What Are The Effects of Carnosic Acid?

As a fat-soluble natural antioxidant, carnosic acid has a much better antioxidant effect than synthetic antioxidants in stabilizing oils and fats. It can be used in oils and fats, fatty foods, biomedicine, chemicals, cosmetics and feed, etc. In addition, it can prevent or delay the oxidation of fats and oily foods, improve the stability of foods and extend the storage time of storage materials. It can also be used as a flavoring agent for meat and fish.

In Japan, rosemary extract is used in high-temperature fried foods to prevent oxidation effects and prevent light deterioration after packaging, and can also be used in frozen foods to suppress fishy taste; In Europe, rosemary extract is also used to prevent the oxidation of ham and sausage products. A new product of diluent flavoring oil with rosemary extract is applied, which is very suitable for meat products. After years of research, using modern Chinese medicine extraction technology and advanced chromatographic separation technology to successfully separate high-purity carnosic acid and rosmarinic acid with more than 90% content, for pharmacology, toxicology and clinical application experimental research and widely used in medicine, health care and daily chemical industry.

i、Antioxidants

During food processing and storage, fats and proteins in food are susceptible to oxidation, leading to food spoilage and reduced quality. Carnosic acid can help slow down this process by neutralizing free radicals and protecting nutrients in food from being destroyed. This makes the food more stable and able to retain its flavor and quality for longer.

ii、 Food preservation

Carnosic acid is widely used in foods such as meat, fish, vegetables and fruits. It can extend the shelf life of these foods and reduce food waste because food can stay fresh for longer. Especially in packaged and canned foods, carnosic acid is often added to ensure that the food does not spoil during long-term storage.

iii、 Food amendments

Carnosic acid can also be used as a food amendment in pastry foods such as breads, pastries and biscuits. It improves the texture of the dough, making it softer and easier to work with. In addition, carnosic acid can also delay the gelation process of food and help maintain the quality of food.

iv、Natural ingredients

Carnosic acid is a natural ingredient, which is why it is favored by consumers. Modern consumers are increasingly focused on the natural and healthy attributes of food, and the natural source of carnosic acid makes it an ideal choice for food manufacturers to meet market demands.Carnosic acid plays an important role in the food industry. It can not only improve the taste and taste of food, but also extend the shelf life of food and reduce food waste. Carnosic acid, as a natural ingredient, also meets the needs of modern consumers for healthy and natural foods. Therefore, it is not only a powerful tool for the food industry, but also helps to provide better food choices and make our tables more delicious and healthy.