Rosemary Extract E392
Rosemary Extract E392 is a food-grade botanical antioxidant used in industrial food systems where manufacturers need to delay lipid oxidation, protect sensitive fats and oils, support flavour stability, reduce rancidity risk and improve shelf-life consistency. It is especially relevant for products containing unsaturated fats, meat lipids, frying oils, seasoning oils, omega-rich ingredients, natural colours, flavours or vitamins. This page is prepared for purchasing teams, R&D formulators, QA departments, shelf-life specialists and import coordinators who need a structured starting point for grade selection, specification review, trial planning, documentation collection and quotation requests.
Product identity
| Product | Rosemary Extract |
|---|---|
| Common commercial references | Rosemary Extract E392, extracts of rosemary, rosemary antioxidant, Rosmarinus officinalis extract, Salvia rosmarinus extract |
| Category | Antioxidants & Oxidation Control |
| Primary function | Antioxidant, oxidation-control ingredient, shelf-life support ingredient and natural preservative system component |
| E / INS number | E392 / INS 392 where applicable; confirm by destination market and intended food category |
| CAS / identity | Botanical extract; composition varies by extraction method, active marker and standardisation |
| Botanical source | Rosemary leaves from Rosmarinus officinalis / Salvia rosmarinus |
| Typical active markers | Carnosic acid, carnosol, total phenolic diterpenes, rosmarinic acid or total phenolics depending on grade |
| Typical form | Oil-soluble liquid, oil-dispersible liquid, dry powder, water-dispersible powder, deodorised extract, emulsion, carrier-based premix or blend |
| Typical use concept | Protection of fats, oils, colours, flavours, vitamins and sensitive lipid-containing finished products from oxidative deterioration |
Application fit
Potential use areas may include:
- Edible oils, frying oils, seasoning oils and speciality fats
- Snack coatings, extruded snacks, chips, crackers and coated nuts
- Meat, poultry, fish, seafood and processed protein systems
- Bakery fats, fillings, creams, shortenings and laminated dough systems
- Sauces, dressings, mayonnaise-style products and condiments
- Seasonings, spice blends, marinades and dry savoury mixes
- Beverages, emulsions and omega-rich nutritional systems where compatible
- Pet food, feed-style flavour systems and high-fat dry products where permitted
Technical purchasing notes
When reviewing Rosemary Extract, compare the supplier specification against the intended food application, lipid type, target oxidation challenge, active content, sensory limit, carrier system, solubility, process temperature, packaging oxygen exposure, local regulations and customer standards. For industrial purchasing, the most useful inquiry normally includes active marker requirement, physical form, oil- or water-dispersibility, deodorised status, carrier declaration, dosage range, packaging size, quantity, destination country and required documents.
Industrial role and antioxidant performance
Rosemary Extract is used to help slow oxidative reactions that cause rancid odour, off-flavour, colour fading, vitamin degradation and loss of freshness in fat-containing foods. In industrial practice, the goal is not only to add an antioxidant, but to design a complete oxidation-control system. This may include selecting a properly standardised extract, adding it at the right process point, ensuring good dispersion, reducing metal contamination, limiting oxygen exposure, improving packaging barrier and validating shelf life under real storage conditions.
Lipid oxidation control
Rosemary Extract is commonly evaluated in oils, fats, meat systems, snacks and coatings to help delay peroxide formation, rancidity and flavour deterioration. Performance is strongest when the extract is added before significant oxidation has already occurred.
Active-marker standardisation
Industrial grades may be standardised by carnosic acid, carnosol, total phenolic diterpenes, rosmarinic acid or total phenolics. Buyers should compare offers by active content and performance data, not only by extract percentage.
Sensory control
Some rosemary extracts may contribute herbal, bitter, resinous or green notes at higher use levels. Deodorised or low-flavour grades are often preferred for neutral oils, light snacks, dairy-style systems and delicate flavours.
Clean-label positioning
Rosemary Extract can support natural antioxidant or synthetic-antioxidant replacement projects, but claims such as natural, clean label, no artificial preservatives or plant extract must be checked against market rules and the exact product composition.
Grade selection guide
Different Rosemary Extract grades can behave very differently in production. The correct grade should be selected according to solubility, active content, flavour impact, carrier declaration, process temperature, application method, label strategy and regulatory market.
| Grade or format | Industrial relevance | Purchasing note |
|---|---|---|
| Oil-soluble liquid | Designed for edible oils, frying oils, fat systems, seasoning oils and lipid-rich formulations. | Request active marker level, carrier oil, viscosity, clarity, dosage guidance and thermal-use recommendations. |
| Oil-dispersible powder | Useful for dry seasoning systems, coated snacks, fat-based powders and applications requiring dry handling. | Confirm carrier, flowability, particle size, dusting, dispersion behaviour and blend uniformity. |
| Water-dispersible powder | Used in sauces, beverages, emulsions, brines, marinades and aqueous systems where antioxidant distribution is required outside a pure oil phase. | Check emulsifier or carrier declaration, dispersion stability, pH range, haze, sediment and microbial limits. |
| Deodorised extract | Preferred for delicate products where herbal flavour must be minimised. | Request sensory data, active content after deodorisation and comparison against standard extract. |
| High-carnosic acid extract | Relevant for strong lipid-phase antioxidant performance and low dosage in oil-rich products. | Confirm carnosic acid assay method, carnosol level, solvent residues and regulatory status. |
| Rosmarinic acid-rich extract | May be considered for more polar systems or antioxidant-positioning applications depending on supplier grade. | Clarify whether the product is intended as E392 antioxidant, botanical extract or functional plant extract. |
| Compounded antioxidant blend | May combine Rosemary Extract with tocopherols, ascorbyl palmitate, citric acid, lecithin or carriers to improve performance. | Request full composition, label declaration, permitted-use review and cost-in-use comparison. |
Key specification parameters to compare
A professional Rosemary Extract offer should include active-marker data, test methods and application-relevant information. Buyers should compare active concentration, extraction method, carrier system, solvent residues, sensory impact, contaminant profile and batch consistency before approving a commercial grade.
| Parameter | Why it matters | Recommended buyer action |
|---|---|---|
| Carnosic acid content | Key marker for many lipid-phase antioxidant grades and cost-in-use comparison. | Request assay value, test method and batch COA result. |
| Carnosol content | Important antioxidant marker that may increase as carnosic acid oxidises. | Ask whether the specification controls carnosol separately or as total phenolic diterpenes. |
| Total phenolic diterpenes | Supports comparison between grades with different active-marker approaches. | Clarify calculation basis and whether it includes carnosic acid plus carnosol. |
| Extraction method | Solvent extraction, ethanol extraction, supercritical CO₂ extraction or other methods can affect composition and label expectations. | Request extraction solvent declaration and residual solvent data where required. |
| Carrier system | Carrier oil, maltodextrin, gum arabic, emulsifier or other carriers affect label declaration and application fit. | Request full composition and destination-market label wording. |
| Solubility / dispersibility | Determines whether the antioxidant distributes correctly in oils, emulsions, brines or powders. | Run a dispersion test in the actual process matrix and dosing equipment. |
| Sensory profile | Herbal or bitter notes can affect delicate formulations. | Request deodorised grade or run a sensory threshold trial in the finished product. |
| Heavy metals and contaminants | Critical for food safety, customer approval and import clearance. | Request limits and batch values for lead, arsenic, cadmium, mercury and other required contaminants. |
| Pesticides and botanical origin | Botanical extracts may require crop-origin and pesticide-residue review. | Ask for origin, traceability and pesticide compliance documents. |
| Residual solvents | Relevant for solvent-extracted botanical ingredients. | Request residual solvent statement or batch analysis according to customer requirements. |
Application guidance by industry
Edible oils and frying oils
Rosemary Extract can be evaluated in refined oils, speciality oils, seasoning oils and frying systems where oxidation, rancidity and flavour deterioration are concerns. For frying applications, thermal stability, oil turnover, polar compound formation and carry-through to the finished food should be tested.
- Useful target: improved oxidative stability and slower rancid flavour development.
- Watch point: antioxidant should be added before oxidation is advanced.
- RFQ note: provide oil type, peroxide value, processing temperature and shelf-life target.
Snacks and seasoning systems
In chips, extruded snacks, crackers, coated nuts and seasoning blends, Rosemary Extract can help protect seasoning oils and fat-coated surfaces. Distribution quality, carrier compatibility and flavour neutrality are critical for consistent performance.
- Useful target: protection of seasoning oils and prevention of stale notes.
- Watch point: poor dispersion can create local flavour or colour variation.
- RFQ note: specify topical oil, dry seasoning blend or slurry application.
Meat, poultry and seafood systems
Rosemary Extract is commonly evaluated in cooked meats, sausages, poultry, fish, burgers and ready meals where lipid oxidation can create warmed-over flavour, colour instability and shelf-life defects. Compatibility with nitrite systems, salt, phosphates, spices and packaging atmosphere should be reviewed.
- Useful target: reduced warmed-over flavour and better lipid stability.
- Watch point: iron-rich matrices can accelerate oxidation and require additional controls.
- RFQ note: provide fat level, process heat, packaging atmosphere and target shelf life.
Bakery fats and sweet systems
Rosemary Extract can be used in bakery fats, creams, fillings, icings, shortenings and laminated dough systems where fat oxidation affects flavour and aroma. Deodorised grades are often preferred for sweet or neutral-flavour applications.
- Useful target: protection of fats in fillings, creams and high-fat bakery components.
- Watch point: herbal notes may be noticeable in vanilla or dairy-style profiles.
- RFQ note: specify fat type, bake temperature, water activity and flavour profile.
Sauces, dressings and emulsions
In mayonnaise-style products, dressings, marinades, sauces and emulsified systems, Rosemary Extract must be compatible with the oil phase, water phase, emulsifiers, acids, salts and thermal process. The correct grade depends on where the extract must distribute.
- Useful target: protection of oil droplets and flavour-sensitive emulsions.
- Watch point: wrong solubility grade may separate, haze or sediment.
- RFQ note: share oil percentage, pH, emulsifier system and heat process.
Beverages and nutritional systems
For beverages, emulsions and omega-rich nutritional systems, Rosemary Extract may help protect sensitive oils, colours, flavours or vitamins. Water-dispersible or emulsion-compatible grades are normally required, and sensory neutrality must be carefully validated.
- Useful target: protection of omega oils, flavours and sensitive actives.
- Watch point: haze, ring formation or herbal notes can affect acceptance.
- RFQ note: provide pH, oil load, emulsifier system, heat process and packaging.
Oxidation-control strategy
Rosemary Extract performs best when used as part of a complete oxidation-control strategy. Manufacturers should evaluate ingredient freshness, oil peroxide value, raw material storage, metal contamination, oxygen pickup, heat exposure, light exposure, headspace, packaging barrier and distribution of the antioxidant. In some systems, Rosemary Extract may be combined with mixed tocopherols, ascorbyl palmitate, citric acid, lecithin, chelators or oxygen-control packaging to improve shelf-life performance.
Addition point
For oils and fats, earlier addition can protect the lipid before oxidation progresses. In emulsions or meat systems, addition point should ensure uniform distribution without excessive heat exposure or processing loss.
Dispersion quality
Antioxidant performance depends on reaching the oxidation-sensitive phase. Oil-soluble grades must dissolve in the lipid phase, while dispersible grades must remain stable in emulsions, brines or powders.
Sensory threshold
The ideal dosage is often limited by sensory impact before technical antioxidant capacity is exhausted. Run taste panels at multiple dosages and after shelf-life storage.
Shelf-life validation
Measure both analytical and sensory outcomes. Useful tests may include peroxide value, p-anisidine value, TBARS, hexanal, rancid odour scoring, colour retention and consumer acceptance.
Formulation and process considerations
| Consideration | Technical impact | Factory recommendation |
|---|---|---|
| Fatty-acid profile | Highly unsaturated oils oxidise faster and may require stronger protection. | Match antioxidant dose to the oil type, peroxide value and shelf-life target. |
| Heat exposure | Frying, baking, pasteurisation and retort conditions can reduce antioxidant effectiveness or change flavour profile. | Test after the real process, not only in unheated oil. |
| Water activity | Oxidation behaviour differs between dry snacks, emulsions, meats and high-moisture foods. | Validate in the finished product matrix and storage condition. |
| Metal ions | Iron and copper can accelerate oxidation, especially in meat and seafood systems. | Control raw material quality and consider chelation strategy where permitted. |
| Oxygen and packaging | Headspace oxygen, poor barrier packaging and light exposure can reduce shelf life. | Review packaging barrier, nitrogen flushing, vacuum, MAP or opaque packaging options. |
| Flavour compatibility | Rosemary notes may be acceptable in savoury foods but unsuitable in neutral or sweet products. | Use deodorised grade or lower-flavour extract when necessary. |
Quality, safety and compliance review
For import, customer approval and factory quality management, Rosemary Extract should be reviewed as both a regulated food antioxidant and a botanical extract. Buyers should confirm E392 or local additive status, botanical identity, extraction method, active markers, carrier composition, solvent residues, pesticide compliance, heavy metals, microbiological quality, allergen status, GMO status, origin and customer-specific requirements.
Regulatory status
Confirm whether the grade is permitted as Rosemary Extract E392 in the destination market and intended food category. Maximum levels, additive naming and food-category restrictions can differ by country.
Botanical authenticity
Request botanical source, extraction method and traceability information. For botanical extracts, authenticity and adulteration control are important parts of supplier approval.
Clean-label review
Claims such as natural antioxidant, plant extract, no artificial preservatives or clean label should be checked against local legislation, customer policy and the full composition of the supplied grade.
Contaminant control
Botanical materials may require controls for pesticides, heavy metals, residual solvents, PAHs, microbiology, foreign matter and crop-origin contaminants depending on market and customer standards.
Documents to request
- Product specification or technical data sheet with grade name, botanical source, physical form and intended use.
- Certificate of analysis for the offered batch or representative lot.
- Safety data sheet with handling, storage and exposure information.
- Food-grade statement and E392 / INS 392 or market-specific regulatory declaration.
- Active marker assay for carnosic acid, carnosol, total phenolic diterpenes or other specified marker.
- Extraction method, solvent declaration and residual solvent statement where required.
- Full composition, carrier declaration, emulsifier declaration and processing aid information where applicable.
- Botanical origin statement, country of origin and lot traceability information.
- Allergen, GMO, gluten, vegan, vegetarian, halal and kosher statements where required.
- Pesticide, heavy metal, PAH, residual solvent, mycotoxin and microbiological declarations as required by the buyer.
- Shelf-life, storage temperature, light protection, humidity protection and after-opening handling information.
- Packaging details, net weight, pallet configuration and container loading information.
- Application guidance, dosage range, stability data or shelf-life trial data where available.
Packaging, storage and logistics
Rosemary Extract powders are typically supplied in sealed bags, cartons, drums or fibre drums with moisture-protective inner liners. Liquid grades may be supplied in HDPE containers, metal drums, aluminium containers or IBCs depending on concentration, carrier and order volume. Store in a cool, dry, clean and odour-free area, protected from direct sunlight, heat, humidity, oxygen exposure and contamination. Because active markers can degrade with poor storage, buyers should confirm remaining shelf life, recommended storage temperature, packaging barrier and after-opening handling before shipment.
| Packaging question | Why it matters |
|---|---|
| Is the product oil-soluble, water-dispersible, powder, liquid or emulsion grade? | Determines dosing equipment, storage conditions, dispersion method and application fit. |
| What is the active marker and concentration? | Supports accurate cost-in-use comparison and dosage calculation. |
| Which carrier or solvent system is used? | Affects label declaration, allergen status, solubility and regulatory classification. |
| Is the packaging light-, oxygen- and moisture-protective? | Helps protect active content, colour, odour and shelf-life stability. |
| What is the recommended storage temperature? | Important for active retention, viscosity, flowability and customer audit files. |
| Are export and customs documents available before shipment? | Reduces customs delay and speeds up customer approval. |
Commercial evaluation and cost-in-use
Rosemary Extract should be evaluated by cost-in-use and performance, not only by price per kilogram. A higher-strength extract may be more economical if it delivers lower dosage, better dispersion, lower sensory impact, stronger shelf-life extension or simpler documentation. Buyers should compare active marker level, oxidation test performance, dosage range, sensory neutrality, carrier system, MOQ, lead time, documentation speed, shelf-life remaining and long-term supply reliability before commercial approval.
Sample approval
Request a representative sample from the same grade and production origin proposed for commercial supply. Test it in the actual matrix and packaging, not only in a simple oil model.
Oxidation benchmarking
Compare against the current antioxidant system using peroxide value, p-anisidine value, TBARS, hexanal, rancidity scoring, colour retention and sensory acceptance.
Scale-up check
Validate dosing, dispersion, filtration, mixing, heat exposure, carry-through, packaging interaction and shelf-life performance under factory conditions.
Supplier consistency
Review lot-to-lot active content, botanical origin, extraction process, lead time, documentation speed, packaging quality, MOQ and long-term availability.
How to request this product
Send the product name, intended application, required physical form, target active marker, required solubility or dispersibility, sensory restriction, current antioxidant system, processing conditions, shelf-life target, regulatory market, required documentation, annual and first-order quantity, destination country, packaging preference, Incoterms and expected shipment date. If you already purchase Rosemary Extract or another antioxidant, attach your current specification, certificate of analysis, SDS, dosage level, shelf-life data or sensory benchmark so supplier options can be compared more accurately.
Recommended RFQ checklist
- Product: Rosemary Extract / Rosemary Extract E392 / extracts of rosemary
- Required format: oil-soluble liquid, water-dispersible powder, dry powder, deodorised extract, emulsion, premix or blend
- Application: edible oil, snack, meat system, bakery fat, sauce, dressing, beverage, seasoning or other
- Target active marker: carnosic acid, carnosol, total phenolic diterpenes, rosmarinic acid or customer-defined assay
- Current oxidation issue: rancidity, warmed-over flavour, colour loss, vitamin loss, flavour fade or shelf-life failure
- Formula details: fat type, oil percentage, peroxide value, water activity, pH, salt level and metal-ion risk
- Process details: heating, frying, baking, pasteurisation, retort, mixing order and packaging format
- Required documents: TDS, specification, COA, SDS, food-grade statement, E392 declaration, allergen, GMO, origin, pesticide, heavy metals and residual solvents
- Regulatory market and intended label declaration
- Quantity for sample, pilot trial and commercial order
- Preferred packaging and pallet configuration
- Delivery term, port, airport or warehouse destination
- Existing approved reference sample, competitor specification or shelf-life benchmark if available
Useful answers
What is Rosemary Extract used for in food manufacturing?
Rosemary Extract is used as an antioxidant and oxidation-control ingredient in selected food systems. It is commonly evaluated for protecting fats, oils, colours, flavours, vitamins and sensitive finished products from oxidative quality loss.
What does E392 mean?
E392 is the food additive reference commonly associated with extracts of rosemary in markets using E-number declarations. Final naming, permitted use and maximum levels must be confirmed according to the destination market and food category.
Which active compounds are important?
Important active markers often include carnosic acid, carnosol and total phenolic diterpenes. Some grades may specify rosmarinic acid or total phenolics depending on extraction method and intended use.
Is Rosemary Extract oil-soluble or water-soluble?
Both oil-soluble and water-dispersible grades may be available. Oil-soluble grades are typically used in oils and fats, while water-dispersible or emulsion grades may be needed for sauces, brines, beverages and aqueous systems.
Does Rosemary Extract add rosemary flavour?
Some grades can contribute herbal, bitter, resinous or green notes, especially at higher use levels. Deodorised or low-flavour grades are often preferred for delicate products, neutral oils, sweet systems and light-flavoured foods.
Can Rosemary Extract replace synthetic antioxidants?
Rosemary Extract can be evaluated as a natural antioxidant alternative or complement, but replacement is not automatically one-to-one. Performance must be validated through finished-product trials and shelf-life testing.
Can Global Food Additives source Rosemary Extract?
Global Food Additives can review sourcing options for Rosemary Extract according to target grade, active content, application, required documents, quantity, destination, packaging preference and shipment schedule.
Which documents should be requested?
Buyers commonly request a technical data sheet, product specification, certificate of analysis, safety data sheet, active-marker assay, food-grade statement, E392 declaration, botanical origin statement, allergen statement, GMO statement, pesticide declaration, heavy metal declaration, residual solvent statement, shelf-life information and packing details.
Is Rosemary Extract permitted in every country?
No. Food additive use depends on destination-market rules, food category, maximum permitted level, label declaration, extract type, carrier system, claims and buyer responsibility. Local regulations should be verified before commercial use.
Tell us which Rosemary Extract grade or antioxidant system you need.
Send product name, target active marker, required form, application, quantity, destination country, packaging preference, delivery term and document requirements. Our team will review your inquiry and respond from orders@foodgradeadditives.com.
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