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Best Rosemary Extract Supplier!
1>Rosemary extract Sources and Habitation
2>Rosemary extract Production process. Rosemary extract supplier
3>Rosemary extract function and benefits
4> Why we should use rosemary extract to instead of Chemical synthesis of antioxidants?
rosemary and carnosic acid
Rosemary extract is the strongest anti-oxidant natural ingredients which we have find out for now!
Many investigated show that rosemary acid and carnosice acid anti-oxidant effencie is 2-3 times stronger
than synthetic BHA and BHT, 1-2 times stronger than TBHQ. And carnosic acid has the 3 times stronger
anti-oxidant than VE and BHT.
There are 2 active ingredients which extract from rosemary , one is rosemary acid (water soluble), another one
is carnosic acid(oil soluble).
Our factory has the techology of Supercritical extraction, and we can make out carnosic acid oil liquid too .
Rosmarinic acid is considered to be a natural, efficient and stable (high temperature durable), security, non-toxic
and none-side-effects, water-soluble antioxidant and a green food additive. Research shows that, rosemary acid
has a strong effect to remove Free Radicals. Its antioxidant activity is stronger than vitamins E. It also has broad-
spectrum antimicrobial, antivirus, anti-inflammatory, antitumor, anti-platelet aggregation and thrombosis,
antiangiogenic, antidepressants, fight neurodegenerative diseases functions.
Rosemary extract is a safe and efficient free radical scavenger that can effectively prevent oxidative rancidity
of oil and prevent discoloration and discoloration due to oxidation.
Many studies show that synthetic anti-oxidant BHA and BHT will cause cancerand any other disease .That is why
many countries have banned for synthetic anti-oxidant, and use rosemary extract to instead of it . rosemary extract supplier
5>Descriptions and Specifications of Product
Ingredients Name:rosemary extract , rosemary acid, rosemary oil
Specification: rosemary acid 5% 30% 98%
Appearance: fine brown powder
Efficacy: Food Antioxidants
Ingredients Name:carnosic acid powder/liquid oil
Specification: carnosic acid 5% 40% 60%
Appearance: fine brown powder
Efficacy: Food Antioxidants
6>Used as natural food preservative formula:
A>Rosemary extract, green tea extract and gold tiger extract mix together .
B>Rosemary extract , Vc ,Ve and Pectin mix together.
A>Meat and food Application
Anti-biotics , natural preservative ,Extend foods shelf life. Rosemary has strong inhibitory effect to anti-corrosion antibacterial effect on E. coli, Vibrio cholerae, etc. Alleviate the oxidation of fat and protein to improve the quality of meat products, inhibit the growth of microorganisms to extend the shelf life of meat products,By maintaining the stability of the flesh to improve the meat senses and quality on the storage process. Bacteriostatic mechanism is rosmarinic acid by changing the permeability of bacterial cell membrane, leading to reducing the sugar and protein and affect cell metabolism, inhibit the activity of DNA polymerase and inhibit DNA replication in order to achieve antibacterial and bactericidal effect The addition of an appropriate amount of rosemary extract to a sample that has not been baked or baked can extend double or double the shelf life. In the simulated air conditions with rosemary treatment of the steak and found that the use of rosemary and vitamin C two kinds of antioxidants mixed and can greatly reduce the propagation of microorganisms to extend shelf life of about half a month, while high iron muscle red Protein formation and lipid oxidation are also reduced.
B>Fish Oil and Edible oil Application
Oil rancidity will produce free radicals and other small molecules, causing adverse effects on the human body. In order to prevent rancidity, to extend the storage period, in animal and vegetable oils and fats, the need to add a certain amount of antioxidants. Rosemary is a subject for the study of the prevention of rancidity of oil due to its good antioxidant activity. We added the same amount of rosemary powder, gallate (PG) and BHA three antioxidants to the peanut oil, with the national standard method to determine the oxidation time in peanut oil after a certain time, found that add rosemary powder peanut oil The oxidation value is the smallest, indicating that rosemary powder has a better inhibitory effect on lipid peroxidation than synthetic antioxidants PG and BHA. And, with the increase in the amount of rosemary powder, the inhibitory effect is more pronounced. It can be seen that rosemary can inhibit the rancidity of oil, The rosemary with other antioxidants such as vitamin C, vitamin E and Pectin can be moderate compound, will have a better antioxidant effect.
C>Other food Application
Rosmarinic acid added to the beef pie, so that the sensory score of beef cake significantly improved, and even its antioxidant and antibacterial capacity have been significantly improved. Soy sauce in the storage process is easy to produce contaminants, the general chemical preservative sodium benzoate added soy sauce to ensure its food quality, rosemary soy sauce has a very good antibacterial effect, can replace sodium benzoate as a preservative soy sauce. There are studies reveal that rosemary on fried foods, baked goods, beverages also have antioxidant effect. on fruits, vegetables also have fresh effect.
D>Health products Application
Anti-tumor, anti-hepatitis and protect liver damage, the role of anti-nephritis, Kang anti-thrombosis and anti-platelet aggregation, as well as refreshing, enhance memory, improve tension and sleepiness and other effects.
Used in skin care products can play to remove stains, anti-oxidation, increase skin elasticity, anti-aging effect; for shampoo hair care products, can promote scalp blood circulation, improve hair loss, reduce dandruff occurrence and stimulation Hair growth, moisturizing hair. Thus rosmarinic acid can be used as an excellent additive in cosmetics.
F>Compound Feed Application
Anti-oxidant ,Rosmarinic acid has a strong ability to remove free radicals in the body, its antioxidant is stronger than caffeic acid, chlorogenic acid, folic acid. The fat in High-energy feed and the feed contains fat-soluble vitamins， Carotene and carotenoids and other substances in the in the storage process, with the air in the oxygen contact, prone to serious spontaneous oxidation rancidity, oxidation between these components But also interact, and further lead to multiple components of the automatic oxidation, broken fat-soluble vitamins and lutein, resulting in toxic substances, resulting in Hala taste, fade, browning, ranging from the decline in feed quality, palatability worse, causing animals Decreased feed intake, diarrhea, hepatomegaly and other hazards, affecting the growth and development of animals, while the cause of poisoning and even death. Antioxidants can delay or prevent this automatic oxidation of the material in the feed, so adding antioxidants to the feed is essential. In recent years, people continue to find some synthetic antioxidants have cause the poultry teratogenic, carcinogenic and mutagenic . Its residues in livestock and poultry products with the food chain into the human body, endangering human health, more and more countries began to restrict or prohibit the use of certain synthetic antioxidants. Therefore, the natural antioxidant to replace synthetic antioxidants is the future development trend of feed and video industry.
9>Rosemary extract Dosage: Rosemary use
|GB 2760-2011 Food Safe National Standard|
|Food number||Food name||Dosage（g/kg)|
|02.01.02||Animal oil（Including lard, butter, fish oil and other animal fats）||0.3|
|04.05.02.01||Cooked nuts and seeds (fried nuts and seeds only)||0.3|
|8.02||Prefabricated meat products||0.3|
|08.03.01||Sauce stewed meat products category||0.3|
|08.03.02||Smoked, burnt, grilled meat||0.3|
|08.03.04||Western ham ( smoked, steamed ham)||0.3|
|08.03.06||Fermented meat products||0.3|
|12.10.02.01||Mayonnaise, salad dressing||0.3|
|12.10.03.01||Concentrated soup (canned, bottled)||0.3|
10>COA Tech data:
11>HPLC Test , we will test 20 grams per drum before we send out our products.
A>To ensure uniform mixing with the product.
B>should be used in low than 8.5 PH value of alkaline producted, otherwise it may affect the antioxidant effect
C> Dont storage with copper and iron
D>Storage in dry and cool place
13>In order to use and storage the rosemary acid with a right way , We need to study the effect of other food additive on the stablity of rosemary acid .
13.1>Using high performance liquid chromatography to rosmarinic acid standards in its maximum absorption wavelength of 280nm draw the standard curve, as shown in Figure 1
13.2>Effect of PH values on stability of rosmarinic acid .Fig2
It can be seen from Fig. 2 that the content of rosmarinic acid changed little at pH 3 ~ 6. The content of rosmarinic acid decreased slightly at pH 7 ~ 9, and the content of rosmarinic acid Content changes tend to be gentle, the preservation rate of 83% or more, the stability is good. So that pH has no significant effect on the stability of rosmarinic acid, but its stability is stronger than pH 7 ~ 9 under pH 3 ~ 6 conditions. Therefore, rosmarinic acid is more susceptible to acidic conditions use.
13.3> Effect of light on the stablity of rosemary acid
In the case of direct sunlight, the content of rosmarinic acid decreased significantly, and the preservation rate decreased to 45.82% and the stability was very poor at the third week. In the dark condition, the content of rosmarinic acid changed little 5 weeks after the determination of the preservation rate of 94.66%, and the trend has been flat and excellent stability; in the indoor scattered light conditions, after 5 weeks, rosmarinic acid preservation rate remained at 76% or more, stability general. Therefore, rosmarinic acid in the use and preservation should try to avoid light
13.4>Effect of temperature on the stablity of rosemary acid
It can be seen from Figure 4, rosmarinic acid on the temperature stability is good, with the temperature increased stability decreased slightly. The content of rosmarinic acid at 20℃, 40℃ and 60 ℃, and the preservation rate of rosmarinic acid was more than 95% after 7 hours heating.
The stability was excellent at 80 ℃ and 100 ℃ too, The content of rosemary acid is little decreased, the storage rate was still above 86% after 7 hours heating, And the change trend tends to be gentle and the stability is better.
Therefore, it can be considered that the temperature on the stability of rosmarinic acid less affected,but low temperature is more conducive to the preservation and use of rosmarinic acid.
13.5>Effect of metal metal ions on the stablity of rosemarinic acid
13.6>Effects of Salt and Sucrose on the Stability of Rosmarinic Acid
As shown in Figure 6a, the inc