Rosemary extract
Rosemary extract is made from the dried leaves of rosemary (Rosmarinus officinalis, also classified as Salvia rosmarinus). Leaves are extracted with solvents such as acetone, ethanol or hexane, or with supercritical carbon dioxide, and the extract is often deodorized; the main compounds of interest are the phenolic diterpenes carnosic acid and carnosol. It is sold standardized to these compounds, as oil-soluble or water-dispersible liquids and powders, to slow oxidation of fats in oils, meats and snacks.
Suppliers sell different products under the same name. Specify the one you need.
Extract dissolved in a vegetable oil and standardized to carnosic acid, for oils, fats and fried snacks.
Extract dried onto a carrier such as maltodextrin or salt for dry mixes and meat seasonings.
Extracts standardized to rosmarinic acid, or emulsified carnosic acid grades, for brines and water-based products.
Deodorized extracts have little rosemary taste; other grades keep the herb flavor.
Extract from organic rosemary made without prohibited solvents, sold under organic certification.
Compare each result with your own specification when the lot arrives.
Carnosic acid degrades with heat, light and oxygen, so rosemary extract is kept in closed, light-proof containers in a cool place, with headspace kept small for liquids. Oil-soluble liquids can thicken or separate when cold and should be mixed before use. Shelf life is set by the supplier's specification, and older stock is retested for carnosic acid.
Carnosic acid content varies with leaf source, harvest and process, so record the actual assay for each lot and dose by active content. Note the extraction solvent and carrier, which matter for organic, allergen and label paperwork.
Facts from regulators and standards bodies, each linked to its source.
FDA's Substances Added to Food inventory lists rosemary extract (Rosmarinus officinalis L.) with the technical effect 'flavoring agent or adjuvant' and cites 21 CFR 182.20.
Source: hfpappexternal.fda.gov (opens in a new tab)21 CFR 182.20 lists rosemary (Rosmarinus officinalis L.) among essential oils, oleoresins (solvent-free) and natural extractives generally recognized as safe for their intended use.
Source: ecfr.gov (opens in a new tab)7 CFR 205.605(b) allows tocopherols derived from vegetable oil in organic products when rosemary extracts are not a suitable alternative.
Source: ecfr.gov (opens in a new tab)This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.
Manufacturers and distributors whose own websites say they sell it.
Manufacturer · Amsterdam, Netherlands
Dutch maker of lactic acid made by fermenting sugar, plus lactate salts, buffered vinegar preservatives and rosemary-based shelf-life blends for food and beverage manufacturers.
Manufacturer · Kalamazoo, MI
Sells it as Herbalox
US maker of natural food colors, spice and herb extracts, hop products and rosemary extracts for shelf life, working from its own paprika supply through to finished extracts.
Suppliers are in alphabetical order and none pays to appear. Each claim is checked against the supplier’s own website on the date shown. Ask for the specification sheet and a recent COA before you order, and confirm details with the supplier.
Common forms include oil-soluble liquid, powder on carrier, water-soluble or water-dispersible, deodorized vs. flavor grades and organic. Ask each supplier for the specification sheet of the exact grade they quote.
Expect carnosic acid and carnosol (HPLC), rosmarinic acid (HPLC), residual solvents, heavy metals, pesticide residues and microbiology, each with its method, specification and result for that lot.
Carnosic acid degrades with heat, light and oxygen, so rosemary extract is kept in closed, light-proof containers in a cool place, with headspace kept small for liquids. Oil-soluble liquids can thicken or separate when cold and should be mixed before use. Shelf life is set by the supplier's specification, and older stock is retested for carnosic acid.
FDA's Substances Added to Food inventory lists rosemary extract (Rosmarinus officinalis L.) with the technical effect 'flavoring agent or adjuvant' and cites 21 CFR 182.20. 21 CFR 182.20 lists rosemary (Rosmarinus officinalis L.) among essential oils, oleoresins (solvent-free) and natural extractives generally recognized as safe for their intended use. 7 CFR 205.605(b) allows tocopherols derived from vegetable oil in organic products when rosemary extracts are not a suitable alternative.
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