Rosemary Extract
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China [CN] 
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name
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rosemary extract
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Latin name
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Rosmarinus officinalis
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Specification
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Rosmarinic acid RosA
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purity
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5%-20%
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CAS NO.
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20283-92-5
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**Inhibition of Bacillus subtilis, conidia and Escherichia coli, fungi, Phytophthora and their spores
**Anti inflammation: nephritis, hepatitis, pneumonia, arthritis, periodontitis, dermatitis
**Antivirus: anti herpes virus, HIV, encephalitis virus
**Antidepressant, antithrombotic, anticoagulant agglutination
**Anticancer antitumor: inhibiting the expression of CCL11 and CCR3 by inhibiting the activity of beta kinase and the related gene of nuclear factor kappa B to achieve the purpose of anti-tumor.
As rosemary extract can remove the free radicals, quench the single oxygen and maintain the normal physiological function for the human body, so it will be very beneficial if eat the food containing rosemary extract often.The pure natural rosemary antioxidant has good stability, good heat resistance, high efficiency ,Less amount of addition,and it will not make effect on high color requirement food, and also It can tolerate high temperature above 100 ℃.Rosmarinic acid can be widely used in foods such as beverages, aquatic products, natural water soluble pigments and so on.
Rosemary acid has functions of antioxidant,anti-corrosive,antiseptic, it can be used as light protector to protect against radiation and UV.which can be widely used in shower gel, shampoo and sunscreen cream etc.
As rosemary extract can remove the free radicals, quench the single oxygen and maintain the normal physiological function for the human body, so it will be very beneficial if eat the food containing rosemary extract often.
Carnosic acid has high antioxidant properties and can reduce the deterioration for oil and fat. It can maintain the quality of meat in preservation, including maintaining the color of poultry meat and prolonging the storage period.The roamoxalic acid liquid is a natural green food additive.Because it has excellent thermal stability and can be resistant to high temperature from 190 to 240.so,It is widely used in oil, dairy products, oil rich food, candy, baking and other foods. If adding oxalic acid into edible oils, it can stabilize storage and enhance the sensory effects of fried foods.
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Purity
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5%-20%
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Microbial:
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Max.1000cfu/g
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Loss on drying
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≤5.0%
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≤10ppmPAH
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≤10ppm
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Ash
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≤5.0%
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GMO
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NON-GMO
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Total Heavy Metals
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≤10ppm
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BSE
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NON-BSE
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Inquiry to:
Zoe Zhao
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