The better antioxidant properties of rosemary are favored by consumers. Rosemary extract is also included as a food additive in CB2760 and can be used as a natural antioxidant in oil products, meat and poultry products, seafood and snack foods. Rosemary extract is gradually applied to some high-value oils, such as camellia seed oil, hazelnut oil, squid oil, etc., which exhibit superior antioxidant performance and free radical scavenging properties, improve oil storage stability and effect. Better than the chemical synthesis product BHT+BHA. In addition, containing 0.5% rosemary extract; the crisp biscuits obtained showed higher DPPH free radical scavenging ability. In the process of brewing sea buckthorn wine, using rosmarinic acid instead of sulfur dioxide as an antioxidant does not affect fermentation, but also avoids the damage of sulfur dioxide and improves the ability of seabuckthorn wine to scavenge free radicals.

Instant meat products sometimes need to be irradiated and sterilized, but odor is formed during irradiation. Adding rosemary extract in this process can effectively inhibit the oxidation of proteins and fats induced by irradiation, control the formation of odor, and add The amount is only 0.55%, which is much better than VE and tea polyphenols.

With the research and exploration of natural antioxidants, it has been found that the combined use of natural antioxidant extracts has a synergistic effect. China Agricultural University showed a good antioxidant effect with 0.07% powdered rosemary extract and 0.07% oily rosemary extract combined with 0.01% VE added linseed oil. Studies have also shown that the addition of antioxidants prepared from tea polyphenol palmitate and rosemary extract to sunflower oil is superior to BHT and BHA in slowing down acid value and peroxide value, similar to TBHQ: The ability to slow the rate of increase in malondialdehyde content is superior to TBHQ.