At present, 30% of the antioxidants in the US, Japan and Europe use natural antioxidants, mainly vitamin E and rosemary resistant extracts. It is predicted that this proportion will continue to increase in the future - the annual increase is over 10%.
Rosemary antioxidants are widely used in various beverages, oral liquids, aquatic products, natural pigments, cosmetics, health care products and cardiovascular drugs, as well as various edible oils and oil-rich foods, and have gradually replaced synthetic antibiotics that are widely used. The trend of oxidants, rosemary antioxidants is recognized as the best third-generation edible natural antioxidant.
People are increasingly uneasy about the use of chemically synthesized antioxidants. Rosmarinic acid, a natural active substance, has been recognized by the US FDA as a “public safe food” and will gradually replace traditional synthetic antioxidants as mainstream products.
Rosemary extract is a safe and efficient free radical scavenger, which can effectively prevent the oxidation and rancidity of oils and oils, and prevent fading or discoloration caused by oxidation. Its antioxidant effect is 2-4 times that of synthetic antioxidants BHA and BHT. , better than Vc, 1-2 times that of tea polyphenols, 1-2 times that of TBHQ. The rosemary antioxidant has a stable structure, is not easily decomposed, and is resistant to high temperatures of 190-240 °C. Synthetic antioxidants such as BHA, BHT, PHT, PG and TBHQ have irreparable defects, which bring unsafe factors to food. Natural rosemary extract antioxidants have many advantages that traditional synthetic antioxidants cannot match.
Previous: How To Eat Fish Collagen Powder?