Analysis of Natural Antioxidant Application of Rosemary Extract
Rosemary, native to the Mediterranean region, Department of labia cease herbaceous plants. Leaves are green, flowers are light blue or lavender, forming a tree-like flower string in the summer solstice early spring bloom. Since ancient times is considered to enhance the memory of herbs. Because of its pleasant aroma and magical characteristics, as early as in ancient times was used in religious ceremonies.
In recent years, rosemary has been selected by the International Vanilla Association as Millennium Herb (2000Herboftheyear). Because of the rosemary plant contains carnosic acid, rosmarinic acid, carnosol and other active ingredients, with anti-aging, anti-corrosion, anti-bacterial, anti-oxidation and other effects, so the extract in food, health care, Cosmetics have a wide range of uses.
Rosemary extract is natural non-toxic, antioxidant effect is much higher than the existing VC, VE, tea polyphenols and other natural antioxidants, synthetic antioxidants BHA, BHT 2 to 4 times, and its structure is stable, Easy to break down, can withstand 190 ℃ to 240 ℃ high temperature, completely overcome the VC, tea polyphenols and other natural antioxidants in the case of high-temperature decomposition of this fatal weakness, so compared to other similar products, it is more efficient broad spectrum, unique advantages The
Rosemary is a long history of spice plants, because the smell of aromatic, it can use its leaves or xylene outside the whole plant in the postharvest quickly dry, grinding, and then by a certain percentage of food added to the cooking. It can be used in the bacon, roast chicken, soup for seasoning, add the kind of spice food flavor unique, popular. In some European countries, people even use fresh rosemary for cooking.
Rosemary essential oil is also one of the traditional spices, the use of distillation process, with rosemary unique refreshing smell, both a certain antioxidant function. Can be applied to soft drinks, spices, meat, baked goods and so on. Add rosemary essential oil food aroma pleasant, delicious and delicious.
Rosemary extract can be divided into oil-soluble (antioxidant) and water-soluble (antioxidants and preservatives) two, the main component of the former is the main part of the race, the latter is mainly rosmarinic acid. Oil-soluble antioxidants are mainly used in oil, dairy products, oil-rich food, candy, baking and other food. Its role is to prevent oil oxidation deterioration and food oxidation discoloration. Because of excellent thermal stability, can withstand 190 ℃ to 240 ℃ high temperature, so in baking food, fried food and other processing technology requires a higher temperature or need high-temperature sterilization of food has a strong applicability. Water-soluble antioxidants can be widely used in various types of beverages, aquatic products, a natural water-soluble pigment which, the product also has a strong antioxidant capacity, and can withstand more than 100 ℃ high temperature. Its main ingredient rosmarinic acid, both anti-oxidation and anti-bacterial anti-bacterial effect.
As the rosemary extract can remove the body free radicals, quenching single heavy oxygen, to maintain the normal physiological function of the human body, so long-term consumption of food containing rosemary extract, the human body is very useful. Especially in recent years, with the improvement of living standards, people increasingly favored green food, toxic side effects of artificial antioxidants due to the human liver and kidney has irreversible damage, is being gradually replaced by natural antioxidants.
At present, in Japan, the United States and other developed countries, have limited or prohibited the use of artificial harmful antioxidants. Pure natural rosemary antioxidant with its good stability, good heat resistance, high efficiency broad-spectrum, add less and will nott affect the color requirements of high food color and other characteristics of tea polyphenols, VE, and other similar products In the champion.
