rosemary extract have strong antioxidant activity. It has obvious effects on preventing oil oxidation and maintaining meat flavor.
Yellowish brown powder or brown paste or liquid. It has a special fragrance. Heat resistance (stable at 200 ℃), good UV resistance linearity, can effectively prevent oil oxidation. It has better antioxidant capacity than BHT. Generally, it is sold as a preparation with vitamin E and has a multiplier effect. In general, its antioxidant capacity increases with the increase of the amount added, but at high concentration, it can make the oil precipitate and discolor the water containing food. It is insoluble in water, but soluble in ethanol and oil.
It can be used as an antioxidant. It is suitable for low-fat food such as meat products, mayonnaise, condiments, fried food, etc.
It is extracted from the flowers and leaves of rosemary by carbon dioxide or ethanol or hot hydrous ethanol; Or it is obtained by extracting with warm methanol and hydrous methanol and removing the solvent.
