Main function: antioxidant
Rosemary extract can be divided into two types: oil-soluble and water-soluble. The former is mainly carnosic acid and carnosol, and the latter is mainly rosmarinic acid.
In addition, rosemary extract also has high temperature resistance: it is still very stable at 240 degrees Celsius, while the stability of general plant extracts is easily affected by temperature.
Rosmarinic acid is a natural antioxidant with stronger antioxidant activity than vitamin E, caffeic acid, chlorogenic acid, folic acid, etc. It helps prevent cell damage caused by free radicals.
Since rosemary extract is insensitive to light, heat and acid, it can exert antioxidant effects in areas such as oils and fats, meat products, puffed foods and even condiments, and is recognized as a natural antioxidant by the industry.
As a natural antioxidant, rosemary extract is currently the most outstanding variety and will have a wide range of application opportunities in combating fat oxidation. For example, how to protect the rancidity and oxidation of various unsaturated fatty acids. To maximize the health effects of the currently popular fish oil capsules, CLA, ALA, etc., it is not ruled out that companies will compound rosemary extracts to provide unsaturated fatty acids that are easily oxidized. Fatty acids protect us. The preservation of healthy unsaturated fatty acids in the dairy sector will also be where rosemary extract plays a role. If more convenience foods and snack foods such as instant noodles, potato chips, fries, etc. are to be legitimately classified as healthy products in the future, and they will need the help of rosemary extract.
Post time: Dec-09-2023