Processed

Rosemary Extract

Rosemary extract is a concentrated antioxidant fraction from Rosmarinus officinalis leaves, rich in phenolic diterpenes such as carnosic acid and carnosol, often with rosmarinic acid depending on process. Food technologists use oil-soluble and water-dispersible grades to protect meat, oils, fried snacks, and pet foods from oxidative rancidity under a clean-label botanical story. Deodorised grades strip most herb aroma so the extract can work in neutral fat systems without shouting “rosemary.” Quality material has a declared carnosic acid content, low residual solvent where applicable, and a colour from pale green-gold to brownish depending on concentration. It is not a full antimicrobial preservative package; it targets lipid oxidation. Overdose can still add bitter herbal notes. Store cool and dark in sealed containers. Distinct from culinary rosemary herb: this leaf is the refined antioxidant extract.

Also known as: E392, Rosemary extract, Rosemary extract, Extracto de romero, Extrait de romarin, Mannenrō ekisu