Rosemary extract is a safe and highly effective antioxidant. Its antioxidant effect is 2-4 times that of BHA and BHT, 1-2 times that of TBHQ, much higher than that of natural antioxidants such as Vc, and 1-2 times that of tea polyphenols. The most important thing is that the chemical composition of rosemary extract is relatively stable, not easy to decompose, and can withstand the high temperature of 190-240℃. It is the natural "savior" of high-temperature fried food.

Synthetic antioxidants have high stability, low cost, and are not sensitive to product processing conditions, but have low safety. Natural antioxidants are natural components extracted from animals and plants. They are safe, but not as stable and antioxidant as synthetic antioxidants. As people pay more attention to food safety, the use of synthetic antioxidants is becoming more strict. The commonly used antioxidants such as BHA, BHT and TBHQ have shown a decreasing trend in various countries. For example, TBHQ is not allowed in Japan, and BHA can only be used in palm oil and palm kernel oil.

In conclusion, the effects of rosemary extract in food are diverse, which can reduce the adverse factors and improve the product quality on the whole.

Rosemary extract in the international market can be said to thrive, the world rosemary antioxidant demand is about 50,000 tons. Domestic demand is also very strong, its market demand at least more than 10,000 tons.
But at present, the world's production capacity is seriously insufficient, the total scale is, far from meeting the actual demand of the market.

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