The Application of Rosemary Extract in Various Industries

Rosemary, native to the Mediterranean region, is a herbaceous plant of the lip family. The leaves are green linear, and the flowers are pale blue or lavender, and a bunch of shaft-shaped flowers blooms in the early summer and early winter. Since ancient times, it has been regarded as a herb that can enhance memory. Because of its pleasant aroma and magical properties, it was used in religious ceremonies in ancient times.

In recent years, rosemary has been selected as the 2000Herboftheyear by the international vanilla Association. The rosemary has many effective components, such as rosemary acid, rosemary acid, sage, and so on. It has the effect of delaying senescence, antisepsis, antioxidation and so on. Therefore, the extract is widely used in the fields of food, health care, medicine, and cosmetics.

The extract of rosemary can be divided into two kinds, oil soluble (antioxidant) and water soluble. The effective component of rosemary is racemic acid and the latter is rosemary acid. Oil soluble antioxidants are mainly used in oils and fats, dairy products, oil-rich foods, confectionery, baking and other foods. Its function is to prevent oil oxidation and deterioration and food oxidation and discoloration. Because of its excellent thermal stability and the high temperature of 190 to 240 C, it is very suitable for high temperature or high-temperature sterilization in the processing technology of baked food, fried food and so on. Water-soluble antioxidants are widely used in various beverages, aquatic products, and natural water-soluble pigments. The products also have the strong antioxidant capacity and can withstand high temperatures above 100 degrees centigrade. Its main component is rosmarinic hyaluronic acid, which has both anti-oxidation and anti-bacterial effects.


As the extract of rosemary can remove the free radical of the human body, quench the singlet oxygen and maintain the normal physiological function of the human body, it is very useful for the human body to eat the food containing the extract of rosemary for a long time. In recent years, with the improvement of living standards, people are becoming more and more popular with green food. The synthetic antioxidants of toxic side effects are irreversibly hurt to the liver and kidney, and are being gradually replaced by natural antioxidants.

At present, in Japan, the United States and other developed countries, the artificial antioxidants that are harmful to human body have been limited or banned. The pure natural rosemary antioxidant has the advantages of good stability, good heat resistance, high efficiency, wide spectrum, less addition and no influence on the color requirements of food color, such as tea polyphenols, VE and equivalent products.
For more information, please visit http://www.stanfordchem.com/Herbal_Extracts.html

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