- Jan 09, 2019 -
Rosemary, also known as the dew of the sea, is a perennial shrub and a common Chinese medicinal herb. Rosemary leaves with tea flavor, spicy taste, slightly bitter, often used in cooking, can also be used to bubble herbal tea to drink. As a kind of traditional Chinese medicine, rosemary has very high medicinal value and plays a very important role in some diseases. So what are the functions and effects of rosemary extract?
Rosemary extract can be divided into oil soluble (antioxidant) and water soluble (antioxidant and preservative), the active component of the former is mainly carnosic acid, the latter is mainly rosmarinic acid. Oil-soluble antioxidants are mainly used in fats, dairy products, oily foods, candies, baked goods and other foods. Its function is to prevent oil oxidation deterioration and food oxidation discoloration. Due to the excellent thermal stability, resistant to high temperature of 190 ℃ to 240 ℃, so in the bakery food, Fried food and other processing technology need high temperature or high temperature sterilization of foods with strong applicability.
Water-soluble antioxidant can be widely used in all kinds of drinks, aquatic products, natural water soluble pigment, the product also with a strong antioxidant capacity, and can tolerate high temperature above 100 ℃. Its main ingredient rosmarinic acid, both antioxidant and antiseptic antibacterial efficacy.