Oxidation is a primary cause of food spoilage causing rancidity, discoloration, texture changes and leads to decreased nutritional value, Rosemary Extracts can inhibit the decomposition of polyene fatty acid and formation of peroxide, prevent the lipid and protein from oxidation, so to naturally manage this issue. Geneham Pharmaceutical has developed an extensive range of rosemary extracts which naturally protect food products against oxidation and therefore extend shelf life; these extracts can be used in wide ranges of applications and are effective alternatives to chemical antioxidants
Features
✓ Natural Phosphate Alternatives, Proven Efficacy as usual antioxidants
✓ Natural Antioxidant Solution, Natural Shelf Life Extension
✓ High Temperature Durable 180-240℃, Potency Consistent & High Efficacy
✓ Proven wide range of applicability, Oil Soluble, Water Soluble/Dispersible
✓ No detrimental contribution to flavor and color
Rosemary Introduction
Rosemary has been used for cooking spices application history for thousands of years in European countries, the related research and development use of rosemary starts early, the safety of rosemary have been fully proved with long history. In recent years, the main components of rosemary have been extensively studied in the European and American countries, its been proven that rosemary has a obvious oxidation resistance and a variety of biological activity. They standardize the rosemary extract specification, and make rosemary recognized as the third generation of green food additives internationally.
1. Strong antioxidant efficacy
Rosemary extract can inhibit the decomposition of polyene fatty acid and formation of peroxide, prevent the lipid and protein from oxidation. Its got 1 ~ 6 times higher of the efficacy than that of synthetic antioxidant, as BHA and BHT in the oil products, even with a better efficacy than VE and TBHQ in some oils
2. Antibacterial Activity
Rosemary extract can inhibit the toxicity reaction induced by aflatoxin B1, with the antibacterial ability against staphylococcus aureus, escherichia coli, Nicholson's yeast etc, rosemary can significantly increase the cell membrane permeability in the bacterial, accelerate carbohydrate and protein osmosis, make metabolism disorders in cells, ad finally affect the bacterial protein metabolism
Geneham has developed an extensive range of NaturAntiox ® Rosemary Extracts for different application and customers, specification details as follows which classified by applications.
NaturAntio® OS & DOS extracts are particularly effective in food products having a high fat content and/or highly susceptible to fat oxidation. For different applications, we have developed 3 types of Oil soluble extracts, including powder, liquid and water dispersible. OS specifications are with regular small rosemary odor and light green color, while DOS specifications are specially developed for customers have requirements on Color and Odor
Features
✓ Natural Consistent & High Efficacy
✓ High Temperature Durable 180-240 ℃
✓ Powder & Liquid (customized carrier)
✓ Natural Shelf Life Extension & Clean Label
✓ Deodorized & Decolorized available
NaturAntiox ® WS extracts are particularly effective in beverage, emulsions, and more generally in food products having a low fat content. We have developed water soluble extract in different concentrations in powder form
Features:
✓ Natural Consistent & High Efficacy
✓ No detrimental contribution to flavor & color
✓ Water Soluble with different concentrations
✓ Safe & Clean Label
NaturAntiox ® CM can be particularly blended by customized ingredients with rosemary extracts to meet customers' requirements; both active components (herbal and/or traditional antioxidants) and carriers are available in the formula development.
Features:
✓ Customized Antioxidants
✓ Consistent & High Efficacy
✓ Wide range of applications
✓ Shelf Life Extension
Specifications Classified by Applications
Specifications Classified by Ingredients
Application Instructions
NaturAntiox ® Rosemary Extracts can protect food products which are
sensitive to oxidation induced by heat, light or pro-oxidant compounds
during processing and storage, they can prevent rancidity, flavor
degradation and color fading
Meat Products
Oxidative rancidity and color fading usually happen during the process and circulation of fresh meat and meat products; this will cause lipid and protein degradation, flavor and aroma loss. Therefore, in order to prevent meat from metamorphism, it is important to inhibit fats from oxidation. Besides the physical measures as vacuum packing in meat processing and circulation, a safe and highly effective antioxidant can also be a very good method to keep from oxidation. We recommend NaturAntio® OS and DOS in these applications
The antioxidation experimental results of NaturAntiox® OS & DOS Rosemary Extract used in meat products
By using Rancimat Method, we compared the antioxidation effects between NatureAntiox® Rosemary Extract and other common antioxidants, by measuring the induction time in soybean oils, we can conclude that Rosemary with the strongest oxidation resistance ability. We recommend NaturAntiox® OS and DOS in these applications
Fish Oil
Animal oil will produce rancidity odor from self oxidation and rancidity during the storage, especially under high temperature. We recommend NaturAntiox ® DOS to inhibit the oxidation of fat, so to extend the shelf life, also can maximize the protection of the nutrients & unsaturated fatty acids in the oil
Sea Food
Sea food is more susceptible to be oxidized than other meat products for the rich content of unsaturated fatty acid. To prevent fish fats from oxidation and prolong its shelf life, and to keep the same taste and characteristics, the adding of suitable natural, safe and high effective antioxidants will be a very good method, we recommend NaturAntiox D rosemary extract for the application
The antioxidation experimental results of NaturAntiox ®
DOS Rosemary Extract used in seefood products
Post time: Dec-15-2020