Rosemary antioxidants ----- World recognized third-generation antioxidants Rosemary, a small evergreen shrub with the Latin name “sunset of the sea,†was first discovered on the cliffs of the Mediterranean coast and has been mysterious for thousands of years. It was made hundreds of years ago. History of spices. The study of rosemary antioxidants began in the early 90s of the last century. After studying and comparing the antioxidant properties of 36 aromatic plants, it was agreed that rosemary is a universally recognized plant with potent antioxidant properties. It has a strong inhibitory effect on the oxidation of various complex lipids. Heyin Tsaoko,Spices Tsaoko,Tsaoko Kernel,Tsaoko Crevost Zhejiang Shanying Trading Co.,Ltd. , https://www.shanyingtrading.com
Some countries in the United States, Japan, and Europe are the earliest countries to study the antioxidants of rosemary. They have successively developed a series of rosemary antioxidants that have been proved to be safe by toxicological experiments. They are widely used in oils, oil-rich foods, and meats. Preservation of products. At present, 30% of the antioxidants in the United States and Japan use natural antioxidants, mainly vitamin E and rosemary antioxidants. It is predicted that this proportion will continue to increase in the future - an annual increase of more than 10%.
The natural polyphenol antioxidants derived from rosemary have the characteristics of high antioxidant performance, good thermal stability, low production cost and natural non-toxicity, etc., avoid toxic side effects to the human body, and its products are widely used in various beverages. There is currently a tendency to gradually replace widely used synthetic antioxidants in oral liquids, aquatic products, natural pigments, cosmetics, health products, and cardiovascular medicines, and various types of edible oils and fat-rich foods. This is the best recognized contemporary Third-generation edible natural antioxidants.
The pursuit of health and respect for natural foods has become a trend in modern life, and people are increasingly uncomfortable with using chemically synthesized antioxidants. In this way, the natural active substance, Rosmarinic acid (RosA), has been recognized as the “public safety food†by the US FDA, and will gradually replace traditional synthetic antioxidants as mainstream products. Rosemary extract is a safe and effective free radical scavenger that can effectively prevent the oxidative rancidity of the oil and prevent the discoloration or discoloration caused by oxidation. The antioxidant effect is 2-4 times that of artificial antioxidant BHA and BHT. Better than Vc, 1-2 times that of tea polyphenols, 1-2 times that of TBHQ. Its structure is stable, not easy to decompose, and can withstand high temperatures of 190-240°C. Synthetic antioxidants such as BHA, BHT, PHT, PG and TBHQ all have irreparable defects and bring unsafe factors to food, while natural rosemary antioxidants have many advantages over traditional synthetic antioxidants.
Carry-in: For fried and baked goods, the "carry-in" capability of antioxidants is very practical, meaning that the antioxidants added to the fat can remain in the final product and will continue to function. The "carry-in" capability and test was to store the oil-rich foods at 37°C, using the rancidity of the product as the end point, using active oxidation. Rosemary antioxidants are more soluble in oils than synthetic BHAs and have a low melting point and exhibit good "carry-in" capabilities.