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Chemical property:
Yellowish brown powder or brown paste or liquid. It has a special aroma. It has good heat resistance (stable at 200 ℃) and UV resistance, and can effectively prevent the oxidation of oil. It has better antioxidant capacity than BHT. It is generally sold as a preparation prepared with vitamin E and has a multiplying effect. Generally, its antioxidant capacity increases with the increase of dosage, but at high concentration, it can precipitate the oil and discolor the aqueous food. Insoluble in water, soluble in ethanol and oil.
Product purpose:
antioxidant. It is suitable for low-fat food, such as meat products, mayonnaise, seasoning, fried food, etc.
Production method:
It is extracted from the flowers and leaves of rosemary with carbon dioxide or ethanol or hot aqueous ethanol; Or it is obtained by removing the solvent after extraction with warm methanol and aqueous methanol.
Manufacturing
