In recent years, rosemary has been favored by consumers for its good antioxidant properties. As a natural antioxidant, rosemary extract is growing rapidly in the global market. Future Market Insights market data shows that in 2017, the global rosemary extract market exceeded $660 million. The market is expected to reach $1,063.2 million by the end of 2027 and will expand at a compound annual growth rate of 4.8% between 2017 and 2027.
As a food additive, rosemary extract has been included in the “Food Safety Standards for Food Additives” (GB 2760-2014); August 31, 2016, “Food Additives Rosemary Extract” (GB 1886.172-2016) ), and officially implemented on January 1, 2017. Today, the National Center for Food Safety Risk Assessment (CFSA) issued a draft for comments on a variety of food additives, including rosemary extract.
CFSA further stated that this substance is used as an antioxidant in vegetable protein beverages (Food Category 14.03.02) to delay oxidation of the product. Its quality specifications are implemented in “Food Additive Rosemary Extract” (GB 1886.172).
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Rosemary extract, a quick overview of global regulations
At present, artificially synthesized antioxidants harmful to the human body have been limited or prohibited in developed countries such as Japan and the United States. In Japan, TBHQ has not been included in food additives. The restrictions on BHA, BHT and TBHQ in Europe and the United States are becoming more and more strict, especially in infants and children’s foods.
The United States, Japan and some countries in Europe are the earliest countries to study rosemary antioxidants. They have developed a series of rosemary antioxidants, which have been proved to be safe by toxicological experiments and are widely used in oils, oil-rich foods and meats. Product preservation. The European Commission, the Australian and New Zealand Food Standards Agency, the Japanese Ministry of Health, Labor and Welfare, and the US Food and Drug Administration allow them to be used as antioxidants or food flavors for food.
According to the evaluation of the Joint FAO/WHO Expert Committee on Food Additives, the temporary daily intake of this substance is 0.3 mg/kg bw (based on carnosic acid and sage).
Antioxidant advantage of rosemary extract
As a new generation of antioxidants, rosemary extract avoids the toxic side effects of synthetic antioxidants and the weakness of pyrolysis. It has high oxidation resistance, safety, non-toxicity, heat stability, high efficiency and broad spectrum. It is internationally recognized. The third generation of green food additives. In addition, the rosemary extract has strong solubility, and can be made into a fat-soluble product or a water-soluble product, so it has high applicability in food application and has the function of stabilizing oil and essential oil in food processing. . In addition, the rosemary extract also has a higher boiling point and a lower aroma threshold, so the cost can be reduced by reducing the amount during use.
Food and beverage, mainstream trends in rosemary extract applications
The most widely used rosemary extract is in food, mainly as a natural antioxidant and preservative. Oil-soluble rosemary extract (carnosic acid and carnosol) is mainly used in edible oils and fats, meat products, dairy products, high-fat products, baked goods, etc. The main function is to prevent oxidative deterioration of oils and oxidative discoloration of foods. It has excellent high temperature resistance (190-240), so it has strong applicability in high temperature processed foods such as baking and frying.
Water-soluble antioxidant (rosmarinic acid) is mainly used in beverages, aquatic products, natural water-soluble pigments, has superior antioxidant capacity, and also has a certain high temperature resistance. At the same time, the rosemary extract rosmarinic acid also has the effect of inhibiting the activity of microorganisms, and has obvious inhibitory effects on common pathogenic bacteria such as Escherichia coli and Staphylococcus aureus, and can be applied as a natural preservative in more. In the product. In addition, rosemary extract can also improve the flavor of the product, giving the food a special odor.
For drinks, rosemary is an important spice in the preparation of cocktails and juice drinks. It has a hint of pine trees that give the juice and cocktail a special scent. At present, the application of rosemary extract in beverages is mainly used as a flavor. Consumers are constantly picky about the flavor of the product, and the conventional flavor can no longer meet the needs of most consumers. It is not difficult to understand why the market There are many flavored products such as ginger, chili, and turmeric. Of course, the flavors of herbs and spices represented by rosemary are also welcome.
Post time: Aug-09-2019