Views:3 Author:Site Editor Publish Time: 2021-06-10 Origin:Site
Three Main Pain Points for Rosemary Extract as an antioxidant in Food Applications
Edited by Jessica
Extracts from Rosmarinus officinalis L., more commonly known as rosemary, have been approvedfor use in the EU as food additive E932 under Regulation 1333/2008 of the European Parliament and the Council. The principal antioxidative components of rosemary extracts are the phenolic diterpenes carnosol and carnosic acid, which have been proven to exert extraordinary antioxidative functions. Comparing to synthetic antioxidants like BHT and BHA with potential adverse effects, rosemary extract as a natural antioxidant is more and more popular, and widely applied in food industry in recent years. However, people still have many pain points when it’s in food application. Let’s talk about the three main pain points below.
1: Pain point One: Solvent Residues
As far as we know, the present production of rosemary extracts in China is to use several solvent extraction techniques. Some are extracted by ethanol, some by acetone, some by supercritical carbon dioxide. In terms of decolorized and deodorized rosemary extract, hexane is also used. Here comes the problem, how to deal with these solvent residues when it’s applied in food? No doubt, the secret to settle down the problem lie in the production process of World-way Biotech, where the extraction techniques have got rid of solvent residues when finished rosemary extract comes out.
2: Pain point Two: Decolorized and Deodorized Rosemary Extract
Rosemary Extracts have dives applications, such as Cured meat like sausage, cooked meat like ham, Mince fresh meat like hamburgers, Fresh product and Processed product from fishing like fish, Fats and oils, Sauces like mustard. People usually use Rosemary Extract to extend their products’ shelf life, but don’t want its color and flavor, that’s how Decolorized and Deodorized Rosemary Extract comes. With excellent production process and outstanding solutions, World-way Biotech offers you the premium Decolorized and Deodorized Rosemary Extract.
副标题3: Pain point Three: Oil-soluble Carnosic acid to be water soluble
Research on the antioxidant activity of the compounds in rosemary extract in foods is primarily focused on carnosic acid, which is an antioxidant active ingredient with the characteristics of oil-solubility, instead of water solubility. However, in the actual food application cases, it requests carnosic acid to be not only dissolved well in fat/oil, but also water soluble. With an excellent R&D team, World-way Biotech have solved this pain point through three technical techniques: Solid-Liquid Embedding; Solid-Liquid Embedding; Liquid-Liquid Embedding. Our products of Carnosic acid powder after Embedding technique with both oil soluble and water soluble is very popular among our customers. You are warmly welcomed to email us for discussing the Embedding techniques.
Rosemary extracts are currently widely used to increase shelf life of food products, World-way is looking forward to discuss with any food manufacturer about their pain points to use Rosemary Extract. You are warmly welcomed to email us for more information.