Rosemary extract
CAS No.:84604-14-8
Physical and chemical properties
Rosemary extract is a light yellow powder with a weak fragrance. Soluble in ethanol. It mainly contains salvianol (12.8%), rosemary phenol (5.3%), and ursolic acid (56.1%).
Toxicological basis
① LD50: acute oral 12g / kg (BW) in mice.
② Mutagenicity test: Ames test, micronucleus test, and chromosome aberration test of primary spermatocytes in mouse testis were negative.
Application
Antioxidant
As a food antioxidant, rosemary extract can be used in animal fat (lard, butter, fish oil, and other animal fats), prefabricated meat products, fried flour products, puffed food, sauce, and marinated meat products, smoked, roasted, roasted meat, fried meat, western ham (smoked, smoked, steamed ham), meat enema and fermented meat products; Among cooked nuts and seeds (only fried nuts and seeds), the maximum dosage is 0.3g/kg; It is used in vegetable oil with a maximum dosage of 0.7g/kg. If the rosemary extract is obtained by supercritical carbon dioxide extraction, it can also be used in mayonnaise, salad dressing, and concentrated soup (canned and bottled), with a maximum dosage of 0.3g/kg. Rosemary extract is a natural antioxidant with high safety. It can be used in animal and vegetable oils and foods rich in oil.
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