The degree of fat oxidation is an important factor to determine the quality of food. Excessive oxidation will produce bad flavor and fading phenomenon. Rosemary extract can effectively prevent the oxidation of products and improve the stability of products. Adding rosemary extract to products has unique advantages:

1. Rosemary extract has a wide range of antioxidant properties, especially the most widely used in poultry products. Under the influence of the naturalization trend, rosemary extract is gradually replacing synthetic antioxidants and improving product quality.

2. Synergistic antioxidant effect with isoascorbic acid, which has antioxidant properties, But it can act as both an antioxidant and a pro-oxidant, depending on its concentration, the presence of metal ions and the amount of tocopherols, Isoascorbic acid showed no significant antioxidant activity when used alone, but significantly improved antioxidant activity when mixed with rosemary extract In terms of synergies, the results vary from study to study, The possible synergistic effect is closely related to the component environment, which needs further study.

3. For the protection of pigment, the use of pigment is becoming more and more natural. However, natural pigment is generally unstable, and color protectants are often needed to be added to products. And rosemary extract has been shown to have protective effects on pigment, In meat products, the amount of nitrite and other colorants can be reduced, which is helpful to improve product quality

Changsha Staherb Natural Ingredients Co., LTD. Main products: rosemary extract - ursolic acid, carnosic acid, rosmarinic acid, rosemary essential oil, rosemary hydrosol, rosemary powder
If you need any of them, please call the service hotline: +86-13657431735 sales05@taherb.cn