Rosemary Extract Added To Protect Flavor

Rosemary extract is derived from the leaves of the rosemary plant (Rosmarinus officinalis). It is produced by extracting the plant's natural compounds, primarily using solvents like ethanol or supercritical carbon dioxide, and then concentrating these compounds. The extract contains antioxidants like carnosic acid and rosmarinic acid.

Manufacturers add rosemary extract to foods primarily to protect flavor by acting as a natural antioxidant. It helps prevent fats and oils from becoming rancid, thereby extending the shelf life and maintaining the taste of products. It is commonly found in processed meats, baked goods, snacks, and oils.

Rosemary extract is generally recognized as safe (GRAS) by the FDA for use as a flavoring and antioxidant. It is considered safe at the levels typically used in food. While rosemary extract has been studied for its antioxidant and anti-inflammatory properties, regulatory bodies like JECFA and EFSA have not set specific numerical limits for its use as a food additive. Evidence suggests it is safe for consumption in typical food amounts.