Rosemary, native to the Mediterranean region, is a herb of the Lamiaceae family. The leaves are green and linear, and the flowers are light blue or lavender. The bunches of flowers that form a shaft bloom in the summer solstice and early winter. It has been regarded as a medicinal herb that can enhance memory since ancient times. Because of its pleasant aroma and magical properties, it was used in religious ceremonies as early as ancient times.

In recent years, rosemary has been selected as 2000 Herboftheyear by the International Herb Association. Because the rosemary plant contains carnosic acid, rosmarinic acid, carnosol and other effective ingredients, it has the effects of delaying aging, antiseptic, antibacterial, and antioxidant, so its extract is used in food, health, medicine, The cosmetics field has a wide range of uses.

Rosemary extract is natural and non-toxic, and its antioxidant effect is much higher than the existing natural antioxidants such as VC, VE and tea polyphenols. It is 2 to 4 times that of synthetic antioxidants BHA and BHT, and its structure is stable, It is not easy to decompose, and can withstand high temperatures from 190℃ to 240℃. It completely overcomes the fatal weakness of most natural antioxidants such as VC and tea polyphenols when exposed to high temperature. Therefore, it is more efficient and broad-spectrum than other similar products, and has unique advantages .

Rosemary itself is a spice plant with a long history. Because of its aromatic smell, the whole plant outside of its leaves or xylem can be used to quickly dry and grind after harvest, and then add it to food in a certain proportion for cooking. It can be used for seasoning when marinating meat, roasting chicken, and boiling soup. Foods with this kind of spice have a unique flavor and are very popular. In some European countries, people even use fresh rosemary directly for cooking.

Rosemary essential oil is also one of the traditional spices. It is prepared by distillation process. It has the unique refreshing and refreshing smell of rosemary, and has a certain antioxidant function. It can be used in soft drinks, condiments, meat, bakery products, etc. Foods with rosemary essential oil have a pleasant aroma and delicious taste.

Rosemary extract can be divided into two types: oil-soluble (antioxidant) and water-soluble (antioxidant and preservative). The former is mainly carnosic acid and the latter is mainly rosmarinic acid. Oil-soluble antioxidants are mainly used in foods such as fats, dairy products, oil-rich foods, candies, and baked goods. Its function is to prevent the oxidative deterioration of fats and the oxidative discoloration of food. Because of its excellent thermal stability, it can withstand high temperatures from 190°C to 240°C, so it has strong applicability in foods that require higher temperatures or require high temperature sterilization in the processing of baked foods, fried foods, etc. Water-soluble antioxidants can be widely used in various beverages, aquatic products, and natural water-soluble pigments. The product also has strong antioxidant capacity and can withstand high temperatures above 100°C. Its main ingredient is rosmarinic acid, which has anti-oxidation and antiseptic and antibacterial effects.

Because rosemary extract can scavenge free radicals, quench singlet oxygen, and maintain normal physiological functions of the human body, long-term consumption of food containing rosemary extract is very beneficial to the human body. Especially in recent years, with the improvement of living standards, people are increasingly favoring green foods. Artificial synthetic antioxidants with toxic side effects are gradually being replaced by natural antioxidants because of their irreversible damage to human liver and kidney.

Currently, the use of synthetic antioxidants harmful to humans has been limited or prohibited in developed countries such as Japan and the United States. The pure natural rosemary antioxidant is used in tea polyphenols, VE, and other similar products with its characteristics of good stability, good heat resistance, high efficiency and broad spectrum, low dosage and will not affect the color of foods with high color requirements. Dominates in China.